DECEMBER 24th 2017
Hi! I am so happy you came here to see what I am doing with food. Many times, I share my food stories with you and you tell me how much you like the food, or you say “You should write a cook book”. So today, I have launched jonsfood.com to help me help you see what I have been up to lately with the food we eat.
Just finished putting together this awesome charcuterie board to take to dinner tonight. Figs, red grapes, macron almonds, little toasty breads, Beecher’s Original and Beecher’s Flagship crackers make up the non meat and cheese part of the spread. From left to right, the cheeses are Rivers Edge Sunset Bay (Goats milk, the one with the red line of paprika in it), in the metal ring is Hook’s 8 year cheddar, pointing up are spires of Brie De Nangis, right behind the brie is a crumbled stack of Rouge River Blue, and finally, on the right curving its way down is a layer of Young Mahon. When we get to dinner tonight, I will add the Cornichons Gherkins and the Pimento Olives.
