The Home Stretch (steak and goat cheese)
HEY LOOK I’VE ALMOST MADE IT! I have one week left of classes before I set (figurative) sail for the homeland. You might want to be hearing some sort of personal reflection on how my semester has been. No. I don’t want to talk about that right now. I just want to tell you about my troubles with goat cheese.
I would say that I spend at least one hour each week in Italy in active pursuit of goat cheese. I cannot find it. I buy lots of cheese thinking it is goat cheese only to get home and realize it is definitely not (I have had a lot of strange cheeses as a result). There was a brief glimmer of hope when my sister and mom came into town and we found goat cheese surrounded by brie at the market. GOAT CHEESE AND BRIE IN ONE, I’M NOT LYING. I couldn’t even believe it. I ate it right up. And apparently experiencing the pinnacle of goat cheese means I will never be able to find it again and my life must go back to being a very barren, goat-cheese lacking place. There are one million types of cheese here AND I NEVER FIND GOAT CHEESE. Ugh. Whatever. Sometimes I have to use feta. I get over it.
Now that we’ve spoken about that, we can also touch on the delicious six meals of steak Quinlan and I enjoyed a couple weeks ago. We went to Borgo Antico (the restaurant of hallowed hamburger fame) and shared a giant, bloody T-bone steak. It was sooooooo good. Could you tell by how many o’s I used? It was that good. So good and huge in fact that Quin and I both ate two more meals each from that steak. That’s a total of six meals. I am very good with numbers when it concerns food. GOD IT WAS GOOD. So here is a picture of the steak sandwich I made the night after.
I’ve also had a recent re-discovery of pesto. Something about having only one week left to stuff my face made me realize I have absolutely not been eating enough pesto. So now I make up for that by eating it with every meal. Snack time, lunch time, dinner time. All the time. I love it. It’s good on everything. Here are the roasted brussel sprouts, potatoes, and broccoli I made as a vehicle for my pesto.
