Mount Mazama

Tonight's dinner was the first 'garden-to-plate' of the year. A simple arugula salad with basil & chives, dressed with olive oil, sea salt and a freshly squeezed key lime.
The highlight was a last minute addition of a new cheese to me, Mount Mazama. Mount Mazama is a goat's/cow's milk blend cheddar hailing from Central Point, Oregon creamery Rogue. It's not too sharp (though in my book there is no such thing as 'too sharp'), with a nice, smooth flavor and a tangy after taste, moist but still flaky. I hear it's fantastic in a mac n' cheese, so perhaps I've found my next kitchen adventure...

The Breakfast Sandwich.

A few months ago, after discussions of just which restaurant in town has the BEST breakfast sandwich, we challenged ourselves to re-create the chosen sandwich: The Cafe Surfas Breakfast Panini (half a Surfas breakfast panini on the right side of the dish).

Only slightly modifying the ingredients and technique (due to time and ingredient constraints) our delivered dish was, dare I say, as good as the restaurant's.

To construct our masterpiece, we used freshly sliced sourdough bread, eggs fried over easy, 1 hour "quick-roasted" tomato slices, Applewood smoked bacon, herb-mayonnaise,

and of course, Vermont Extra Sharp White Cheddar Cheese.

It was a proud day.