Here and There, This and that

Hello again!  The problem with letting time lapse between posts is (for me) remembering what the heck I said then and wondering if this is a repeat.  So, maybe shorter sooner is the best (isn’t that something OKU football related?)

So just a couple of snippets to keep the ball rolling:

Irony

You MAY remember that I got a request to post more the other day, resulting in the little primer on Cheese of Blue.  Ironically the individual who jabbed me does not even like Blue Cheese!

Endless Summer

Eleven out of the last thirteen days has had high temperatures above ninety degrees.  Maybe that Tropical Storm whose name nobody can pronounce will shove some of the awful stuff away.

 Mars!

Today a vehicle was launched with a payload meant to explore a certain ancient river delta on Mars for signs of early life (billions of years ago). I was interested to see that it incorporates a helicopter.  It is expected to land in February of 2021 after a seven-month journey through space.  Amazing.  Just imagine.

Snark:  the weather channel somehow gets involved in these operations, and they sent the ebullient “Steph” (Abrams) to cover the story.  I, well, to be frank, cannot stand her.  Every third word is “right?” or “okay”; “All right?”, trying to tell us philistines something about those little white lines on a weather map are something called “isobars!  See? They denote lines of equal what we meteorologists call “atmospheric pressure”, okay?”  “the air has weight, see?”  Anyway during the whole launch sequence, she kept squealing “wow!”  “ooooohhhh!” “you can actually feel the power of the engines!” Sorry.

 Good Stuff

Obtaining and maintaining the menu and (bless her) she does an admirable job of being creative (there’s only so many boneless skinless (low sodium) chicken breasts in the world..  Since I am supposed to ingest as much liquid as possible (to fuel the Lasix) she found something really good in the liquids.

Both are really good, tart and bracing

Good Stuff II

On those days when MFO and/or I am involved in things Zoomy, we often have a “light” dinner mostly carcuterie like put together by MFO

During which we graze and enjoy more adult liquids

More Serious Department – FOJTY and "kids"

Hopefully you were paying enough attention that you know FOJTY is very involved with training and owning dogs. And not just any mutts mind you, he specializes exclusively in American Wirehaired Pointing Griffons:

Griffs are medium-sized, all-purpose gundogs standing no higher than 24 inches at the shoulder. They’re known for an extremely harsh and bristly coat that gives them a natural, unkempt appearance. The preferred color is steel gray with brown markings. A lavish mustache and eyebrows frame large, rounded eyes that gleam with a keen intelligence. Griffs are the very picture of an honest, hardworking sporting dog, whose handsome looks are the result of a noble and unaffected ruggedness rather than fussy grooming.

Like any group of devoted enthusiastic “pet” owners, there is an organization for announcements of field trials, shows, and the like. This year marked to 30^th anniversary of the AWHPG Association. Which was commemorated with a special 30^th Anniversary edition of publication: 

The Griffonnier

As part of the content for the special edition, they wanted to present the history of the organization, So prior to publication, they sought donations from members, advertisers, owners, friends, etc., to help defray the cost of publication.  As part of this effort they wanted any history associated with special pups, and so forth.  So, I thought it appropriate to honor FOJTE’s first Griff, Stanley.  Stan had a tragic life, cut short by an aggressive infection that eventually could not arrested. So I created a little tribute to him when he arrived at a much devoted FOJTY and family.  There is no more special friend of the family than the first addition a new “member”

Since Stan’s passing, they now are ”parents” to Smoke and Duke who could not have a better set of owners.  His talents and training efforts bear fruit at various trials and shows.   Smoke in 2019

Okay enough rambling for this day.  These days

DFD

Often means a stylish mask

Stay Safe, please!

Finally

Jul 24 blue cheese and COVID

As you might remember I have a series of exercises for my pulmonary issues.  One of those is “Marching in Place” which, while self-explanatory from a physical aspect, also describes The Feeder’s mood.  Just don’t have much enthusiasm for doing much which translates to the dark periods of the Bottom Feeder. In response to dozens, well, a few, well, one inquiry I’ve had about the Bottom Feeder lately. Here’s a little catch up. 

So…..bucking that….starting out with a little “foodie humor”!

Caption: "then, when I get a little money, I said I'm never eating off the ground again

William Wordsworth should have been here

I wandered lonely as a cloud
That floats on high o'er vales and hills,

 well there was a little friend upstream a ways:

One of the things you can do while remaining in “quarantine” is eat.. to sort of modify one of FOJTE’s favorite sayings: “Living well is the best revenge” (at which he is quite accomplished); to which I would change to “Eating well ain’t bad either”.  Lately I have been on a kick for the world’s best (okay, I used the word) food which IMHO is cheese.  Further I am concentrating on the “Bleu” varieties. And “Variety “is a good word.  If you google “Blue Cheese”, it throws a list at you of over 40 cheeses (from Wikipidia). Most of the cheese reference sources includes them in lists of “country of origin; Milk Type; Type (fresh, soft, semi-soft, semi-hard, and so forth).  You name the category, there’s likely to be a blue cheese in there somewhere.

So far, (some are not cheap!) I have sampled:

Shropshire; Seles Sur Cher; bleu de Auvergne; Cambozola Black Label; Point Reyes Original, and Rogue Creamery “caveman”. Some are distinctive, some are not

Shropshire “Blue”

Seles Sur Cher

Cambozola Black Label

And “not”

When it comes to taste, the lines kind of blur.  While all taste like what most people would call: “Bleu Cheese”; You would have to line them up and go from one to another.  Subtle differences exist in texture, “sharpness” (for want of a better word).  For me, I quite enjoy Point Reyes Original, it has nice balance, not too “Crumbly” (i.e., spreads easily).  MFO currently likes the Rogue Creamery product.

Anyway, it’s a task of love and we’ve just scratched the surface.  A worthwhile journey (as resources permit!)

And lastly, for the heck of it (and why I love food and restaurants) I include a photo of a lovely spot, part of the L’Auberge Chez Francois near Great Falls:

  Jacques’ Brasserie and serves such classic dishes as Lobster Thermidor:  Mr. Sietsema: “The kitchen does right by the classic, featured as a Friday special.  Its recipient tastes sweet poached lobster, cognac and cream and more than the cheeses used to finish the dish, which is rich without beinggloppy”.  Sigh…

Okay, one of these days, I may be able to DFD
Be safe