We’re enjoying an old fashioned Minnesota blizzard today.  The wind is howling, a fine powder of snow blurs the houses in the distance and swirls into drifts, and it’s bitterly cold, sixteen degrees and dropping.  Even little Annie, our ginger terrier, would prefer to sleep on her chair nestled in a blanket over chasing the little black mouse in the snow.  Hardy, unfazed Minnesotans still pass the house all bundled, running and walking dogs, business as usual.  We are cozy inside, happy to watch, and the house is stocked with good things to eat.  For lunch I made tuna melts with Wickles—a present from our Southern guests last weekend—and this grilled cheese sandwich.

Shepherd’s Way Farms’ Big Woods Blue has made a blue cheese lover of me.  It is incredibly creamy and buttery with sharp notes from its deep, blue green veins.  I paired it with slices of the quince paste I made yesterday, and with a drizzle of raw honey, and fried it on white bread with a knob of good butter.   It was delicious.  Now I’m going to settle in to watch the snow with my Dear Husband and my Sweet Boy and little Annie, do some Christmas baking, and make a pot of beef stew.   It’s a nice way to pass the blizzard.

Story about Shepherd’s Way Farms here.