APPETIZER!

For an appetizer that is AMAZING, easy and a sure-fire hit, you can NOT go wrong with Bleu Cheese and Grape Truffles. Oh-so-good! It’s a perfect flavor burst -- a really hip party in your mouth. I’ve adapted this recipe from Tyler Florence’s Real Kitchen. I substituted Cognac for Port (merely because it was more handy) and I changed the proportion of the cheeses! Try it. You’ll like it.

Bleu Cheese and Grape Truffles

(For 10-15 people)
6 oz softened bleu cheese
6 oz cream cheese
1 tbs cognac or port
1 cup very finely chopped pistachios (use a food processor)
1 bunch of green seedless grapes

Mix the two cheeses and the cognac in a mixing bowl until completely mixed. Mold the cheese around the grape so that it completely covers the skin (be careful to not use too much cheese; it can be overpowering). Then roll the cheese covered grapes in the finely chopped pistachios until the cheese is barely visible. Chill the grapes for about 45 minutes before serving. Then, your guests will love you.

On Happiness

Now that I can officially be happy (I know when you think of work, you generally don't think of happiness, but I do right now), I'd like to share some thoughts from Ayn Rand.

"Happiness is the successful state of life, pain is an agent of death. Happiness is that state of consciousness which proceeds from the achievements of one's values. A morality that dares to tell you to find happiness in the renunciation of your happiness -- to value the failure of your values -- is an insolent negation of morality."

Ayn Rand's Atlas Shrugged

Long Time No See

Ok, so I've been really terrible at keeping my blog up that last three months. But I didn't have much to say. In the next couple of weeks you can expect to see a little bit more activity here. I have a lot of special and exciting things planned for the future. Coming up soon will be a little tasty recipe for a GREAT appetizer I served last week: Bleu Cheese Truffles. Prepare your taste buds.

I'm back!
Scott