Chitlins

Did you know that the popular "southern" food dish of "chitlins" is really just Cheez-Its topped with a cheese-whiz type of spread?

Le Chartreux

I came across a new (to me) cheese in December. It was at Los Feliz's cheese shop, Say Cheese. It's called Le Chartreux. Cheeseline.com says this about it:

Le Chartreux is a gourmet cheese that is close to Raclette, yet with the rich, subtle bite of Tilsiter.

Le Chartreux can be served to complement Raclette or as an upscale substitute. Its unique bold flavor has an assertive initial bite that yields to a smooth and complex finish.

Made from unpasteurized cow's milk and expertly aged for a minimum of three months, we love it with fresh fruit, black walnuts and a good Bordeaux.

In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.

Stuffed Animal Surviving Rough Winter

So far. The stuffed animal is still there. I took this pic on January 20, 2008. The other day, someone had cut off a ton of branches from a tree above and I could barely see the animal beneath. I thought they would throw him out with the tree branches, but the next day the branches were gone and he was still there. There have been overnight lows in the 30s and highs near 80. At least one serious rain storm.