School hasn't started and we now have access to some basic TV channels and I get to watch Ellen. Also: cheese.

I don't know why or when it started, but I have referred to Ellen DeGeneres as "Miss Ellen" for a while.  Ryan can verify - whenever I'm sharing a tweet from @TheEllenShow or telling him about some web video from her show, I always call her "Miss Ellen."  Anyway, since I feel guilty just sitting and watching TV (especially when there are dishes to do) I multitask by finding cool things on the web while I watch.

One of my favorite meals while I was in Switzerland was a Raclette Dinner and though I've tried to explain it to people for a long time, I don't think I've ever done it justice.  However, I found this video that does the job!  Though our dinner party back in Leysin was a little different in the actual-melting-of-the-cheese method, it's basically the same.


Also, a tomato salad?  Cool! Why haven't I done that? My sister-in-law and her husband traveled to the Mediterranean in October and were very impressed that all of the salads in Italy, Greece, Turkey, and Egypt were made without lettuce! Again, cool! Sometimes I just don't feel like lettuce/spinach/arugula/green leafy things.   I'm going to start thinking about making and eating more salads without lettuce.  Maybe if I think about it enough, I'll end up making some delicious not-dependent-on-lettuce salad.  Well, I guess my mom already makes a cucumber salad. (Vinegar, anyone? Mmm.)

I came across this on howdyheidi, and the authors Tina Roth Eisenberg (a.k.a. swissmiss) and Carlos Corti give a nice description of Raclette that I will snippet for you here:

Raclette is traditionally eaten in fall and winter, not so much in the warmer times of the year. The raclette stove can also be used as a table grill, the top surface can be used to grill meats. This is a perfect dinner party meal as it’s easy to prepare, and fun for everyone to make, and so yummy!
Raclette cheese can be found in any grocery or cheese store in Switzerland; if you live in North America, try a European specialty cheese store. You calculate between 200 – 250 grams of cheese per person, sliced. The raclette cheese is very flavourful and melts quickly, but it’s NOT processed single slice cheese! It is real Swiss cheese, made by traditional method.
What we like to eat with raclette as side dishes: mini gherkins, pickled zucchini and pumpkin, pickled baby onions, tomato salad in a balsamic dressing with chives, mini corns on the cob, bacon, pear, pineapple, and of course potatoes are a must! Typical spices used on top of raclette cheese are sweet paprika, lemon pepper, and mild curry. In stores here you can buy a special “raclette spice” mix, and I also like caraway seeds and cayenne pepper on my cheese!

You can find the original post here.  
Ah, cheese.

Also, I heard that today, January 20th is National Cheese Lovers Day.  I am a cheese lover, and I made a traditional crunchy-crust gooey-melty-cheddar-cheesy grilled cheese sandwich for lunch.  I helped Ryan participate by making him a crunchy-crust gooey-melty-mozzarella-and-roasted-red-pepper grilled cheese sandwich.   Brie-licious!  (Ha, please excuse my lame attempt at a cheese pun.) 



  1. that was no lame attempt at a pun. that wasnt even an attempt--it was a definite success! i laughed. and i ALSO love cheese! thanks for sharing this insight...i will now go eat an entire block of gouda to celebrate!

  2. hahahaha! Well, thank you. I hope you enjoyed your gouda.


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