Love to Cook: 10/01/2011

11 oz medium pasta shells
5 TB butter
4 TB flour
1 cup milk
1 cup heavy cream
4oz grated sharp Vermont white cheddar cheese (use more cheddar and less American if it’s mild cheddar)
4oz white American cheese, crumbled
pinch of salt
pinch of white pepper

Directions

Boil pasta shells until just cooked and tender. Drain.
In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute.
Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time.
Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes)
While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring.
The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering.
Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.

Sunday, October 30, 2011

Crockpot Chickent Tortilla Soup (Miller Musings)

Ingredients

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese.

Three Cheese Chicken Alfredo Bake (Plain Chicken)

Ingredients:

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Directions:

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Friday, October 28, 2011

Williamsburg Brunch (Beth Lynch)

This is my families favorite breakfast meal.

Sorry I don't have a pic. :(

Ingredients:

2lbs maple-flavored sausage (we use Jimmy Deans)

2 T. chopped onion

5 c. Rice Krispies cereal, divided

2 c. cooked rice, I use instant rice

20 oz. cheddar cheese, grated (5 cups)

6 eggs

2 cans cream of mushroom soup or cream of chicken

1/2 c milk

Directions:

Brown sausage and onion. Drain grease.

Spray the bottom and sides of a 9x13 pan with cooking spray.

Spread 4 cups of Rice Krispies cereal in the bottom of the pan.

Layer sausage, rice and cheese over Rice Krispies.

Mix together eggs, soup and milk.

Polk a lot of holes in the layer mixture with a knife or wooden spoon handle.

Pour soup mixture over layers and top with remaining Rice Krispies.

Bake at 350 for 40-45 minutes.

Enjoy!

Homemade Crockpot Apple Butter (Sweet and Savory by Sarah)

Ingredients:

6 pounds medium apples (I used Jonathans, but any variety or mixture of varieties should work.)
2 Tablespoons vanilla extract
1 1/2 cups raw or brown sugar
1 teaspoon ground cloves
3-4 teaspoons cinnamon

Directions:

Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Freezer-Friendly Breakfast Burritos (Money Saving Moms)

This will be great for those busy school mornings!

Ingredients:

1/4 cup butter
1/3 cup chopped onion
1/3 cup chopped green pepper
18 eggs
1/2 cup milk
1 cup chopped ham or 4-6 pieces of cooked bacon
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
20 flour tortillas

Saute onions and green pepper in pan with butter. Beat eggs and milk together and pour into the skillet with the onions and peppers.

Add the ham or bacon, salt and pepper. Cook, stirring every now and then, until eggs are set. Mix in cheese andmelt.

Scoop 1/2 cup egg mixture onto tortillas. Fold ends under and roll up. Freeze or put all burritos in a baking dish, top with extra cheese. Bake at 350 degrees for 20 minutes or until heated through. Serve with salsa.

Freezer Instructions:

Wrap burrito in a paper towel and then in a sheet of foil. Seal tightly and place in freezer bags. When bag is full, remove all air and seal. Freeze.

To serve: Remove foil and put paper-towel-wrapped burrito in microwave. Reheat for around one minute. Serve with salsa.

Wednesday, October 12, 2011

Quick Chicken Salad (Real Mom Kitchen)

This picture may not look pretty but oh man, it's so good!!!! In this picture I only had apples in the salad but I have had grapes, celery, pecans and apples and it's so delicious.

Ingredients:

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
3/4 cup light mayonnaise
1 cup red grapes, halved
1 green onion, diced
1 stalk celery, diced
1/2 cup diced apple
salt and pepper to taste
pecans or cashews, optional

Directions:

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Cheesy Enchilada Casserole (Recipe from Just Get Off Your Butt and Bake)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Slow Cooker Buffalo Chicken

Ingredients:

3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
Directions:

Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
Cook on low at least 6 to 7 hours
Using two forks, shred chicken & return to crock pot.
Add butter.
Cook on low for an additional hour.
Enjoy!

Tuesday, October 11, 2011

Menu Plan 10/11/11 - 10/21/11

10/11 - Fiesta Chicken http://lovetocookagain.blogspot.com/2011/09/fiesta-chicken-girl-who-ate-everything.html/rice/green beans

10/12 - Lightened Loaded Potato Soup http://lovetocookagain.blogspot.com/2011/10/lightened-loaded-potato-soup-my-recipes.html/toasted bread

10/13 - Penne with Two Tomato Sauce http://lovetocookagain.blogspot.com/2011/10/penne-with-two-tomato-sauce-rachel-ray.html/ bread/salad

10/14 - Stuffed Bacon Burgers http://lovetocookagain.blogspot.com/2011/02/stuffed-bacon-cheeseburgers-tyler.html/Mom's layered salad/baked beans

10/15 - Crockpot Chicken (5 ingredients) http://lovetocookagain.blogspot.com/2011/10/crock-pot-chicken-5-ingredients.html/broccoli/cous cous

10/16 - pizza

10/17 - out to eat with Eli's baseball team

10/18 - Weight Watchers Corn Chowder http://lovetocookagain.blogspot.com/2011/10/ingredients-1-12-teaspoons-canola-oil-2.html/cornbread

10/19 - Jer's b-day!

10/20 - Slow Cooker Mexican Pull-apart Pork http://lovetocookagain.blogspot.com/2011/10/slow-cooker-mexican-pulled-pork.html/Mexican Style Corn http://lovetocookagain.blogspot.com/2011/05/elote-mexican-style-corn-on-cob.html/Mexican Rice

10/21 - Pasta Alla Vodka http://lovetocookagain.blogspot.com/2011/10/pasta-alla-vodka-pioneer-woman.html/bread/salad

Saturday, October 8, 2011

Lightened Loaded Potato Soup (My Recipes)

Ingredients

4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Weight Watchers Corn Chowder

Ingredients:

1 1/2 teaspoons canola oil
2 large onions, chopped
1 stalk celery, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 1/2 cups reduced-sodium chicken broth
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 bay leaf
2 cups frozen corn kernels
1 potato, peeled and diced
2 tablespoons cornstarch
1 12-ounce can nonfat evaporated milk
Salt & freshly ground pepper, to taste
Pinch cayenne pepper

Directions:

1. Heat oil in a large heavy saucepan over low heat. Add onions and cook, stirring, for 5 minutes. Add celery, bell pepper, garlic and cumin; cook, stirring, for 2 to 3 minutes. Add broth, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Add corn and potatoes, return to a simmer and cook until all the vegetables are tender, 5 to 10 minutes. Place cornstarch in a small bowl, slowly add evaporated milk, stirring until smooth. Stir into the soup and return to a simmer. Cook, stirring, until thickened, about 2 minutes. Discard the bay leaf. Season with salt, pepper and cayenne.

Makes 6 Servings (1 Cup Per Serving)

Slow Cooker Mexican Pulled Pork Tacos

Very simple and delicious! You will definitely get two meals out of this! I froze half of this to use for another meal. :)

Ingredients:

1 lb pork tenderloin
1 taco seasoning packet
½ teaspoon salt
3 cloves garlic, minced
soft tacos

Directions:
Spray crockpot with cooking spray. Add about 1/2 - 1 cup water to crockpot. Place porkloin in crockpot. Top with taco seasoning packet and garlic. Cook on low for about 6-8 hours. On the last hour pull apart pork tenderloin with forks. Depending on how large your tenderloin is you may need to add more seasoning. I didn't have any more taco seasoning so I added cumin, chili powder and salt to taste.

Add to soft tacos. Top with tomatoes, cheddar cheese, sour cream, lettuce and guacamole.

Monday, October 3, 2011

Pasta Alla Vodka (The Pioneer Woman)

Ingredients:

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
3/4 cups (to 1 Cup) Vodka
1 can (About 14 Oz.) Tomato Puree
1 cup Heavy Cream
1 pinch Red Pepper Flakes
1/4 teaspoon (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Sunday, October 2, 2011

The Ultimate Beef Stew (Tyler Florence)

Picture of The Ultimate Beef Stew Recipe

We love this recipe. It is so good! Great fall/winter recipe. :)

Ingredients

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Directions

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Horseradish Sour Cream:

1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.

Toasted Peasant Bread:

1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Yield: 4 to 6 servings

Big-Batch Chili (Southern Living)

Ingredients

4 pounds ground chuck
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 (14 1/2-ounce) cans diced tomatoes, undrained
4 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf
2 (16-ounce) cans light red kidney beans, rinsed and drained (optional)
Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives

Preparation

Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
To freeze: Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.

Chili-Corn Stack-Up Salad (Southern Living)

This is great for company.

Cook Time: 15 Minutes
Prep Time: 15 Minutes

Ingredients

1 (3.5-ounce) package boil-in-bag rice
1 tablespoon chopped fresh cilantro (optional)
1 (15-ounce) bag corn chips
5 to 6 cups Big-Batch Chili, thawedhttp://lovetocookagain.blogspot.com/2011/10/big-batch-chili-southern-living.html
1/2 head iceberg lettuce, shredded, or 1 (10-ounce) package shredded iceberg lettuce
1 (8-ounce) package shredded Cheddar-Jack cheese
3 plum tomatoes, chopped
4 green onions, chopped
Sour cream
1 (2.25-ounce) can sliced ripe black olives, drained (optional)
1 (12-ounce) jar pickled jalapeño peppers (optional)

Preparation

Prepare rice according to package directions. Stir in cilantro, if desired.
Layer rice mixture, chips, chili, next 5 ingredients, and if desired, black olives and jalapeño peppers in individual serving bowls.

Saturday, October 1, 2011

Crock Pot Chicken (5 Ingredients)

Ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. Start it on low and let it sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer cut it up into strips for easier eating.

Serve with rice.

Crockpot Mac and Cheese (A Whisk and A Prayer)

Ingredients

1 1/2 cups milk

One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)

1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)

1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)

Freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

Penne with Two-Tomato Sauce (Rachel Ray)

10 20 30

Thanks for sharing Brenna! I can't wait to try this. :)

Ingredients

Salt
1 pound penne
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
2 garlic cloves, finely chopped
1 small onion, finely chopped
½ cup soft sun-dried tomatoes, chopped
½ to ¾ cup dry red wine
One 28-ounce can crushed tomatoes
½ cup heavy cream (eyeball it)
Freshly ground pepper
1 cup arugula, coarsely chopped
1 cup fresh basil, torn or shredded (about 20 leaves)
Grated Asiago cheese, to pass around the table

Directions:

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.