I love springtime --especially when the cherry blossoms are out. Such a lovely sight as I walk to work each morning.
Of course, they'll probably be gone by the time of Japantown's official Cherry Blossom festival which runs from April 14-22, but I'm enjoying them for now.
This morning, we're having a decadent breakfast of scrambled eggs mixed with Moliterno al Tartufo, a raw sheep's milk cheese mixed with a truffle pate from Sardinia and affined by the Luigi Guffanti family. Check out the vein of truffle on that cheese!
I asked my Omnivore what cheese he was putting in the eggs and he said, "The Tartalicious Truffo-yummo cheese."
That spurred several minutes of silliness in which we generated a slew of new names for this fabulous cheese: Tartufi-yummoluti, Truffulapagus, Gufi-truffi al tartufo. The list goes on. It's truffle-licking good.
A final word on the gefilte fish -- the rabbi brought me the finished samples yesterday morning. Roly-poly fish balls...