Sarah and I spent Saturday in Munich on a cheese safari.
Well, OK, it was intended for cheese, but it actually yielded lots of other stuff…cheese-wise, it was a complete bust.
Still we got to see Mr. & Mrs. Smith at Cinema München, a movie theater about a two hours away from us by various kinds of train (thank you, Bayern-Ticket), and we stocked up on some good old-fashioned Americana at Hertie (or is it Karstadt?), an upscale grocery/department store. Specifically, Pop-Tarts® in the blueberry and strawberry varieties, Campbell’s® Cream of Mushroom Soup. We were saddened by our lack of success on the cheese front, so we scouted out the nearest Starbucks Coffee and consoled ourselves with Frappucinos. I tend to try a new one everytime — that Mint Mocha Chip Frappuccino® is a thing of beauty, but Sarah stays true to her Caramel Frappuccino®.
So what kind of cheese did we need so badly that it had to turn into a safari? Specifically, Cheddar and Monterrey Jack. Our good pal Jentry departed from Germany for her native state and left us some Ro*Tel® Original Diced Tomatoes and Green Chilies, which we love to melt up with said cheese for dipping pleasure, and we were hoping to use that to emulate the Margarita Dip. Alas, even though we’d read rumors online of cheddar and monterrey jack and other neat American foody things available at places like Hertie/Karstadt, our cheese safari to Munich turned out fruitless.
Still it was a great day — none of the rain that had been predicted showed up.
Use fruit in its own juice and drain well, then pat dry. The fruit will make more juice as it bakes.
