Just got a new fondue pot (an electric one this time with the ceramic insert), which is what got me off on this tangent. No more sterno burners, matches or hardened mess to scrape off the bottom of the pot. And you can do oil and chocolate fondues in this ones as well, which I have not yet tried.
We use a mix of emmenthal and gruyere, but have also thrown a bit of fontina in there on occasion for extra creaminess. Wine is usually something light and crisp. A dry riesling will do the trick.
I actually don't know what kind specifically, but I know it should be from the Savoie region, which is in France, near the Alps. It's kind of a long story, but let's just say I found all this out through a stroke of great good fortune. I guess "all this" isn't actually that much, though, as I can't remember a single specific ingredient.
Yesterday I was taken to the seaside for lunch on an impromptu afternoon off!! We went to a fish restaurant on the sea front where I had parsley encrusted sprats with lemon sauce and salad for starter, olive encrusted gurnard with mushroom & cheese mash, Mediterranean vegetables and tomato cream sauce, and plum and apricot oat crumble with clotted cream for dessert!!
This was all washed down with 2 glasses of red wine and total romantic attention from my incredibly handsome and sexy partner which had me floating out of the restaurant on cloud nine!! We then proceeded to go for a drive in the countryside where we went down a wooded lane for a snog!! Are you all insanely jealous??
That made me laugh! Reminds me that my partner once told me a friend of his was singing Queens 'Bohemian Rhapsody' and thought the opening line was "Momma just chilled a band"
A delicious dinner: rub minced garlic, parmesan cheese and cracked black pepper over a boneless, skinless chicken breast. Put a slit in the chicken breast and stuff with mozarella cheese. Slice a red pepper and a green pepper in strips and lay over the top of breast. Put more cheese on top. Wrap breast in a sheet of aluminum foil and bake in a 375 degree oven for approx. 40 minutes. I made this up tonight and it was really good.
Somehow a otherwise delicious sounding dinner doesn't sound nearly as delicious when the description comes directly below those of diarrhetic dogs and hairballs