What do you do when you’re in a hotel room and your loved one has cruelly left the coffee grinder with a co-worker? Grind them yourself with an empty bottle of ale and a plate!

Lots of people, but doesn’t look too crowded, right? This doesn’t show that I was actually in line to get inside :) You get a wristband of a certain color and are allowed entry at a certain time. It’s worth it!

Leila has taken to carrying a little notepad around with her. It totally looked like she was writing down descriptions of the plants.

I’ve had luck with tomato plants here in Seattle, but coaxing those plants to actually create a tasty and large enough tomato has been a challenge. I’m hoping my Soldacki tomato will yield tasty results, as Krakow is almost at the same latitude as Seattle.

Do you have a significant other? Do you cook for them, or sometimes think about getting them excited about cooking for you? Welcome to the world of Jason Sobocinski.

Mr. Sobocinski’s book Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story was a purchase from a local used book store, and I gently placed it one evening before my husband came home on the coffee table near the TV. I was only slightly surprised to see that he had picked it up on his own, unlike the more girly or celebrity-oriented books I occasionally purchase. Perhaps it was the cover photo of cheese? Who knows, Mike spent the next hour talking about food and cooking with me. Win!

Inside of this book you’ll find great photos, but more importantly at least 5 recipes that you’ll want to dive right into as soon as you get home from work. Some examples are Marcona Almond Pesto Pasta, French Onion Soup, Goat Cheese and Leek Tarts (which I made and will talk about in another post), and a really nice looking Sheep’s Milk Yogurt Panna Cotta. To be honest, I wouldn’t mind trying any one of the recipes in the book, although I might want to reserve the Peach and Chevre Ravioli for a summer dinner.

Check out Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story