#Marin French Cheese

[luxebeat]

Summer Cheese, Clambake and Wine Party

Summer has officially commenced, and to help celebrate the warm weather, serve a variety of cheese and wine before your clambake party! Start with great cheese. My favorites to enjoy include Laura Chenel, a Sonoma, California producer of fresh and aged goat cheeses. Its sister brand Marin French Cheese, is California’s oldest cheese company.  They have been making handmade artisan cheese at their…

[fictionz]

So I sometimes buy these little wheels of Petite Breakfast cheese. It's got a very sharp flavor that I like. It's also $9 for a tiny morsel and, you know, it's a solid wheel of adulterated bovine baby juice, so it's only for treat yourself situations.

Then I glanced over...

I'm not a fan of the aged bries and they're not at all like the Petite Breakfast I usually get, but I am a sucker for Halloween branding. I had to get it per the requirement of the season.

Okay sure, it's a small brie with ash on the outside? Which is apparently vegetable ash which I did not know was a thing.

But then...

What the hell.

They did it. Those crazy bastards actually did it.*

*Added some food coloring to make their brie orange.

Aesthetically, nailed it.

Flavor-wise, it's that old-sock saveur that brie lovers enjoy. So I'll stick to le Petite Breakfast because that's my jam, but the point is we took the road less traveled by.

Maybe I needed Halloween crackers to properly spread it.

[idlegods]

starts wheekinggggg

[noonwalkdiary]

lore accurate melancholic twenty-something grocery list

crème de violette 

lavender syrup 

beer

fresh figs 

marinated anchovies  

candied chestnuts 

honeycomb

dried rose buds 

local whole milk and cream

jasmine yoghurt

french butter 

a bottle of natural wine 

pasture raised eggs 

goat cheese 

bitter greens 

blueberry vinaigrette 

maple fudge

sweet bread

[literaryvein-reblogs]

a few more food-related words

for your cooking- or other food-related scenes

Béarnaise - a sauce of egg yolks and butter flavored with shallots, wine, vinegar, and seasonings. Béarnaise is based on Béarn, a region and former province of southwestern France, where it was originally prepared.

Fondue (or Fondu) - a dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate). Originally, fondue named a dish that is similar to the egg-based soufflé and that is usually made with cheese and bread crumbs; however, it is most familiar as the name for a preparation of melted cheese usually flavored with white wine and kirsch (a type of brandy), or a dish that consists of small pieces of food that is cooked in or dipped into a hot liquid. The name is a French derivative of the verb fondre, meaning "to melt or cast."

Hollandaise - a rich sauce made basically of butter, egg yolks, and lemon juice or vinegar. In French, sauce hollandaise means "Dutch sauce." Its name is from Hollande, the French designation for Holland.

Macédoine - a confused mixture; a mixture of fruits or vegetables served as a salad or cocktail or in a jellied dessert or used in a sauce or as a garnish. Macédoine is the French name for Macedonia, a region on the Balkan Peninsula that is now part of Greece, the Republic of North Macedonia, and Bulgaria. Historically, this area has been home to a richly varied population encompassing many ethnic groups. Etymologists believe that the cultural heterogeneity of the region may have inspired people to use its name as a generic term for any kind of wildly jumbled mixture, including that of the foods used in some sauces.

Marinade - a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it. The main ingredient of marinade is French mariner, meaning "to pickle" or "to marinate." The verb marinate refers to steeping foods in a marinade or to coating or covering food with tasty herbs, spices, etc., before cooking.

Mignonette - a type of herb; a sauce made typically with vinegar, pepper, and herbs and served especially with oysters. Its name stems from French words meaning "dainty" and "darling." Those adjectives perfectly describe the small, delicate flowers of the plant, and dainty is fitting for the dollops of the piquant sauce placed on oysters. However, in French cooking, mignonette is used for a mix of ground peppercorn, dainty berries of the black pepper plant, and this is the likely source for the sauce's name.

Mousseline - a sauce (such as hollandaise) to which whipped cream or beaten egg whites have been added. Mousseline is the name for a soft, light sauce as well as a fine, sheer fabric that resembles muslin. It is also a synonym of mousse in its sense referring to a light, spongy food. In French, mousse can mean "froth" or "moss."

Puree (or Purée) - a paste or thick liquid suspension usually made from cooked food ground finely. Puree was processed from Middle French purer, meaning "to cleanse" or "to strain vegetables," which itself was made from Latin purare, meaning "to purify." Besides a pasty food, puree is a thick soup of smooth texture.

Rouille - a peppery garlic sauce. In French, rouille means, literally, "rust." The reddish-brown Mediterranean sauce is usually served with fish soups and stews.

If any of these words make their way into your next poem/story, please tag me, or leave a link in the replies. I would love to read them!

More: Word Lists

[forkfulofflavor]

Burrata Bruschetta with Peaches and Tomatoes Ingredients: For the Vinaigrette: 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 1 teaspoon honey 1/2 teaspoon kosher salt 10 twists of fresh ground black pepper 1 tablespoon fresh basil leaves, chopped Pinch of crushed red pepper flakes (optional) For the Bruschetta: 1 loaf Italian or French bread, sliced about 1/2-inch thick (8-12 thin slices) 2 tablespoons extra-virgin olive oil (for brushing) 8 oz burrata cheese Fresh ground black pepper (for seasoning) Flaky sea salt (for seasoning) 1 1/2 cups peaches (2-3 medium-sized), diced 1 1/2 cups cherry or grape tomatoes (about 10 oz), halved or quartered 2 tablespoons fresh basil leaves, chopped Balsamic glaze (for drizzling) Directions: In a small mason jar or container with a tight-fitting lid, combine all vinaigrette ingredients. Shake vigorously until well combined. In a medium bowl, add diced peaches and tomatoes. Pour vinaigrette over and toss thoroughly to coat. Set aside to marinate while preparing the toasted bread. Preheat the oven to 400°F (200°C). Arrange bread slices in a single layer on a rimmed baking sheet. Brush tops with olive oil and bake for 8-10 minutes, or until crisp and golden brown. Once the bread slices have cooled, start assembling the bruschetta. Tear small pieces from the burrata cheese and place them on each slice of bread. Season with flaky sea salt and fresh ground black pepper. Spoon the peach and tomato mixture on top of the burrata. Arrange the bruschetta on a serving platter or board. Sprinkle with fresh chopped basil and drizzle with balsamic glaze for a finishing touch. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 180 per serving | Servings: 8-12 bruschettas Burrata Bruschetta with Peaches and Tomatoes is a delightful summer appetizer that brings together the sweetness of ripe peaches, the juiciness of tomatoes, and the creamy texture of burrata. This dish, topped with a fresh basil-infused vinaigrette and a drizzle of balsamic glaze, provides a harmonious blend of flavors and colors perfect for any occasion. Whether you’re hosting a summer gathering or simply enjoying a quiet evening at home, this bruschetta is a light yet satisfying way to savor the season’s best produce. Paired with crisp toasted bread and aromatic basil, each bite is a celebration of fresh, seasonal ingredients that will leave your guests craving more.

[neoyi-backstreetback]

Aephorul/Resh'an, 4, 10, 15, 20!

And Marine/Prima, 2, 13

*cracks knuckles* Let's start with Marine and Prima since there's less of that.

2) who says “I love you” more?

Honestly, both of them would be equally sharing that role, but in significantly different ways. Marine is much more outwardly and while it's not always a direct "I love you!" He is far, far, far more affectionate about it. That is, in a very blatant, glomping/planting dramatic kisses/locking-arms-out-in-public kinda way. He's a french robot, what'd ya expect?

Prima tends to be more subtle. He prefers the quiet "I love yous" in the privacy of their home (well, space ship in this case.) He tends to wordlessly wrap his arms around Marine or give him reassuring pecks on the forehead whenever Marine is sad or something like that. I personally like writing where the two don't necessarily say "I loves you" at the drop of a hat, but express it in their own ways through gestures and spoken reassurances/affections.

And without delving too much into spoiler territory, Prima would be the kind to softly tell Marine he loves him when the latter is asleep, for reasons I can't say yet since we're not at that part in the story.

13) who gives the most compliments?

This is the only one on the answer list that I did not draw art for, partially because after drawing everything else on this blog post, I started getting tired and partially because I could not really think of what to draw with Marine and Prima specifically for this piece.

The answer is, both would, but again, in their own ways. When Marine is especially happy Prima did something he likes, that bot is gonna be super giddy and enthusiastic with his compliments. Prima would dish out his more casually with a thumbs up; kinda like a "eyyy, that was the ritz, Fish Bot."

Okay, now for Resh'an and Aephorul.

4) who swears more?

Aephorul.

Resh'an tend to swear when prompted more than anything.

10) who usually makes dinner?

In his younger, pre-immortal days, Resh'an was a prince, so he had personal chefs literally cooking for him everyday, so dude never learned a damn thing. Obviously, also being a guy hyperfixated in alchemy meant he'd ignore food for hours at a time and sustain on coffee and whatever meals his servants left him that he only shoved into his mouth hole when he realized that, oh right, eating and drinking is what keeps you focused and not feel like dying.

Aephorul isn't a master chef by any means, but constantly traveling alone for so long and surviving harsh conditions meant he learned to cook what he could. We're talking camping, wilderness survivor levels, so he knows how to skin rabbits, pluck feathers from birds he's shot, and gut fishes he's killed. Most of them are just roasted over an open fire. Everything else is food he'll have bought from any towns and cities he's in and often ones that'll last, like dried sausages or cheese. ...He can fry eggs, but boiling them means he can store them to be munched on later.

Aephorul did try to teach Resh'an how to cook (survival and all), but it basically boiled down to Aephorul just doing most of it himself when it became clear that man would be likely to burn a house down with his lethal handling of a frying pan.

Post-immortal, Aephorul has an army of minions from all across the multiverse who often serve him food, half of which he doesn't really eat anyway because he just has a lot of work to do. Though the ones he does eat, he's actually very grateful for it. Aephorul genuinely has fond memories dining out in restaurants and bars in his travels, so he likes eating whenever he has the time. Sometimes, he actually will eat with his minions because he liked the bustling sounds of a busy bar in his youth. Aephorul doesn't really say much, he just lets Barma'thazel or the Acolytes chat about what Kevin's been doing to the office fern the other day or if any of them signed the card for Carol's retirement party.

Resh'an, being the kind of guy with a lot of time on his hands and genuinely appreciate of the world(s) around him, did eventually learn to cook and especially bake (hey, it's mixing ingredients, just like alchemy) which would prove useful a few times...........................but largely never really did make good use of it in favor of the truly heinous amount of take out he ends up ordering instead due to his literal centuries holed up in his library cave doing spacetime research and the shitton of endless money he can alchemy up whenever he damn well wants to pay for his umpteenth Chipotle burrito.

15) who isn’t afraid to embarrass the other in public?

Technically both. Aephorul, usually when he's the most angry; Resh'an if Aephorul pushed his buttons enough. There have been MOUNTAINS of arguments between the two of them out in public before they learned to at least STOP TIME so they could conduct their bitchfest without prying eyes or ears.

Pre-immortal days, it was usually Resh'an embarrassing Aephorul, but in a very affectionate way. In spite of being, like, 20, Resh'an would do that shit where kids would pull someone's pigtails or poke them with a pencil as a sign that they liked them. Past Resh'an would absolutely do that to Aephorul when they were slowly getting to know each other. Aephorul found it annoying, but damn it, he could not stop blushing at that guy For Some Reason.

Resh'an did stop eventually, largely because he outgrew it. Running away from home and learning to adapt to life outside a palace took the spoiled child out of him relatively quickly.

20) who is more ‘physically passionate’? (hugs, kisses, or maybe more…)

Aephorul without a doubt. And absolutely out in public. He will smother that man with kisses, hugs, and minor inappropriate touching until someone complained and the two of them would be escorted out of the park because damn it, they were warned about this.

Resh'an tries to put a stop to it before it gets too far and maintain some decorum, but he secretly feels validated that Aephorul, after millennia after millennia, has never stopped loving him. Resh'an adores the affection, he just won't admit it.

[silviastdvasks]

Meal preps for this week!

• Monday

Breakfast - baked oatmeal

Lunch - Turkey taco bowl

Dinner - Lemon garlic butter chicken and green beans skillet

• Tuesday

Breakfast - egg muffins

Lunch - Wraps

Dinner - Turmeric-ginger marinated chicken

• Wednesday

Breakfast - avocado toast with bread

Lunch - honey sesame chicken Lunch bowl

Dinner - cottage cheese walking taco lettuce wraps

• Thursday

Breakfast - baked eggs with spinach

Lunch - Roasted veggie salad

Dinner - Cheese chickpea melts

• Friday

Breakfast - Breakfast burrito

Lunch - honey glazed salmon

Dinner - Sheet-pan maple-dijon sausage and fall veggies

• Saturday

Breakfast - Peanut butter French toast

Lunch - cherry tomato pasta

Dinner - Taco pasta

• Sunday

Breakfast - oatmeal with strawberries

Lunch - sticky honey chicken

Dinner - Shredded chicken taco

( @eggyolkguzzler )

Ngl- i was nervous about tagging them ahxkwodjea

-l1ab1l1tyl0l

[so-much-for-subtlety]

Salad wrapped 2023

I don’t have Spotify so I’m just going to post some ratings of new salads I’ve made this year from worst to best.

Beet/radish/greek yoghurt type thing

🥬 it was fine but not in a rush to make again. Only made it because I had so many beets and radishes to use from the CSA (and this salad barely made a dent in my surplus).

Roast batata & pumpkin with avo and greens

🥬🥬 this is nice in winter months, and I also made it with some nice garlic bread and smooshed the soft roast veges onto the bread which was even better. Will make again.

Greekish salad with feta and lemon dressing

🥬🥬 Don't have much to say. Tasty! will make again for sure.

🥬🥬🥬 Couscous with cauliflower roasted in harissa sauce

I tried making this with both maftoul and also pearl couscous (both I think are technically not 'couscous' but I'm not sure why not) and both were delicious. I don't tend to like cauliflower, but roasted in the harissa was soooo good. I was using a harissa sauce from Haven's Kitchen and they stopped making it, I've tried a couple times with other brands harissa paste but haven't found a replacement I love as much.

Endive radicchio salad with cranberry dressing

🥬🥬🥬 Only made this twice (thanksgiving week) and it's just so beautiful! this was a really fun salad to make, but I think need to get best quality radicchio so it's not too super bitter.

Grilled chicken summer salad with cold noodles

🥬🥬🥬🥬🥬 I made this after seeing an instagay post it from their fire island summer share so I recreated. I marinated the chicken in a ginger/soy type mix and everything was DELICIOUS. only trouble is that at least uptown nyc I've found it hard to reliably find mung beans which I think are essential ingredient here for the crunch factor.

French-ish (?) strawberry fennel salad

🥬🥬🥬🥬🥬 I recreated this after ordering it at a wine bar I was at for some standup comedy and made multiple times, but don't have any great pics of it. It's strawberry compressed in liquor (I used a rhubarb liquor), goat cheese, shaved fennel, and roasted hazelnuts in a white onion vinaigrette. THIS IS GOOD. It was also my first time using shaved fennel and surprised me how good that occasional bite of fresh licorice taste is in a salad.

[snowleopardcrk]

Modern Humans - Estuilor

Hello! I am back with more Alternate AU content. Mostly here to list off what these Cookies (or humans) work as in this AU. I have already mentioned some of them, but not all of them. Remember, these are subject to change. The only ones listed are the ones who even have a job, the rest are either a work in progress or are in school. Here's the link to the original post for this au: POST

White Lily - Pathologist, works at the major university hospital.

Pure Vanilla - Former ER Nurse, now works as a Botanist.

Wildberry & Crunchy Chip, work & run the sheep farm.

Dark Cacao, Former Army General, works with Hollyberry in her winery field.

Hollyberry, helps Jungleberry and Royalberry run the family winery.

Jungleberry and Royalberry, are in charge of the family winery.

Moonlight, Librarian with a degree in astrology

Sea Fairy, Marine Biologist Professor

Sparkling, Bartender

Herb, Botanist + works in massive greenhouse garden

Golden Cheese & Black Pearl, own their own respective Jewelry businesses (They are rivals)

Espresso, former math teacher now Chemist

Madeleine, Army General (away often)

Captain Caviar, high ranking navy official

Latte, Teacher (of some sort)

Red Velvet, runs a dog daycare and Vet clinic

Financier & Almond, police officer

Roguefort, professional lock smith

Stardust, Trucker

Pastry, Hotel Manager

-----

Joujhu is a very Tourist centric town and the entire county has a large tourism industry. Its quite a scenic town, especially during the spring and summer. Most of the businesses cater towards tourists and college / university students from the university town a little further north. There are also plenty of historic buildings in the countryside of Holmur county from when Estuilor was a colony of the French Empire, including a now museum of an asylum that showcases the history of medicine in Estuilor.

Thats all for today, and I honestly welcome anyone to add their own vision for a Cookie (including OCs) for this AU :p (MAKE SURE TO @ ME OR REBLOG ONE OF THE AU POSTS SO I CAN SEE YOUR MASTERPIECES)

as usual, I cannot tag every single character in this post :p

[wutheringmights]

Hey out of curiosity, I know most of the main cast in CTB is pulled from either Legend of Zelda game canons (Princess Zelda, Lana, Ganondorf in name, etc) or Linked Universe, but out of your original characters (especially Kat, Marigold, and the various Knights of Hyrule), did u give any of them symbolic or referential names?

Oh boy do I got the fun post for you:

Lincoln is straight up my Linksona. Just think of him as another version of the character Link

Marigold is supposed to be the typical red-headed love interest for a Link-like character; even her name is meant to fit right in with characters like Malon, Marin, and Midna.

Warriors's last name was originally going to be Warton, but I changed it to Walton when I learned that it meant "noble."

Meemaw is a reference to the Bertolt Brecht character Mother Courage (from his play Mother Courage and Her Children; I had just finished reading it for a seminar class when CTB first came to me). The characters even share a first name: Anna

Similarly, Kat is based off of Mother Courage's daughter, Kattrin; a famously silent-due-to-truama character

Kat's siblings also share names and fates with Mother Courage's sons: Eli is Eilif, and Cheddar is Swiss Cheese (yes, that's his real name)

Orlanda was named for Virginia Woolf's famous character Orlando; originally, I was going to have Orlanda be nonbinary, but changed my mind when I realized it wouldn't be a good idea to make your sacrificial character your nonbinary representation.

Shigeo's name was originally just going to be Shig, as a reference to Shigeru Miyamoto, but I changed it when I started to rewatch Mob Psycho 100. Shigeo is meant to be a homage to a common original character type I kept reading in Warriors-centric fics: the young Sheikah guy for Warriors to have a romance with. However, Shigeo was never envisioned with a romantic relationship in mind. He was always meant to be this cool, older guy type. However, I did almost have Warriors have a crush on him, then deleted that concept for space.

Gaudin was named after a French criminal for no reason. Genuinely, I just liked the name.

Anders was originally going to be named Betolt in honor of Brecht, but that felt heavy handed.

Jakucho is just meant to be the old woman version of the general Impa character to match the badass young woman version that is actually in Hyrule Warriors. Her name means "silent, lonely listening." I liked how it related to her role as Warriors's mentor/therapist.

Impa's real name, Chiyo, means "thousand generations, thousand worlds." I like how it related to the idea that she's always wanted to assume the same role as her ancestors.

I originally picked their surname Miyashita because the site I was on said it translated to something like "temple below the earth," which would reference the Kakariko Well. Checking now, it actually means "(one who lives) below the shrine," which makes way more sense in retrospect.

Ayane has no special name meaning, but her character... you do realize she's just Mask, right?

General Whitestone's name came from me asking myself what would a highly suspicious white guy in charge be called?

The name Nephus translates to "a God's son who will also become a God." Do I mean that literally? Who knows. At the very least, I wanted a snappy, but impressive-sounding name.

Vasileios means "royal or kingly". His middle name, Orionides, implies that he's the son of a great hunter.

Icarius's name is meant to be reminiscent to that of Icaurs, the famous mythological figure.

Philo means "lover or friend." A very cute name for a not-so-cute boy.

You probably have realized that the House of Nephus characters are heavily Greek/Roman coded. Originally, they were going to be Russian coded, but then the line about Faovaria being unable to attack some other kingdom due to their harsh winters would have fallen into question.

Faovaria's symbol being an octopus is a reference to how the octopuses symbolized immortality in ancient Greece.

Both of those were super off-topic. Sorry lol

I'll end with a fun fact you shouldn't look too deep into: the empire name Faovaria is derived from Farore. This was due to a concept I changed my mind about. Genuinely, it's not relevant anymore. Do not incorporate it into your theories, or something.

[alkaline-noodles]

im sorry i need a full rundown of all the egg dishes with descriptions and why they are in their respective categories

Went in order of the tier list.

S tier:

Tamagoyaki: Japanese rolled egg with a layer of nori(seaweed)

Tenshinhan: egg mixed with imitation crab over rice with a kind of sweet-sour sauce

Gyudon: thin beef mixed with onion and egg over rice

Deviled eggs: yolks mixed with mayo and a bunch of flavorings spooned into the white and sprinkled with paprika 

Khachapuri: bread boat filled with cheese (ricotta, mozzarella, and feta for this recipe) topped with a runny egg and garnished with parsley

Shakshuka: tomato, bell pepper, and onion cooked down together with poached eggs cooked within. Garnished with feta and parsley. My mom made pita to go with

A tier: 

Fried egg on toast: fried egg on toast

Egg sandwich: hardboiled egg mashed up with mayo and placed between 2 slices of bread

Toad in the hole: cut a circle into a piece of toast, place it on a hot skillet, cook egg inside hole 

Scrambled eggs: beat eggs, mixed in salt and pepper, I added some grated cheese. The trick is to not fully cook the eggs

Egg tacos: for the eggs, I just scrambled some and fried another. Beneath the eggs are roasted potatoes and spinach

Egg drop soup: pretty much like a broth and when it's all hot you drizzle beaten eggs into it and it makes like egg ribbons 

Chawanmushi: savory steamed egg custard. Inside it is shrimp, kamaboko(steamed fish cake), shimeji mushrooms, scallions and parsley

Jammy marinated eggs: boiled eggs for about 6-7 minutes, peeled, dropped into a marinade of soy sauce, sake, sugar. Marinated for at least 10 hours

Cured egg yolk: put egg yolks into a soy sauce and mirin marinade and let sit in fridge for I think I did 8 hours

Eggs florentine and royale: poached egg over smoked salmon and spinach covered with hollandaise sauce 

Zosui: rice soup with chicken, some veggies and egg drizzle. Like if chicken rice soup was combined with egg drop soup 

Ova spongia ex lacte: sweet Roman omelette. Just eggs mixed with some milk cooked into a pancake and drizzled with oil and honey and sprinkled with pepper

Eggy bread: it's just French toast. But my family calls it eggy bread

Tortilla de patatas: thin sliced potato and onion cooked together then mixed with egg and cooked into like a pancake

Ca phe trung: Vietnamese egg coffee. Cup of coffee. Mix egg yolk with sweetened condensed milk until thick. Put on top of coffee

B tier:

Cilbir: poached egg on garlic yogurt

Egg in egg cup: cooked an egg for like 4 minutes. Dipped some bread into it

Cloud eggs: whipped egg whites. Made blobs with them. Baked for a bit. Then placed yolks and baked a bit more

Meringue: whipped whites with sugar. Arranged like fried eggs. The yolk is colored yellow with saffron

Fried rice: rice, egg, mushrooms 

Omelette: cheese, onion, mushroom, spinach 

Egg muffins: egg, prosciutto, spinach, mushroom mixed and baked in muffin tins

Dan bing: sweet potato starch based pancake mixed with scallions rolled with a sheet of egg

Hard boiled eggs: hard boiled eggs 

F tier: 

Raw egg: egg fresh from the butt

Every dish I cooked (key word cooked) was delicious. Just some we're more delicious than others. S tier is some tried and true recipes that I have made a bunch and love and will continue to keep making. The new dishes there were also just outstanding. Dishes I wish I had doubled. A tier is dishes that are delicious. I'm gonna definitely make these again too. B tier were good but either I need to work shop the recipe or there's just not much else I can do before it becomes a different thing. F tier I just couldn't stand the texture of taking a shot of raw egg. Literally only one bad egg day. 

Also I realized I put the meringues in B when I meant to put them in A.

[rabbitcruiser]

Gott's Roadside, St. Helena

Gott's Roadside is a Northern California restaurant group with seven locations in the San Francisco Bay Area. It is a family-owned diner concept restaurant with influence from California cuisine.

The family-owned company's niche is fast food made with ingredients from local purveyors cooked to-order, including hamburgers and Ahi burgers, salads, French fries, and milkshakes, plus seasonal specials like the “Seoul” pork burger with kimchi and the B.L.T. with heirloom tomatoes. On July 25, 2017, Gott's started serving the vegan Impossible burger. Food & Wine magazine has labeled it as an “idealized version of the American roadside stand”.

When the owners of a burger shack in St. Helena—Taylor's Refresher—decided to lease out their 50-year-old property, brothers Joel and Duncan Gott capitalized the opportunity to run their own restaurant. The restaurant became Taylor's Automatic Refresher when the first location re-opened in St. Helena in 1999, and (in the aftermath of a trademark dispute, and over the protests of the Taylor family) was renamed in 2010 as Gott's Roadside.

The restaurants embrace a California-casual cooking style, featuring microbrewed beer and wines alongside chili cheese dogs and mini corn dogs. In 2004, a second Gott's opened in the Ferry Building Marketplace in San Francisco, and in 2007, a third opened in the Oxbow Public Market of Napa. The St. Helena spot is a drive-in, with seating at red picnic tables on the lawn, while the other two locations are built in an urban, retro diner-style. In 2013, a fourth location opened in Palo Alto. The newest Gott's Roadside location is now open in Greenbrae in Marin County. The company remains privately owned.

Source: Wikipedia

[dear-ao3]

god i love goat cheese. my french colleague recently got me some from her hometown, i wanted to smooch her for that tbh.

yess

i was full stop gonna buy the good jarred marinated goat cheese and then i didn’t :/

technically you’re supposed to use farmers cheese. but i didn’t want to go all the way to whole foods.

[brattylikestoeat]

Happy Thanksgiving, bratty! This is my first Thanksgiving after getting married, so my wife and I decided to keep it small with just the two of us. I made marinated chicken thighs, stuffing, pumpkin pasta casserole, and mashed potatoes. My wife made lemon cookies and we also had French bread with cream cheese and pickled onions. Super happy with how it all turned out— I was cooking for a solid 2 1/2 hours but it’s so worth it. Hope you had a great holiday!

Gorgeous spread. Looks like a wonderful time.

[forkfulofflavor]

Herb Marinated Goat Cheese Ingredients: 1 (10-oz) goat cheese log 3/4 cup extra virgin olive oil 1/4 cup fresh basil, chopped Salt and pepper to taste 3 sprigs fresh thyme (leaves only) 1 tablespoon fresh chives, chopped 1 sourdough or French baguette, sliced Directions: Slice the goat cheese log into discs about 1/3 inch thick. For easier slicing, place the goat cheese in the freezer for 10 minutes to firm up. Arrange the goat cheese slices in a single layer in a 9x13-inch pan or a container with a tight-fitting lid. In a measuring cup, combine olive oil, chopped basil, salt, pepper, thyme leaves, and chives. Stir well to blend. Pour the olive oil and herb mixture over the goat cheese slices, ensuring they are well-coated. Cover the container with an airtight lid or plastic wrap, and refrigerate for 3-4 hours to allow the flavors to meld. About 20 minutes before serving, remove the goat cheese from the fridge to let it soften slightly for easier spreading. Serve with baguette slices and enjoy this delicious, herb-infused appetizer! Prep Time: 10 minutes | Marinating Time: 3-4 hours | Total Time: 3 hours 10 minutes Kcal: 90 per serving | Servings: 10 servings Herb Marinated Goat Cheese is an effortlessly elegant appetizer that brings together the tangy creaminess of goat cheese with the aromatic freshness of herbs like basil, thyme, and chives. As the goat cheese soaks in the olive oil and herb marinade, it absorbs a medley of Mediterranean-inspired flavors, creating a rich and savory delight that pairs beautifully with sliced baguette. Perfect for any gathering or a cozy evening in, this marinated goat cheese is a versatile addition to any cheese board. The herbs and olive oil add a luxurious finish, making each bite creamy and flavorful. Enjoy this dish as a refined appetizer that’s easy to prepare and a surefire crowd-pleaser.