I have that one covered. Just ask my kids.

Breakfast of Champions.

Two chopped up pears, splash of bourbon, a couple of tablespoons of brown sugar and a bit of water, then cook it down. I just kind of winged it.

I decided on the fly to try making a pear bourbon compote for this morning’s crêpes.
Hey, it’s a small thing, but it’s a thing.

Even in the deli area merchandiser type thing? This one is kind of a flagship store, with an actual cheese guy, but the small one down the hill has decent small wedges in the display. The display, I might add, that I usually ignore because I expect it to be too expensive.

I started portioning this out this morning (gloves so I don’t touch the cheese with my hand, wrapped tightly so no air) and can report that Red Leicester tastes like more. Like cheddar, but crumbly, interesting but not challenging.

I haven’t checked them out this year, but Golden Ears shows up to the Port Moody winter market, which is right down the hill from us.

I’ve been threatened for mine, and offered $100 for it.

Ginger Snaps.

My model airplanes and I feel seen.