En Finca Parma® es donde todo inicia🍃. Aquí nuestras vaquitas 🐮 gozan del pasto y de las vistas del volcán Atitlán🌋. Pronto, su leche se convertirán en los lácteos que nos encanta llevarte #DeLaFincaATuMesa
A little BIRDY 🐦 told us to try @bluebirdchelsea
, and boy aren’t we glad that we did 😍🙌. Beautiful part of town✔️, fab fit out✔️, delicious food✔️ and fantastic service✔️! What else could one want? // Entrees include: Tempura 🍤, salt and pepper 🦑, buratta 🧀, and 🍅 salad. Mains: Lobster 🍝, baked salmon 🐠 & pork 🐷
I was craving for a Fondue this week end.. (Hot cheese in summer? Wtf? -> Yes there is no season for that 🙈) And we went to Chateau d’If at Vésenaz! This place is known for having one of the best fondues (with the one at Bains des Pâquis) & indeed, the fondue was daaaamn good! We took the one with bollets (yes we wanted a bit of originality!) and to be honest it didn’t add something more to the taste (the “original” one would have been enough). -
And to let you know : they have many different tastes : Champagne, truffe, beer, tomato fondue... which is quite enjoyable! -
The only thing is that the bread wasn’t enough crunchy (in my opinion), but after it depends on how you like it. -
Price : 32.- per person (for the one with bollets) & 26.- for the regular one.
Hang on a second... you can eat cheese & still lose weight?! 😨🤷🏻♀️ YES! 👍🏼. . .
I’ve been working hard to track better, eat better & train better for two weeks now. My results are fantastic. I’ve lost 7lbs & that’s purely by making sure I write everything down, sticking to a number of calories (a decent number at that!) & hitting my protein goal. I’m in the gym 4 times a week, not because I have to, but because I want to. Plus, I’m lifting weights! An hour tops. Not running miles on the treadmill. I’m such an all or nothing person, or at least I was with food. I often stuffed my face and comfort ate when feeling low as a way to control it & make myself feel better (or so I thought!) 🙄. . .
Food doesn’t need to be complicated. You don’t need to diet. You don’t need to cut ANYTHING out. Even eating out which is another thing I love to do. I’m so glad I’m learning this. I’m so glad I put money into a personal trainer to make me feel accountable, to help me learn where I was going so wrong! Let’s see what another two weeks brings, ready for my holiday . . . (Ps, try a bit of pesto with your tuna next time 👌🏼👌🏼👌🏼) #yourewelcome
😋 #bringiton #nodiets #macros #weightloss #fatlossjourney #fitness #motivation #health #balance #moderation
Thanks to Dewi @delicaas
for the inspiration to try my hand at this Nagelkaas. I have to say I’m quite curious to taste this, as cumin and cloves in gouda is a combination we don’t come across often here - if ever! 🧀🤤💥👨🍳
Have you seen us stretch?! Mozzarella in the making as part of today’s Advanced Cheesemaking Workshop.
I would like to draw attention to my statement, “Get outta here ya pig!” Clearly, this is a gutsy seagull. #mmk
🧀-y garlic 🍞 with marinara on the side. Or did you forget to slip the 🍅 sauce underneath the 🧀? Like wearing underwear on the outside? Or an afterthought? Or a way to use leftover 🧀, 🍅 sauce and garlic 🥖? The answers we will never know ....... #garlic
Sometimes being in a moment that I take a deep breath to prepare for filling up amusement in my mind
We said we'd be back! This coming Friday. 24th August from 5pm. Friday Night Toasties at the Harbour Arm, East Yard. More info. coming soon... 🧀🍺
The beautiful Lofoten Islands are the perfect place to discover high-quality food 🐑🐏 read the whole story - link in bio
Welcoming an old friend back to the case! Parrano tastes like a Parmesan and an aged Gouda had a delicious baby. It sports flavors of stone fruit and roasted almonds, and is chock full of tyrosine crystals for your mood-elevation needs. Pair it with the nuts/seeds of your liking and crisp-flavored fruits. I have roasted almonds, dried Turkish apricots, orange marmalade (the best bite of the day IMO), and organic cider.
As always, there’s room for all at my table, so come break bread and share some love!
#parrano #cheeselove #cheeselife #eatallthecheese #ilovemyjob #incaseusveritas
This week Cave and Kiln have gone 100% local.
All the cheese on offer comes from Alsop & Walker (East Sussex based Cheese maker) all our fruit and veg comes from local farm store: Eggs to Apples and of course, as always, all the bread we use for our Artisan Cheese Toasties and served with our delicious Cheeseboards comes from the Harbour Arm's own @dockerbakery
Sweet dreams are made of cheese.
Happiness is Saychiizu (alone)😗