Wisconsin cheese makers are some of, if not the, best in the world. They not only export fine and everyday cheeses, but share the University of Wisconsin exports master cheese making courses to help spread the art. And they win awards. At the 2006 World Championship Cheese Contest, two Wisconsin Gorgonzola producers were awarded first and third place medals. The second place medal went to a Danish cheese.

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Given the disappointing results of poaching frozen fish combined with a very limited choice of fresh fillets, flexibility occurred and the menu was changed to fried fish. This recipe, like most, is easy. The fish comes out as though it were grilled or baked rather than fried.

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Like the soda bread, Rosemary Potatoes take little time to prepare and deliver great tasting results.

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Bad news. The poached fish fell flat. Maybe not exactly flat. It looked good and tasted okay but fell short of greatness. Since many restaurants provide okay taste lacking greatness, why bother cooking at home? We cook to greatness, not less.

Fortunately, the bread and potatoes wowed the diners.

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Before all else, this is a delicious dish. It might not be haggis proper but it is very very good. Since a traditional style haggis sits outside modern sensibilities, and in the United States, outside available ingredients, the old-style lights, heart and tongue sausage is simply out of the question. Since tradition is out, might as well give vegetarian a shot.

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For the third experiment with yellow cake, I selected a recipe from an old cookbook. The recipe came from the only cookbook I remember my mother having: The Wise Encyclopedia of Cookery – An Encyclopedic Handbook for the Homemaker covering Foods and Beverages -their Purchase, Preparation and Service.

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After tasting and testing Yellow Cake from a box, the next step in the experiment was to bake a Yellow Cake from a recipe. To keep things apples-to-apples, a recipe was selected from a cookbook published under the same name as appeared on the box of the box-cake.

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Many people, if they endeavor to create cake at all, choose to make cake from a box. Whether one of the more popular, instantly recognized name cakes or a lesser known, top shelf, hoity-toity cake, they elect the box cake path none-the-less. Considering the disadvantages of preservatives, old ingredients and artificial flavoring, there must be some great, hidden advantage of a cake mix.

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It’s been unseasonably cold, snowing and blowing here; and when it’s unseasonably cold in these parts, it’s chilly, willy cold. After a morning of shoveling the twinkling white dust of early snow; cheeks red with the crisp kiss of clear Winter air; feeling refreshed and energized, a body can do with a steaming plate of comfort food. Macaroni and cheese is a great choice.

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Last summer, we bought half a cow from the Amish. It’s great meat, no weird stuff, no extra hormones or steroids. All this is sitting in the freezer. Or, some of it is. It seems that last time someone got something out, a package of beef fell out, and stopped the door from closing. All the meat on the door thawed out. Thankfully, what was in the freezer proper stayed frozen.

Still this left us with about twenty pounds of stewing beef that we had to cook right away. So, as we were making our various stews and freezing them, it occurred to me that people don’t do this as often any more.

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