Sunday, September 1, 2013


OK, not really. It's actually a little loaf of paneer I made today using the blessed produce of the Fountain of Eternal Milk that I recently discovered down in the woods. I haven't made cheese in years, and I am so pleased to begin again. The smell of milk heating is simply divine.


  1. How do you use your paneer? The Indian restaurants here in Kigali slice or cube it, marinate it in various ways, and grill it in a tandoor oven. It's incredibly good, but I've never seen it served this way in an Indian restaurant in the U.S.

  2. Oo, that sounds phenomenal! I usually cube mine and include it in a spinach-heavy curry. Maybe I can try your way on the regular grill....