we love cheese

We bought a new knife today. A 7" Santoku Henckels knife. A Santoku has a blade shape similar to a chef's knife, but it doesn't taper at the end. The taper of the chef's knife allows it to "rock n' chop". The Santoku has a straighter line and is great for mincing and slicing. This particular knife also has shallow spots along the blade so that food slides right off - good for soft cheese, or delicate meats - like raw fish (sushi anyone?) It's also good for cutting fingers, which I can personally attest to.

I don't usually buy the Cooking Light magazine, but I admire the magazine for trying to be gourmet and good for you at the same time. The stereo type is if it’s good for you, it tastes like cardboard. Beef curry with roasted spices. Chicken stuffed with goat cheese and garlic. Sugar roasted plums with balsamic and rosemary syrup. Like I said, gourmet. But it's not sugar free or fat free, or afraid of red meat. Hallelujah. They rely on more exotic spices to make up for the lack of fat, sugar, preservatives, etc.

So I bought this month's issue because they had a banana bread feature on the cover and I had two bananas on their way out. I love banana bread so I hate to see bad bananas go to waste. :)

I tried the Blueberry Lemon Banana Bread and despite it using low fat sour cream and "egg substitute" (which turns out to be 99% egg anyway - whites mostly), I give it a great. But I do not support spreading low fat cream cheese on top - yuck.