Saturday, April 16, 2011

what up boar son!

Honestly, yes boursin cheese has no place in the kitchen.  Yet it's so delicious.  I love this stuff.  Put it on crackers, salami, burgers, steaks.  I even made fried boursin cheese curds once.  Everything's better deep fried.  Seriously though, I might get this for myself, but not for use in the kitchen.  Someone insisted on ordering it and we've had a bunch of it for a while.  So today I threw it in a pot with some cauliflower and made some cream of cauliflower soup with boursin cheese.  Regardless of how lame of an idea it was, it was still delicious, and I need to use it up.  Any suggestions, besides eating it all myself?

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