In a few more hours, people all over this hemisphere of the earth will be filled with fresh thoughts in their heads.  Thoughts that can run the gamut of inspirational and depressing  At this time, I’d like to join everyone on the inspirational ride by thanking all of my readers and followers for allowing me to bring out whatever trace of good-hearted feelings you may experience by visiting my blog.  It has been a fantastical venture to paint pictures with my words in lieu of not having produced a video segment of Brooklyn, EAT your heart out! this year.  Assuredly, countless ideas are still in my head and I’m hoping for a more productive and whimsical future in the realm of video blogging.  Until next year, here you have (drumroll please) The Meat & Cheese Plate: December – Dante, Madeleine & Hudson Valley Duck Farm.  (clap, clap, clap, clap)

Madeleine Cheese from Sprout Creek Farm (top right) – This is a deliciously firm, slightly crumbly cheese that has a pale straw color.  It is made from raw goat’s milk cheese and has a salty/herbaceous flavor profile.  If you like the infamous Italian pecorino, then you’ll love this tangier Madeleine.

Dante Cheese from Wisconsin Sheep Dairy Cooperative (center right) – This cheese is another firm cheese with a slightly drier texture than the Madeleine.  I can stare at this cheese all day long.  Up close, you can see the tiny cracks indicative of a crumbly future.  This is a raw sheep’s milk cheese aged for a minimum of 6 months.  It has a rich, nutty flavor that begs for a nice glass of red wine or sherry.

Castelvetrano Olives (top left) – Que viva Espana!  Wow, what a nice olive.  My favorite, by far.  The first time I ever tried a castelvetrano olive was about 5 years ago.  I was standing at the counter of the Bedford Cheese Shop, surveying the goodies with eyes bigger than my stomach.  My, then boyfriend, now husband, was so surprised I had never tried one before that he immediately demanded the store clerk to have me try one of these Spanish beauties.  As the buttery and mildly briny bits danced in my mouth (unlike the sour/salty/pickly flavors of most common olives), I instantly felt two ways: 1) like a novice that has got a lot more living to do, and 2) completely inspired by the huge, big world of things/people/places I have yet to explore, taste, and experience.  It’s bright green hue makes for a nice picture and it’s meaty texture calls for more, more, more.  Yes, they’re that addictive…so make sure to have backup olives stowed away in your fridge if you’re serving these up at a party.

Duck Sausage from Hudson Valley Duck Farm (bottom left) – I really, really, really want to learn how to make cured sausage.  I’m sure it’s easy but somehow it still seems like a daunting endeavor to take up.  That’s okay.  That’s why I make sure to visit the Hudson Valley Duck Farm booth at the Union Square Greenmarket.  At this booth, you’ll find duck sausage, duck salami, duck bacon, you name it.  This duck sausage particularly has sweet and savory tasting notes that go very well with any cheese.  With hints of black pepper and garlic on the palate, you will also find this duck sausage to be meaty, but with a pleasant chewing texture.

Brooklyn, EAT your heart out!