After first amadeus & chutney on toast, I thought to snap a photo. Good thing, as it went very quickly (and a rather messily) from this point on.
So very good. The vinegar really mellowed in the few days since canning the batch. Was a bit worried by the strong scent during cooking. Will pick up more of the Amadeus at Whole Foods this weekend, and repeat this meal as Sunday lunch. May have a 1554 belgian black instead of the unfiltered wheat beer.
On a "try something new" note for the kids, even though they were having leftovers from Tuesday, they all tried both kinds of cheese. B1 preferred the buttery taste of the Amadeus (if he had to eat it), DD loved the Amadeus, and thought the Parrano was okay. B2 loved them both, and tried to get me to trade part of my cheese for part of his dinner. (Let him have a couple more slices after he finished up veggies.)
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