Inhaled food

My friend F gave me a Camembert Baker which I tried for the first time at lunchtime. I used a failed Camembleu (the blue mould didn't grow because I didn't expose it to enough oxygen while it matured) which tasted pretty ho-hum as cheese on crackers. However it has been transformed into deliciousness by adding some black garlic essence and olives, then baked for 20 minutes. 

I have been scooping up mouthfuls using carrot and celery sticks. A perfect lunch, which hardly touched the sides it went down so fast.

The first extra shows some recent industry Chez Mima (no, not Bean...she has been anything but industrious so far today). 

On the shelf above Bean's day bed a bag of cooked goosegogs is dripping into a bowl, to which I will add honey and sugar and make cordial this afternoon. 

And to the right are yesterday's Camemberts, which are continuing to drain in their moulds for the next 18 hours. I collected another churn of milk earlier, because I was passing the coo-shed. This means that tomorrow's big decision will be what cheese to make: Manchego, Gruyere, Red Leicester, or Tomme? All will be made in the next few weeks, but which one first?

The second extra is for AliSmidge and Evie We need to take care of these dogs ;-)