We made cheese biscuits again for dinner tonight, this time with a bit of Emmentaler that was in the back of the fridge. Laura had a lot of fun getting her hands covered with dough, shrieking with delight at the squishiness of it. (I also used my new stoneware "bar pan" from The Pampered Chef -- our first experience with this company's products. I must say, the biscuits came out perfectly done, soft and golden with a gentle aura of cheese from the Emmentaler.)
We had our favorite Organic Cream of Tomato soup from Amy's Kitchen -- excuse me while I rave about this again! a beautifully red, rich tomato soup, with a wonderful depth of flavor. And perfect for the last days of Project Spectrum's red month!