Tag Archives: Pumpkin

Careful – Scorpion Pepper

Careful! While fitting for the month of October, the Scorpion pepper is one of the world’s hottest.  The Pumpkin peppers are a bit milder but still provide a lot of heat!

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In response to Daily Post’s Weekly Photo Challenge: Careful

Cheese + Pumpkin = Perfect Cheese Board

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Today in Honors Algebra 2, my class that has embraced the ingredient of the month, I prepared a cheese board to highlight this month’s star – pumpkin.  We enjoyed five cheeses paired with a pumpkin compote, and the variety gave students an opportunity to sample various textures and sources.  Starting to the left of the crackers:

  • Morbier (France) – a semi soft cow’s milk with vegetable ash through the middle
  • Brillat Savarin (France) – a soft, decadent triple cream cow’s milk (the class favorite)
  • Pepato (Sicily) – a semi hard sheep’s milk with black peppercorns
  • Valdeon (Spain) – a semi soft cow’s milk blue wrapped in chestnut leaves
  • Manchego(Spain)  – a firm sheep’s milk

Please pardon the paper plate…remember, the cheese (and pumpkin) are the stars!

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