A tiny package wrapped in white paper with two small wheels of goat cheese -- chevre.
Somehow, just unwrapping that package and smelling the pungent cheese made up for the lack of chocolate.
What to do with the precious French cheese?
On Wednesday night, I cut a butternut squash in half, dribbled it with olive oil, salt and pepper then stuffed some sage leaves in the cavities. I put them face down in a baking pan for an hour then scooped out the insides. Pureed squash with goat cheese crumbled into it. That was good.
Last night, I cut thin slices of Italian bread and topped them with tomato slices, fresh basil, goat cheese and olive oil. I baked them in the oven for about 10 minutes. More yum.
This trip to France just keeps on giving. And we haven't even cracked open the wine yet.
