Friday, February 15, 2013

Introducing Chris' New Book!


A new book, Applied Quantitative Analysis in Education and the Social Sciences, edited by Yaacov, Chris and Don, will be released February 25th! Congratulations! 

Applied Quantitative Analysis by api_14716_yaacovp

Tuesday, February 5, 2013

Our Field Trip to the Sweet Grass Dairy Cheese Shop

photo credit: Britain
Friday night a big group of us drove up to the Sweet Grass Dairy Cheese Shop in downtown Thomasville. We started the evening by gathering at our house so we could carpool/caravan for the half hour drive. From the SGD website:
Our goal is source the highest quality products and take care to showcase the finest Southern producers whenever and wherever we can. We believe that every product has a story and by offering a limited selection, we are better able to share those unique elements with you. We present a never static menu with a variety of options to suit all of your needs. A small sampling of our menu includes cheese and charcuterie boards, hand crafted sandwiches, salads, small plates, and desserts.
As usual I will start with the food photos and then share pics of some of the friends who were with us.
The Traveler Platter
"Featuring some of our favorite meats and cheeses from near and far!
Psychadillic, Georgia Gouda with pecans, Smokey Blue with American Spoon Strawberry preserves, and Salame Nostrano" with whole grain mustard. Love the slate platter, too.

photo credit: Britain
Devilish Eggs
House made pimento cheese deviled eggs
"Kinda spicy and fun" reports Britain.

photo credit: Jessica
Top:  The Big Cheese Sandwich
Thomasville Tomme, Georgia Gouda, and Beechers Cheddar on a grilled ciabatta
Bottom: Taste of Thomasville Platter
"Featuring Sweet Grass Dairy! Lil Moo with Strawberry Fig preserves, Thomasville Tomme, Asher Blue, local pecans and SGD wildflower honey. [I love that Asher Blue!]

photo credit: Chris
Adrea toasting the cows! What dairy would be complete without cows? 
photo credit: Britain
B and Tara! (and the cows again!)
photo credit: Britain
Much love for our server, Jackson! Chris, Tara, Paula, Sara, Jackson and our fellow CWRU alumna Lisa!
photo credit: Jessica
Jessica, Chris, Adrea and Phil
The Cheese Shop was a great place to go with a large group because the servers seemed completely unfazed by us all mingling and moving around... which we did a lot! The food was great as were the wine and beer selections. Many of us came home with snacks for later - honey, pecans, and of course, cheese. 

Sweet Grass Dairy Cheese Shop
106 N. Broad Street
Thomasville, GA 31792
http://sweetgrassdairy.com/cheeseshop

Mushroom White Bean Soup

We tried this warm and toasty soup last week and loved it! Definitely check out the original recipe because her photos are much better than mine. Visit it here.

Ingredients
16 oz. mushrooms, quartered (I used 8 oz. button mushrooms and 8 oz. baby bella)
2 large sweet onions, quartered
3 garlic cloves, slightly crushed
1-2 tablespoons olive oil
1 1/2 teaspoon salt, divided
1 1/2 teaspoon pepper, divided
8-10 fresh sage leaves
8-10 stems + 1 tablespoon leaves fresh thyme, divided
48 oz. chicken broth (I use the vegetarian "no chicken" chicken broth)
3 - 15 oz. cans cannellini beans, including liquid

Directions
Preheat oven to 450°F.
Toss mushrooms, garlic and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. (You may want to keep mushrooms separate on baking sheet for roasting, because you'll have to separate later. So, separate now, or later.) Spread on baking sheet. Add sage leaves and stems of thyme. Roast in 450° F oven for 10 minutes, toss and roast for additional 15 minutes. [Right now you'll want to eat all the mushrooms because they look and smell delicious, but you'll have to resist!]
While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables.
Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
Warm over low heat until ready to serve.

Makes 8 servings.

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