I finally managed to visit the Dairy Store on the East Campus of the University of Nebraska Lincoln. The store has moved to a new location in the back of the building. Signs will guide you there reliably, just ignore the unlit ice cream cone sign in the front window.
The store concentrates on ice cream and cheese. They also stock gift boxes of cheese but stock was low the day I visited. The student staffers were very friendly and helpful.
I took home a pint of hand-scooped chocolate ice cream. It was wonderful. The taste is very creamy and the chocolate is perfectly balanced; did I detect a hint of cinnamon? I look forward to trying the vanilla, not to mention any number of flavors.
I also took home some cheese. I haven't had time to taste it yet; I will report in a later blog post.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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