Since my last post was painfully long and ramble-icious, let’s make this short shall we.

(Sort of) menu for tomorrow’s Hanukkah dinner party:

• Goat cheese and heirloom tomato salad with roasted garlic vinaigrette
• Cornmeal crusted catfish with corn relish and poblano chile sauce
• Um… dessert?

And per spoiled rich jew tradition, let’s be selfish and list ridiculous items I want but will never receive for the holidays.

Ooo a Weber 3741001 Genesis E-310 Propane Gas Grill! You shouldn’t have!

Three months of cheese. God bless you Williams Sonoma for stalking my dreams…

With this collection, you’ll sample superb examples of artisanal cheeses from Vermont, Northern California and Utah, shipped at monthly intervals. Crafted from cow’s, goat’s, and sheep’s milk, these selections offer a fine balance of flavors, textures and styles for a top-quality cheese course.

• Wine-pairing and serving suggestions accompany each shipment.
• Shipped chilled.
• A Williams-Sonoma exclusive.

Month 1 (December)

Jasper Hill Farm, Vermont

• Weybridge, a lightly aged medallion with a bloomy rind, showcases the distinctive milk of the Scholten family’s Dutch Belt cows (3 oz.).
• Cabot Clothbound Cheddar is an award-winning Old English–style cheddar made from cow’s milk, with a nutty, fruity, buttery flavor and a slightly crystallized texture (8 oz.).
• Bayley Hazen Blue, Jasper Hill’s flagship cheese, is a creamy, mild, sweet and salty blue made from the raw milk of Ayrshire cows (8 oz.).

Month 2 (January)

Cypress Grove Creamery, Northern California

• Purple Haze, a creamy ripened chèvre perfumed with lavender and wild fennel pollen (4 oz.).
• Truffle Tremor pairs velvety ripened goat’s milk cheese with the earthy yet sophisticated aroma of black truffle (6 oz.).
• Midnight Moon, a firm and dense goat’s milk cheese made exclusively for Cypress Grove in Holland and perfectly aged within black wax (8 oz.).

Month 3 (February)

Beehive Cheese Co., Utah

• Seahive, made from Jersey cow’s milk, is a semi-firm, golden cheese that’s hand rubbed with Beehive honey and salt from an ancient Utah seabed (8 oz.).
• Butterbound, a cloth-bound Irish-style cheddar made from Jersey cow’s milk, is rubbed with Sierra Nevada butter and then aged to accent the buttery, nutty flavor (8 oz.).
• Slide Ridge Private Reserve High-Altitude Honey, a thick, light honey that owes its delicious character to bees foraging on wildflowers (3 oz.).
• Beehive Rusks, triangular crackers made with whole grains, seeds, nuts and dried cherries (4 oz.).

Riedel Amadeo Wine Decanter - because I’m not obnoxious enough to have Bordeaux’s like 30+ years old anyway.

One of Oprah’s favorite things and soon to be one of mine.

Starting at ONLY $999. A steal, I say.