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Cheese and charcuterie boards are literally the easiest thing to build. I love bringing them to friend gatherings, offering them as a pre-dinner snack and — not gonna lie — also just build them as dinner whenever I don’t want to cook.
So let’s get into how to nail a pretty and delicious charcuterie board every single time.
* Start with the cheeses: I like to start with one cheese from each category and add up from there.
* Spreadable cheese: such as blue cheese, goat cheese, brie, Boursin, gorgonzola, etc.
* Semi-hard cheese: cheddar, pepper jack, all the jacks, Swiss, gouda, provolone, etc.
* Hard cheese: parmesan, manchego, asiago, gruyere, pecorino, etc.
* Move on to the meats: I’m not nearly as picky with the meats because they’re not my bread and butter — I usually stroll around the store until I find something that looks fresh and good. But a good starting point could be
* Prosciutto
* Salami variations
* Chorizo variations
* Iberico or spicy mortadella
And — lastly — don’t forget the fixings! Which are mostly decorative but honestly make the biggest difference by filling the little gaps that make your board look empty.
I always serve
* Honey
* Some sort of chutney
* Mustard
* A variation of fruits
* Marcona almonds