Fondue (What Rebeca's Missing, Part 5)

I spend a lot of time reading the New York Times online. A lot of time. One day, I stumbled across this article, which described how simple and easy it was to make fondue, and remembering a fantastic (though expensive) romantic meal that Shanthi and I shared at the Wine Cellar in Boston, we decided to try our hands at making fondue at home. First, we bought a small but reasonably thick cast-iron pot from Woolworth's (although I don't generally like teflon coating, it really helps with cleaning when you're done eating the sticky melted cheese). We were also able to find gruyere and emmenthaler cheese at Woolworth's!We followed the classic fondue recipe available with the NY Times article (we used a bit more garlic since we love garlic and the garlic here is pretty non-potent), dipping pieces of boiled potatoes, steamed vegetables (broccoli, carrots and zucchini) and bits of ciabatta bread into the cheesy goodness and were shocked to find out that we had recreated a meal that was every bit as good as the fondue at the Wine Cellar, but for a tiny fraction of the cost. We can't wait til Beca gets back and we can share a little Switzerland in Botswana with her (and Rim too)!

We used the base of the terracotta rondavel-shaped tea candle holder (given to us as a holiday gift from Rim) to keep the fondue heated while we enjoyed it. And we reheated the leftovers the next day for lunch! Yum!