Jake and I made cheese curds out of some raw goat milk yesterday. What better excuse to make poutine? I made a herb gravy with butter, fresh herbs and wine. I then added sauteed morels (thank you Ballard Farmer’s market) and voila. Oven fries topped with cheese curds and with some herb and morel gravy poured over the top. I don’t think I’ve ever made anything more decadent and homely at the same time.