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solipsistnationHow does one rewire one's brain such that the initial "Oh my GOD that milk's gone SO BAD it's all MOLDY!!!" reaction turns into "Oooh, yummy cheese"?
Obviously one can do so, and very easily. But how?
In other news, the wedge of "Roaring Fourties Blue" I picked up at the Whole Foods Market thingy last night is very very tasty, and I wish I had more.
Obviously one can do so, and very easily. But how?
In other news, the wedge of "Roaring Fourties Blue" I picked up at the Whole Foods Market thingy last night is very very tasty, and I wish I had more.
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(no subject)
Date: 2004-09-22 06:45 am (UTC)Or...
Date: 2004-09-22 10:06 am (UTC)I so wish I had the "farmer/acceptance of natural forces/salt of the earth" gene from my ancestors in Poland...
(no subject)
Date: 2004-09-22 11:59 am (UTC)(no subject)
Date: 2004-09-22 02:53 pm (UTC)(no subject)
Date: 2004-09-23 05:40 am (UTC)Ooh.
I bet you don't get to avoid the stinky ones, either. Joooin ussssssssss..... 8)
(no subject)
Date: 2004-09-23 03:37 pm (UTC)You'd have loved the hors d'oeuvres buffet. There was a hy00g brie en croute (in brioche instead of the usual puff pastry).
(no subject)
Date: 2004-09-22 07:53 pm (UTC)(no subject)
Date: 2004-09-23 05:39 am (UTC)It's tasty-- it's got the stuff that's good about blue cheeses, without the occasionally overpowering tang afterwards. It's nice and creamy, although nowhere near as creamy as Saga. It also has a strong nutty flavor-- probably the most obviously nutty flavor I've ever noticed in cheese. I was sad that I finished it so quickly. Yum.
What's Lincolnshire Poacher?
(no subject)
Date: 2004-09-23 08:07 am (UTC)