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solipsistnationI think I have achieved a state I can only describe as Total Cheese Saturation.
Oh dear reader, I do not think you want to know what it takes to bring your humble author to this state. Describing the events of this evening is beyond the scope of even such a master of the literary arts as myself, for I find myself awash in a surfeit of such a variety of cheeses of all nationalities that I am at a loss where to begin. The tart pleasures of the Halloumi? The ashen streak through the Morbier? The disconcerting runniness of the St. Marcellin or the chocolately tang of the Gjetost? My words are not enough to encompass the variety. Suffice to say, the leftovers from this evening along would fuel the nightmares of any lactophobe for decades to come, even as they provide my lunches for the following days and weeks.
Oh dear reader, I do not think you want to know what it takes to bring your humble author to this state. Describing the events of this evening is beyond the scope of even such a master of the literary arts as myself, for I find myself awash in a surfeit of such a variety of cheeses of all nationalities that I am at a loss where to begin. The tart pleasures of the Halloumi? The ashen streak through the Morbier? The disconcerting runniness of the St. Marcellin or the chocolately tang of the Gjetost? My words are not enough to encompass the variety. Suffice to say, the leftovers from this evening along would fuel the nightmares of any lactophobe for decades to come, even as they provide my lunches for the following days and weeks.
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(no subject)
Date: 2003-11-14 08:19 am (UTC)"Strange Fondues."
That's my new favorite phrase.
(no subject)
Date: 2003-11-14 11:21 am (UTC)Or is that more of an album title?
"Too Many Cooks presents Strange Fondues".