I am a professionally trained chef from a leading Le Cordon Bleu school in the U.S., have worked in the food and wine industries and essentially have food on the brain 24/7. This blog will follow my adventures, thoughts, dreams, ideas and rants about food, ingredients, preparation, the people and ultimately the experience that one should have when eating. Pull up a chair and stay for awhile. The wine’s flowing and the conversation’s juicy.
Tuesday, July 22, 2008
Cheese, Glorious Cheese
I love you embedded in a chip
I love you on a cracker
I love you on your own
I love you when you’re stinky
I love you when you’re aged with all of your glorious crystallization
I love when you’re soft and spreadable
I love how you can finish a dish just right
I love when you’re the star of the show
I love that you come in so many varieties from so many sources
I love that you get along with everyone – fruits, vegetables, grains, meats and even sugar
I love you for breakfast, lunch, dinner, dessert or anywhere in between
Please, dear Lord, don’t ever make me Lactose intolerant!
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cheese
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1 comment:
Hahahaaaa!! That "ode to fromage" was lovely, Kek. ;) And three cheers to that, sister!
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