February 24, 2007

Culin-oscar-pys - I'm grateful...

I am grateful to cheese.
It's easy I know. But how could I pass over something I eat at least once a day?
Something that comes in so many ways, to be used in so many ways to soothe the soul. So...

Thank you cheese.

To squeaky cheese when we were kids. To grated cheddar on grilled cheese, dipped in ketchup. To pizza's stringy mozzarella. To cream cheese on Montreal bagels. To cheese fondue. To lots of practice making New York cheesecake. To ricotta cheese pancakes with lemon. To swiss cheese on a reuben. To my first warmed, runny brie. To gorgonzola on rare filet mignon.

Who could have guessed bacteria could be so clever?

Much has been written on the supporting cast of bread and wine - but I appreciate them none the less.

GK Chesterton said, "Poets have been mysteriously silent on the subject of cheese."

The light is blinking and the music is swelling to drown me out...

And to my Mum. For being the first cheese expert in my life. She has loved cheese her whole life as much as her hips have hated it her whole life.

...and to my future cardiologist. I'll bring the baguette.

There's always time to thank food...if you feel the need, click on the culinoscarpy's link in the right sidebar and add your speech there. Thanks to everyone who's written in...
*Oscar quiz site here
* Swiss cheese shot from here.

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