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Eating while road tripping. Calling all cheeseheads.

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While currently gavotting about the byways and ratholing in motels, I've experienced a bit of strangeness in my daily roadkill cuisine. Today's episode involved stopping into this Californica supermarket deli and choosing a piece of cheese to chaw. I looked over the assortment of artisan varieties (this is California, so the cheeses are "artisan"), and picked one up. The clerk cheese specialist (head cheese) said that I had selected a good one, with a nutty undertoned palate and a smooth finish. I said that a smooth finish wasn't likely because I tend to swallow when half chewed.

I swear that I cannot get a grip on the times that I am living in. We are now talking about cheese like we now talk about wine. There used to be only 2 kinds of wine, red and white. Then some fool had to go and mix them, calling it rose'. It all rolled downhill from there. And I've recently heard some beer drinkers training to be beer snobs. The horror ...

Its madness, and I'm guessing before long we'll be waxing eloquently about McD's quarter-pounders, starting off with something about their strong aromatic bouquet. Which reminds me, I'm headed back home to take my dog for some long walks. Aromatic bouquets are her specialty, with a strong finish.








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