I know some of you are thinking, really, it’s taken her
this long to write a blog about her most favorite food on the planet? I know, I know. I’ve really fallen down on the job, and
for that I apologize. So I’m here
to rectify the situation.
Although, I should just go ahead and rename the blog right now, because
this isn’t a “little“ passion.
It’s a huge one. I love
cheese. A lot. A really, really, really lot.
So cheese.
Delicious, delicious cheese.
I pretty much love all varieties.
There’s nothing better on a Friday night than settling into my big,
comfy couch with a movie, a plate of cheese and a big (big) ‘ol glass of cold
Chardonnay. Ah yes. Definitely the ideal Friday night of
this single gal. A Friday night of
champions.
Lately, my go-to cheeses have been the Dubliner Irish
Cheddar and the Publix Deli Asiago wedge.
I slice myself off a few pieces (okay a lot of pieces), and then I
drizzle with the greatest invention known to the modern-day man – Savannah Bee
Company’s Cheese Honey. Yes, you
heard right. Cheese honey. It is sooo good.
I really do think anything and everything is better with
cheese. Bleu on salad or plain,
yum. Parmesan on pasta, delicioso.
Swiss, american and provolone on a sandwich, the more the merrier. Gorgonzola and brie for special
occasions, divine.
So sums up my love of cheese in its pure form, but what
about artificial cheddar flavoring you ask? Please, I don’t discriminate. Cheese-flavored whatever ranks high in my book as well. Cheese puffs, cheddar pretzels,
florescent orange nacho cheese, and if you recall, Cape Code White Cheddar Cheese Popcorn. My love isn’t
limited to the original form.
But if I had to think long and hard about what form of
cheese I like the best – it would have to be queso. I pretty much could live off of chips and queso. Three square meals a day – breakfast,
lunch and dinner. It wouldn’t
matter to me. Sometimes decisions
on where to eat will revolve around whether or not the place has queso on the
menu – it’s gotten that bad. I
keep a stash of it at home in the refrigerator. Right now I’m into Gordo’s Cheese Dip Mild. It does the job, so on those nights
when I’m just not motivated to cook myself anything substantial, you can bet it
will be a chips and queso kind of night.
