Charlie's Blog #122: To all the cheeses I've known...

To all the cheeses I've known...

5/26/05
In today's installment of The Occasional Blogger (dats-a me), you get to see just how weird I really am. I keep a folder on my computer called "Reference." In said folder I keep all kinds of miscellaneous things. Various random, unrelated pieces of information I want to hang on to, or not forget. Gajillions of unrelated text files in a folder. It works for me. In this folder are such things as:

And now that I've bored you with a list of 20 of them, even being very selective, I must reflect that there are 169 of these files. So assuming you're still with me, lets cut to the chase and list the actual contents of a couple of the more bizarre ones.

Grammar.txt, the important stuff I missed in 6th grade:

Grammar Notes

Adjectives modify nouns; adverbs modify adjectives and verbs.

Adjectives modify nouns: "big car"
Adverbs modify adjectives: "very big car"
Adverbs modify verbs: "run faster"

"its" doesn't have an apostrophe because it's like his or hers
The car is hers, the car is its. Its car exploded. Its tail is wagging.

"it's" has an apostrophe when it's a contraction for "it is"
When it's raining.

Food-Cheese.wri, cheese seems to be hard to describe. Here is the file verbatim:

To all the cheeses I've known...

White Stilton with Lemon - yum!
Stilton, blue veins - strong flavor, yuck!! So bad I threw the rest away.
Havarti - strong smell, still a mild cheese
Feta - really strong smell, yum!
Butterkase - Kind of buttery, waxy, mild
Aged Cheddar - delish!
Coburn - Cheddar with Port wine. Makes it red. - It's good, basically cheddar.
Sharp Provolone - Hard times, take such a mild mannered cheese and turn it into such a bitter old man
Muenster - a mild cheese, kind of like mozzarella
Port Salut - a mild, soft cheese, a little sharper than Muenster
Smoked Gouda - Good, hard to describe. On the mild side. Smoked is good anyway.
Asiago - Man I'm getting tired of dry, bitter Italian cheeses. Sure hope we can't blame the Romans for all these... Does of course remind me of Panera's Asiago cheese bread.
Havarti with Caraway - Havarti and Gouda seem similar in an indescribable way. The caraway reminds me of course of caraway rye bread.
Smoked Cheddar - Oh man! The best cheese ever!
Double Glouster - Very good. Cheddar based.
Jarlsberg - Eh... I guess this is a Swiss kind of cheese.
Lorraine - Also a Swiss cheese, but a pretty mild, light cheese. Pretty good if you're in the right mood.
Forest - A white, soft, French cheese. Smoked. Very good.
Mahon - Spanish. Kind of sharp. Hard to describe, but quite good.
Fontina - Similar to Jarlsberg, but a lot better. A mild Swiss.

I'm not really a fan of swiss cheese.

Somebody tell me something here is a great idea. Anything. Thank you, goodnight.

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