🧀 C H E E S E 🧀
Well, guess who's sick 4 apparently nO rEASon aT aLl?!? 😟😪😫
takin the L on this one *sigh* 😴
sIKE U ThOUHHGHT 😝
Anyhow, yes; uncomfy congestion, sore throat, coughing, and overall lethargy have been the theme of the day (and also the reason for my total lack of productivity for this 24-hour period)
doesn't include memes tho 😎
So, anyhow, I'm gonna put on my "top40" playlist (technically just called my "Ooh" playlist on Spotify, but that sounds siLlY), rub my eyes, and power thru a weekday blog post
on
--
(guess)
(no seriously guess)
📣 🧀 C H EEEEEEEEE S E 🧀 📣
THAT'S RIGHT
GJ YOU!
WOOOOW
--a-ok no I am legit grateful for post suggestion by A Real MVP of mine. I see u brah 👌👌👌👌👌
Ok, so as we all know, cheese is good
cheese is great
CHEESE ALWAYS BELONGS ON PLATE
(and in or on stuff)
All the stuff)
Or almost all of it, anyhow)
#spam
#gratuitous
#extra
#torture
*groans*
--Moving on--
Anyways, yes. Who doesn't like (or tolerate) cheese? Actually, that's a silly question, because there are times that I have not enjoyed this privilege. Back when I used to be allergic to ALL dairy products--
(and let me tell you friends, that was one sad of a time)
(time of a sad?)
(ya know what I'm sick and I'll regret this post anyhow soo)
...I realized how important and tasty and delicious and essential cheese was. To me, at least, as an individual. Although I think a lotta other ppls enjoy it, too. (do you?)
who wouldn't
It's also been around for awhile, though I won't get too much into that. Although seriously, who was the person who first tried it? Or let a bunch of dairy conglomerate, and then say "dude im hungry and this fermented mess is all I got"? imho, a lot of food things in human history were likely inspired (see chocolate, obviously), but also prolly a lot were either (a) accidents ("oh no I burned the milk and sugar meant for tea and it made this sticky tarrish substance aghhh!"), or (b) because someone was hungry (starving soldier happens upon discarded burned substance and says "bro im hungry and whoa this stuff actually tastes sorta good call it dulche de leche?"). Who knows. ✌
Anywho, I like a lot of different cheeses. Makes sense, since I think there's at least 2000 types in the world?
whaaaaaa
i liek goat and sheeps' cheese a lot -- primarily because that's what I could eat for awhile (cow products for some reason made me and my skin go wibbly woo). Soft, chevre, cheddar, mozzarella, gouda, manchego...
a lot of the same ones that cows produce. Except not. Thanks to that, actually, I developed a more refined cheese palate 💪, and enjoy a lot more stuff than I would've thought. Sometimes healthier, too. 😁
An especial sheep favorite of mine is pecorino -- pecorino romano, to be clearer.
Super sharp and salty (how I like things tbh hehe), crumbly, etc. Great for seasoning, too (not for melting though). Sort of like Parmesan, but better. 💝
Also, I grew up being fed buffalo mozzarella, and that's now a perennial weakness of mine. With a splosh of balsamic vinegar and sprinkle of salt, maybe?...
yes to the pLEASE yeah
OH. And one of my All Time Favorites (and a rare treat because it's seasonal): P'tit Basque.
tHIS STUFF IS THE BOMB. DIGGETY. And the price usually proves it. I have found no better cheese for consuming wholesale alongside fresh, hot, crusty sourdough bread or baguette. 💣
...Then yes, there's all the other more normal types I (and prolly lots of others) enjoy, too -- gouda, feta, bocconcini, mozzarella (fresh or shredded or whatever)
cheddar, etc etc etc.
tbh these pics of cheese aren't for anything except my own personal enjoyment
not actually doing anything in the process of the blog
...except distract me
#sorrynotsorry
There are a few types of cheese I do NOT like, to be fair. I've mentioned the abomination that is ricotta and cottage cheese(s) in past blogs, so I will not linger on such --
*shudders*
tEXTURE AUCK
However, I happen to not enjoy Limburger, Brie, Colby Jack, Swiss, or Bleu (or really any type of cheese like the crumbly mouldy one pictured below). Sometimes it's the funk, sometimes the texture, but yeah.
(the other ones still look good tbh)
Regardless, I still loves many, many cheeses *smacks lips appreciatively*, and I hope I haven't ruined your appetite for anything besides cheese
and cheese
or anything besides cheese
or made you too hungry?
bc that's what I've done to myself now dagnabbit
...and with that, this sick (but recovering) little blogger girl will hit 💫post💫 and get moving again. It's been rad, y'all. Enjoy your cheeses (and lives, too).
*yawns contentedly*
wHAT THE
ok that's better
ttyl
😄🍰👍
~hw
takin the L on this one *sigh* 😴
sIKE U ThOUHHGHT 😝
Anyhow, yes; uncomfy congestion, sore throat, coughing, and overall lethargy have been the theme of the day (and also the reason for my total lack of productivity for this 24-hour period)
doesn't include memes tho 😎
So, anyhow, I'm gonna put on my "top40" playlist (technically just called my "Ooh" playlist on Spotify, but that sounds siLlY), rub my eyes, and power thru a weekday blog post
on
--
(guess)
(no seriously guess)
📣 🧀 C H EEEEEEEEE S E 🧀 📣
THAT'S RIGHT
GJ YOU!
WOOOOW
--a-ok no I am legit grateful for post suggestion by A Real MVP of mine. I see u brah 👌👌👌👌👌
Ok, so as we all know, cheese is good
cheese is great
CHEESE ALWAYS BELONGS ON PLATE
(and in or on stuff)
All the stuff)
Or almost all of it, anyhow)
#spam
#gratuitous
#extra
#torture
*groans*
--Moving on--
Anyways, yes. Who doesn't like (or tolerate) cheese? Actually, that's a silly question, because there are times that I have not enjoyed this privilege. Back when I used to be allergic to ALL dairy products--
(and let me tell you friends, that was one sad of a time)
(time of a sad?)
(ya know what I'm sick and I'll regret this post anyhow soo)
...I realized how important and tasty and delicious and essential cheese was. To me, at least, as an individual. Although I think a lotta other ppls enjoy it, too. (do you?)
who wouldn't
It's also been around for awhile, though I won't get too much into that. Although seriously, who was the person who first tried it? Or let a bunch of dairy conglomerate, and then say "dude im hungry and this fermented mess is all I got"? imho, a lot of food things in human history were likely inspired (see chocolate, obviously), but also prolly a lot were either (a) accidents ("oh no I burned the milk and sugar meant for tea and it made this sticky tarrish substance aghhh!"), or (b) because someone was hungry (starving soldier happens upon discarded burned substance and says "bro im hungry and whoa this stuff actually tastes sorta good call it dulche de leche?"). Who knows. ✌
Anywho, I like a lot of different cheeses. Makes sense, since I think there's at least 2000 types in the world?
whaaaaaa
i liek goat and sheeps' cheese a lot -- primarily because that's what I could eat for awhile (cow products for some reason made me and my skin go wibbly woo). Soft, chevre, cheddar, mozzarella, gouda, manchego...
a lot of the same ones that cows produce. Except not. Thanks to that, actually, I developed a more refined cheese palate 💪, and enjoy a lot more stuff than I would've thought. Sometimes healthier, too. 😁
An especial sheep favorite of mine is pecorino -- pecorino romano, to be clearer.
Super sharp and salty (how I like things tbh hehe), crumbly, etc. Great for seasoning, too (not for melting though). Sort of like Parmesan, but better. 💝
Also, I grew up being fed buffalo mozzarella, and that's now a perennial weakness of mine. With a splosh of balsamic vinegar and sprinkle of salt, maybe?...
yes to the pLEASE yeah
OH. And one of my All Time Favorites (and a rare treat because it's seasonal): P'tit Basque.
tHIS STUFF IS THE BOMB. DIGGETY. And the price usually proves it. I have found no better cheese for consuming wholesale alongside fresh, hot, crusty sourdough bread or baguette. 💣
...Then yes, there's all the other more normal types I (and prolly lots of others) enjoy, too -- gouda, feta, bocconcini, mozzarella (fresh or shredded or whatever)
cheddar, etc etc etc.
tbh these pics of cheese aren't for anything except my own personal enjoyment
not actually doing anything in the process of the blog
...except distract me
#sorrynotsorry
There are a few types of cheese I do NOT like, to be fair. I've mentioned the abomination that is ricotta and cottage cheese(s) in past blogs, so I will not linger on such --
*shudders*
tEXTURE AUCK
However, I happen to not enjoy Limburger, Brie, Colby Jack, Swiss, or Bleu (or really any type of cheese like the crumbly mouldy one pictured below). Sometimes it's the funk, sometimes the texture, but yeah.
(the other ones still look good tbh)
Regardless, I still loves many, many cheeses *smacks lips appreciatively*, and I hope I haven't ruined your appetite for anything besides cheese
and cheese
or anything besides cheese
or made you too hungry?
bc that's what I've done to myself now dagnabbit
...and with that, this sick (but recovering) little blogger girl will hit 💫post💫 and get moving again. It's been rad, y'all. Enjoy your cheeses (and lives, too).
*yawns contentedly*
wHAT THE
ok that's better
ttyl
😄🍰👍
~hw
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