Kat: Unedited

Kittens, I’ve read more than my fair share of blog posts lately detailing the horror that is Writer’s Block.

I mean, I totally get it.  I had the good old WB for the entire month of December.  It was so cool.

But sometimes, it’s not that I don’t have anything to write, it’s that I have no idea as to what snapshot of my life could possibly be interesting enough to be broadcast to friends, readers and the odd-stranger.

Marcus is more than familiar with this situation as it usually entails me camping at the kitchen table with a glass (or two!) of red wine, while he de-camps to the basement with…more wine.

And when that mood strikes, I find myself at a point I like to think of as Kat: Unedited.

So just call this a confession…or something.

I know that I’ve been cooking up a storm for the past two weeks.  Tonight was freezer-purge night, and so last night before we tucked in for the evening, I grabbed a bag of stuffed pepper mix out and tossed it in the fridge to defrost.

Genius.

For the record, if you want an easy weeknight dinner, freeze your leftover stuffed pepper mix when you’re making them the first time around and re-incarnate at a later date.

To give them a bit of a kick, I mixed together some chili spices and stirred them into the mixture before stuffing the peppers.

Inspiration?  Yes.

But still not the point of my story (though it may be one of its own another time).

The point of my story is this: I’m in it for the cheese.

Don’t get me wrong, the stuffed peppers were delish, but there is no greater joy than eating the melt-y, crunchy cheese that makes its way to the bottom of the pan.

Depraved?  Totally.

I mean, it’s not on the same level as the fact that 80% of the time, I only eat the frosting off of a cupcake or slice of cake, without actually touching the cake itself.

But it’s pretty close.

I am informed that there are some cheeses that you’re actually meant to do this sort of thing to.  I think we can all agree it would be best if I didn’t go there.

Because I might never return.

Cheese fiends, show yourselves.  What’s your vice?  Cheddar?  Goat?  Bleu?  Are you all about the baking?  On crackers?  In curds?

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26 responses to “Kat: Unedited

  1. Oh you are a girl after my own heart! Between bread and cheese, I die!
    Havarti, feta, colby Jack, garlic dill Cougar cheese, pepper jack (recent development) – YUM. Oh and I’m not proud, I chop it off the brick and devour it whole.

  2. Goat cheese – in salads or on crostini, topped with chopped pistachios, rosemary, and a drizzle of honey. And brie – pretty much in any form.

  3. You are speaking my love language, now. My current favorites are Parmigiana Reggiano and Jarlesberg. I love feta on just about anything. Dilled Havarti in a grilled cheese = bliss. I’ve recently made a habit of making a small cheese board (with dark chocolate,) to go with a glass of wine. I have made the parmesan crisps that are supposed to garnish salads. I ate every last one before anyone knew they existed. Don’t go there. 😉

  4. This made me think of melted crunchy cheese that oozed over the edges of Cheeseburgers at the Shady Glen Restaurant in Vernon, Connecticut. Check out this blog for some pictures that will make you drool.

    http://www.ctmuseumquest.com/?page_id=5350

  5. I’ve never been one who likes that burnt on cheese. My cheese of choice is brie. Yum.
    I’m also a fan of feta.

  6. All! All cheeses!! I LOVE THEM ALL!!! Ahh, my inner love for dairy is shown.

  7. Enjoy the cheese! I think brie would have to be my favorite!
    Much love,
    B

  8. As an independent cheese expert, I can say that I eat cheese any way it comes. I don’t particularly love the stinky cheese, but I will eat brie and goat cheese on anything.

  9. Mozzarella and cheddar! Melted. 😀

  10. I went vegan a while back and was fine w/o cheese (after a tough few days)…now i’m all about daiya and goat! Loooooove goat-if I see it on a menu, I want whatever it’s on!
    I agree with the crusty cheese on the pan though-totallly with ya!

  11. Thanks again for the idea for sharing more tips from the 100 things book!! I’m doing a Thursday series now 🙂

    Sadly-I am lactose intolerant (with the exception of high quality dairy because of its bacteria). So, I have to settle for fake/non-dairy cheeses.
    When I could eat cheese, it was all about the cheddar. Sharp cheddar.

  12. believe it or not, this Cheese State gal does not care for cheese, save for a good piece of cheddar on a burger or the occasional dollop of good chevre!

    Bread and Chocolate’s Fabulous Fudge Bar however… gimmegimmegimme!

    xoox

    kHm

  13. I eat the film cake makes in a pan- I am silly, too!

  14. I have a Brie that, at room temperature, is almost soft enough to drink. I have seen sophisticated guests scrape their knife over the rind to get the last bits. Wait a minute, now you’ve given me a post idea!

  15. FYI – the rind on Brie is edible. Many people don’t know that. Only eating the soft center of brie is like cutting the crust off of bread and only eating the middle. You might be missing out.

    http://canadacheeseman.wordpress.com/

  16. Bleu, bleu, bleu!! All the way! =) And okay, brie is also fantastic (and yes, the rind is one of my favorite parts). And a block of parmesan or fontina I could never say ‘no’ to. What can I say–cheese is the best.

  17. A girl after my own heart. I do adore cheese of almost all kinds, slice, chunk, string, melty, cream, cottage. Though I can do without bleu usually and some of the “fancy” moldy cheeses the classy enjoy.

  18. I think I’m obsessed with cheese. Cheese + bread together was the most genius idea… and a toasty piece of Italian bread with a fresh slice of mozzarella (pronounced the correct way, of course) is to-die-for.

  19. Ohhh cheese. I’d say ricotta is my favorite! 🙂

  20. Okay, I love cheese. There should be a new word for love. I cheese cheese, man.

    So one day, Scott sees this Anthony Bourdain special where he calls this cheese pasta dish an orgasm on a plate.

    Scott sets forth. And makes…a parmesan bowl.

    I don’t recall the noodles because…

    dude, a bowl made out of fricking fried parmesan.

  21. Pingback: To die for. | Tenaciously Yours,

  22. You’re right- there is NOTHING better than melted cheese!

  23. I love love love cheese. Any form any kind (for the most part) stinky or mild I just can’t get enough. There is a reason I spent 4 years in Wisconsin. Fresh cheese curds are the best! Every time I go to Madison I stop at the cheese shop by the orange moose in Black River Falls, WI and come home with lots and lots of cheese (and some spotted cow).

  24. Pingback: Noted. | Tenaciously Yours,

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