Misc. NM babbling

Is the weather wacky where you are? Last year, it was cold, cold here. And we had snow like I've never seen here before. This year, even Dubya would have to admit it's warm. Many trees kept their (green) leaves until into December.

I even have a couple of small chokecherry trees out front that have green leaves. It's good for setting out a bottle of wine, though, and allowing it to chill down a bit.

Last night my favorite wife and I went to a Xmas party that I look forward to every year. I even turned down a last-minute plea to replace the pianist at Chez Axel (sometimes, there are more important things). The hostess always has an unbelievable spread of food, but what I really come for are the cheeses--blues, bries, cheddars, goat cheeses, etc.

It's kind of amusing. The cheeses look so nice that nobody will cut the first slice. Then I show up. A guy next to me said, "Thanks for doing that. Now I can have some, too." Kinda like the phenomenon of guests not using the pretty handtowels put out for guests--so they won't get them dirty.

I have so many parties and other functions this month, I've listed them on Memotome so I won't forget.

How's your partying schedule?

Have you mastered the French art of cheese cutting? Not my usual blagues crudites, but rather slicing the cheese each time in such a way that the shape of the cheese doesn't change, it just gets proportionately smaller. As the tray goes around the table, the cheeses just shrink. I don't know how they do it, but it's something to admire.

[James Roscoe]

Did someone say cheese?

A lawyer friend emailed me this photo that makes our cheese plates look nicer, Stuart. I'd also been impressed with how good the cheese trays look in Paris.

[Jenise]

It's 27 F out right now which is typically cold, we've had a very sunny and mild Nov-Dec/so far (hence the flooding in Southern Washington), and there are reports of lawns being mowed in Spokane (Eastern Washington).

Our party schedule is the thickest it's ever been--something going on almost every night, but alas we're missing most of it as hubby's under the weather.

Sorry to hear that, Jenise. Cold enough in my office to see my breath. This is supposed to be California...

It's 27 F out right now which is typically cold, we've had a very sunny and mild Nov-Dec/so far (hence the flooding in Southern Washington), and there are reports of lawns being mowed in Spokane (Eastern Washington).

Our party schedule is the thickest it's ever been--something going on almost every night, but alas we're missing most of it as hubby's under the weather.

I was wondering if you had been caught in any the flooding, etc.

It's tough being a jet setter, isn't it? And at my age, leaving parties early is looking better and better.

Have you mastered the French art of cheese cutting? Not my usual blagues crudites, but rather slicing the cheese each time in such a way that the shape of the cheese doesn't change, it just gets proportionately smaller. As the tray goes around the table, the cheeses just shrink. I don't know how they do it, but it's something to admire.

At home I more or less try to do that, but at buffet parties, it's every man for himself.

Cold enough in my office to see my breath...

A bit of mouthwash should remedy that Stuart.

I recommend Listerine. It's got 27% alcohol and it's cheaper than Ripple. Mmm, mmm.

James,

YE GODS!!! You'd actually have that big a mass of Pont L'Eveque in one place, with guests who you LIKE? That cheese is a magnitude worse than Epoisses, in the stinkiness department. Pont L'Eveque most definitely doesn't meet EPA federal emissions standards in the USA.

You serve Pont L'Eveque and you complain about minor cataclysms such as the weather? So the mass extinction of all organisms with olfactory capability within a mile radius doesn't count?

I love stinky cheeses. I adore Epoisses and Citreaux. But I confess to meeting my match with a particularly ripe Pont L'Eveque I had at a Michelin 3-star restaurant in France. That cheese was at the very limit, or maybe beyond it.

I keep Pont L'Eveque at a respectful distance. At least, until, after proper diplomatic negotiations, it's established that there are no mutual hostilities.

-Paul W.

[James Roscoe]

James,

YE GODS!!! You'd actually have that big a mass of Pont L'Eveque in one place, with guests who you LIKE? That cheese is a magnitude worse than Epoisses, in the stinkiness department. Pont L'Eveque most definitely doesn't meet EPA federal emissions standards in the USA.

You serve Pont L'Eveque and you complain about minor cataclysms such as the weather? So the mass extinction of all organisms with olfactory capability within a mile radius doesn't count?

I love stinky cheeses. I adore Epoisses and Citreaux. But I confess to meeting my match with a particularly ripe Pont L'Eveque I had at a Michelin 3-star restaurant in France. That cheese was at the very limit, or maybe beyond it.

I keep Pont L'Eveque at a respectful distance. At least, until, after proper diplomatic negotiations, it's established that there are no mutual hostilities.

-Paul W.

You should taste the cheeses we get at our wine group dinners. It's all thanks to a CIA graduate married to French woman importing rare French cheeses. We had some Epoisses this past Sunday (2nd) which was AWESOME!

Yesterday was 85. Supposed to be in the 80's again today. Just doesn't feel like Christmas yet. Even though the lights, tree and in-house decorations are up.

Guess I'll grill something today though.

Richard

[Jenise]

James said:

You should taste the cheeses we get at our wine group dinners. It's all thanks to a CIA graduate married to French woman importing rare French cheeses. We had some Epoisses this past Sunday (2nd) which was AWESOME!

You know what, my foodie reflex interpretted CIA as Culinary Institute of the Arts. Then I remembered that you live in DC....

[James Roscoe]

James said:

You should taste the cheeses we get at our wine group dinners. It's all thanks to a CIA graduate married to French woman importing rare French cheeses. We had some Epoisses this past Sunday (2nd) which was AWESOME!

You know what, my foodie reflex interpretted CIA as Culinary Institute of the Arts. Then I remembered that you live in DC....

Go with your instincts. I would have spelled it out if it was the "other" place.