It's been a fractured, trying day. I am trying to maintain calm. I am trying to find my Happy Place. I am trying to take time to be in the moment, listening to the birds, feeling the breeze wafting in the window, being still....
Who am I kidding?! That's not me. Not today. I wish.
I heard a job I'd wanted was filled within 24 hours of me hearing about it.
I went to meet a guy about a writing job, and he didn't show up. We traded a bunch of emails, and he didn't show up. BAD MANNERS.
I sat at Barnes & Noble in Dunwoody for 45 minutes, sipping my tea, trying to read a book. He didn't show.
When I got home, Michael had just gotten home from school. I told him what happened. He offered to punch the guy out. I said you know, his website very carefully has NO phone number or email contact information for him. Hmmmm....
I also explained to Michael we don't punch people out for having bad manners. We try to just let karma handle the idiots.
So on the way home, I must confess, I was near Alon's bakery. It's really more a gourmet food shop. I rationalized stopping there because OK, we did actually need a loaf of bread. A loaf of sourdough bread made this morning.
So while it's being sliced I go wandering around, looking here and there, thinking, I could make ALL this stuff a whole lot cheaper than this. $2 for a slice of cake?!? Get OUT.
Then, the danger zone. Yes, the cheese counter beckoned to me. The cheese called me. Dee, come try us, try us, try us, COME ON YOU KNOW YOU CAN'T RESIST!
So yeah, I had to sample some.
I sampled what looked like brie. I don't much like brie so I figured I was safe.
Here's what Wikipedia said about this cheese - since everything else was in French -
It is a triple cream Brie that is luscious, creamy and faintly sour. It goes well with medjool dates and also champagne. Pairing with red wines is difficult, as any mushroom-like notes or "moldy" taste will bring out the tannins of the wine. Brillat Savarin is also quite salty when ripe, which may disturb the taste of red wine. It does pair well with Pale Ale. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.
As I tasted the tiny sample on the Barbie-sized spoon I thought to myself, This is what cheese tastes like in heaven!!!
I came home and slathered it on the bread and Michael and I ate the Cheese from Heaven and everything was all right, even though I'd been stood up and he had a crummy day, it was OK because...
of this cheese!!