The feel-good post of the month
Oct. 7th, 2003 08:29 amMy arm/wrist is much better. Instead of everything hurting me, it seems to be mostly just cheese wrapping (not cutting/pricing/sealing etc.) and, unfortunately, typing. But it's getting there. I still wont be around LJ much for awhile because I’m way behind on writing deadlines I had to put off in September. Plus, the worker-coop conference I help organize is right around the corner so I’m a little crazed working on it and I’ll be out of town for the conference right after my birthday.
But I miss my electronic friends. Awwwww.
But I miss my electronic friends. Awwwww.
We miss you too... you big butthead.
Date: 2003-10-07 09:48 am (UTC)you can't be selfish with your healing. i don't care how ambidextrous you say you are, that right hand belongs to womankind. officially. i just registered it.
Re: We miss you too... you big butthead.
Date: 2003-10-07 06:25 pm (UTC)no subject
Date: 2003-10-07 09:52 am (UTC)That cheese can be wiley.
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Date: 2003-10-07 11:56 am (UTC)You should get one of those computer doo-hickeys that you speak into and it types up the words for you. Of course, I have no idea how much they cost.
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Date: 2003-10-08 08:40 pm (UTC)i'm going to a cheese (and, er, bongs) party on friday. among other things, i love goat cheeses; my most recent favorites have been goat gouda and spanish drunken goat. i also like tangy swiss cheeses, like appenzeller, that leave your tongue a little bit tingly. this party is not for cheese pussies. got any good suggestions, offhand? :)
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Date: 2003-10-10 05:15 pm (UTC)The Pecorino Ginepro is really good right now. Aged Italian sheep cheese washed with balsamic vinegar and herbs. Yum.
The Saenkanter Gouda I find to be particularly good for stoners. Actually, Gjetost is perfect for a cheese and bongs party.
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Date: 2003-10-23 08:32 pm (UTC)no subject
Date: 2003-10-07 03:31 pm (UTC)I am glad your arm is feeling better, now of course your entire body is under stress, right? Take care of it, sir. And when you are less stressed---> beer!
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Date: 2003-10-07 06:30 pm (UTC)and beer relaxes me now that I'm not puking.
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Date: 2003-10-08 02:49 pm (UTC)and uh, rupert holmes did that godawful pina colada song. may i be pummeled with many pounds of parmegiana reggiano.
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Date: 2003-10-09 06:51 pm (UTC)On another note, I have a demo of Montegnolo coming up next week. Any hints or serving suggestions? Our cheese specialist recommended grapes, and fig or apricot jam, but I was curious what you'd suggest.
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Date: 2003-10-10 05:17 pm (UTC)1. I am making them
2. they're sung, not spoken.
"If you like ricotta salata / getting caught in the rain ..."
As for the Montagnolo, I'm a cheese sampling purist myself, but those are good choices. a dark honey might be nice too. Quince paste also, but them you'll make people think the cheese is Spanish. yum.
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Date: 2003-10-12 02:59 pm (UTC)1. I am making them
2. they're sung, not spoken.
Do you need both conditions to be fulfilled in order to be happy, or just one? What I'm asking is, if I'd walked up to your counter and broken into a rendition of "Johnny B. Gouda" or "Catch Me (Emmenthaler)," would you still have applied the Stern Voice of Correction and Shaming?
Thanks for the sampling suggestions. I will be encouraging people to try the Montagnolo solo (ooh, that rhymed), but our helpless customers so often need their hands held when making the leap from tasting to serving. I like the idea of honey with cheese - very daring for these parts.
I want to know why a German cheese has an Italian-sounding name.
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Date: 2003-10-12 03:40 pm (UTC)I think you might be able to get away with it. It's kind of on a case by case basis. Sung by a cheese professional would qualify as ok, i think.
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Date: 2003-10-07 05:16 pm (UTC)no subject
Date: 2003-10-07 06:36 pm (UTC)no subject
Date: 2003-10-07 09:51 pm (UTC)i hate to ask
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Date: 2003-10-09 09:50 pm (UTC)the important thing is that i am commenting, right?
i miss your goofy calls to my work where you tell me you have the cheese i need. sure, it only happened twice, but it was memorable. even if only for the fact that i mistook you for a phone wanker both times and couldn't quite figure out your kink with cheese. what do you mean that you have my creamy cheese?
anyhow, i have been drinking again and must now post pictures of my photocopied ass on usenet. i hope that you are having a lovely evening, as well.
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Date: 2003-10-09 11:04 pm (UTC)Your cheese is probably never coming back. see the cheese post below. The distributors are scared. I'm always paranoid when I call you or GV people on legitimate business that people think I'm a wanker call. and I'm sure that fuels the suspicion even more.
do you have a web address for your ass?
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Date: 2003-10-10 11:37 am (UTC)if ever you want to see my junk in person, we can work out a private showing. or, just catch me at the beer bust on sundays.
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Date: 2003-10-12 03:38 pm (UTC)no subject
Date: 2003-10-10 08:24 am (UTC)no subject
Date: 2003-10-10 05:29 pm (UTC)But if you mean parmesan-like, hard, aged cheese (which in the US still gets called and marketed as "parmesan") yes, there are some. The difficulty is that the only place you really see a difference between animal and non-animal rennet is in aged cheeses. Especially as the non-animal rennet was being developed it just didn't work when aging cheese well over a year. That's not really true anymore but these feeling persist. no one wants to lose warehouses full of cheese after you've paid to age them for 18 months or whatever.
Since I have no idea what is available in Ireland i'd suggest a web search. I know I have bought "parmesan"-type cheese that was packaged in the UK labeled vegetarian. "Twineham Grange" was the company name I think.
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Date: 2003-10-11 05:02 am (UTC)no subject
Date: 2003-10-11 09:57 am (UTC)no subject
Date: 2003-10-10 05:48 pm (UTC)Did you ever get that zine, btw?
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Date: 2003-10-11 05:05 am (UTC)no subject
Date: 2003-10-11 09:55 am (UTC)I don't think I've heard of giro's. I do remember hearing rumors of a similar space in Belfast but I thought it had a more militant anarchist name. ;)