Let me put the cards on the table, once and for all – what really ‘cheeses’ me off is fakeness. Needless shoe polishing, inaccurate praises and synthetic crap is something that I just cannot ingest or digest. And the real cheese on the crust is when the smart Grape thinks that they are not transparent, and others are dumb, deaf and blind hence cant make out whether they are being genuine or first class fake.
The trauma is such that it turns into physical symptoms, fakeness gives me shortness of breath, nausea or headache (all symptoms of anxiety too) – which obviously demands my disappearance from the crime scene. The upside is that it also prevents me from committing another crime and giving the Grape a boom on the face.
I mean does the bunch really think that such multiplied temperatures of exaggeration will melt the other person? Or are they expecting such degrees in return also? As you can guess this gruesome tackiness is already making me boil – hence quickly moving onto the new food series for the month of October. Cheese Boom – which will cover various cheeses available to us, a bit of sweet and a bit of savory, yet simple to prepare, ‘showing off’ the complete versatility that comes under the huge umbrella called ‘Cheese.’ (Come to think of it, showing off, puts me off too – big time)
The first episode begins with the cheeses most commonly known and used in our part of the world – Cheddar and Mozzarella. The former is generally a pale yellow hard cheese comes in rectangular blocks with varying strengths. Mozzarella on the other hand is a semi soft, originally Italian cheese, white and stringy it is often stored in brine until used.
In the following recipe I have used a 10 inch loaf of soft bread, stuffed it with the above two cheeses – given the loaf a dose of high grilling – until soft, gooey and toasted. This can be used as a side, or a quick breakfast for the kids, and even an accompaniment with a warm hearty soup. Say Cheese!