TRIGGER WARNING: The following people might want to avoid this particular post: those with delicate constitutions, the humor-impaired, vegans who didn’t reading the title. You might find this a tad offensive. Actually, anyone with any sense of taste whatsoever might want to give it a pass. It’s that bad. If you choose to consume my unfiltered thoughts, don’t say I didn’t warn you.Continue reading The Cannibal Diet
What have I been up to, you ask?
Oh, not much.
For the past week I have been making bizarre requests from friends, neighbors (one of whom questioned why I needed an ax and should she be worried, the other who handed me one with no questions) and completely perplexed, but nice strangers.
I’ve traveled for supplies, stumps, wings and more, keeping safe-distance practices during our unusual interactions, all in pursuit of a life beyond the ordinary.
It always starts with a small idea…and then it steamrolls into a massive production. GISH keeps me hopping for days on end until, suddenly, it’s all over and all that is left are the memories.
And the photos.
Let me share them with you now. (Brace yourselves, if you’ve never experienced unbridled GISH, perhaps you’d best be near the fainting couch or have your salts handy?)
Here we go….Continue reading Mission GISH-Possible
If you give your kid a book of cookies, which one will he pick?
The hardest recipe? Not necessarily.
But he might pick an unexpected one.Continue reading Double-Ginger? Oh Snap!
This one is for family. If you’ve never known loss, you might not understand. If you have, I am so very sorry. And this one is also for you.Continue reading Being Fatherless on Father’s Day
This has to be the most click-baity (not to mention misleading) title ever.
If you were looking for pictures of yours truly in a bikini throwing down with other middle-aged women in a pay-per-view mud rink, brace yourself for disappointment.*
I celebrated a tipping point in my annual acknowledgement of inevitable mortality this week–for those of you who don’t speak thesaurus, I had a birthday–and, as a result, I have decided to adopt an eccentricity commensurate with my age. I shall forthwith be known as The Tea Lady.*
As a follow-up to my last post, I am happy to report my somewhat victorious hunt for a replacement to my Teavana / Earl Grey addiction. While I cannot claim to find the exact same tea elsewhere, I’ve found a tea I like. And I’m here to bore you to death with the details. You’ve been warned.
I made a point of ordering some teas to try to find the good twin to my long-lost love (formerly produced by the evil bastards at Teavana may they rot in a mildewy, milk-tea hell).
This is what I’ve discovered–not all tea companies approach sales the same way.
I went to three online tea purveyors:
If I graded the companies on their packaging and delivery—the winners would be in this order:
First Place Packaging:
Adagio (HQ – New Jersey, US) – which sent a nicely crammed box filled with the $2.00– 0.8 oz loose-leaf sample of Earl Grey Moonlight which I asked for–along with several unsolicited samples and blandishments to purchase more. The fact that I ordered the week before my birthday might explain the ‘Birthday’ tea which I’ve yet to try and the ‘Pisces-Zodiac’ tea tin included gratis. I tried the latter. It smelled heavenly, but tasted bitter. I went on line to discover this tea has ‘lavender’ in it—which is a flower that makes me sneeze violently—so perhaps it was a subliminal allergic response as much as taste. For many reasons, this is not the tea for me. It will make a lovely sachet for my underwear drawer though.
Warning: print out your receipt–when I looked later in my emails, the details of the purchase were not included in the confirmation.
I was given a choice of one free sample; I picked the Earl Grey Bravo. If they hadn’t sent it, things might have turned out very differently. **
Second Place Packaging
The Art of Tea (HQ – Beverly Hills, CA) took almost a week to arrive. Going back, I re-reading their disclaimer on the invoice: “Art of Tea’s hand-crafted artisan teas take about 3-5 business days to create before they’re ready to ship.”
They sent their sample of loose-leaf Earl Grey Creme in a tin (5-7 servings for $5.00, plus shipping $5.97) along with two individual tea bag samples—one of the exact same tea, except bagged in an ‘eco pyramid’ filter, and one serving called Tali’s Masala Chai. It is hard to compare pricing, but the fact that the tea was boxed due to the metal container meant the shipping price was actually more expensive than the cost of the product itself. Although it is preferred to keep tea in a tin to preserve the contents, I don’t think it would hurt to send samples at a cheaper rate.
Third Place Packing
TeaLyra (HQ in New York and Canada) Was the fastest tea–I ordered from Amazon.com on March 5 and it arrived March 7. Self-described as the ‘Galaxy of Teas,’ the sample came wrapped in bulk packaging with a slapped-on label to identify the contents and a giant 25% off coupon good through July 30, 2018 for use by anyone.
GO AHEAD, here’s the code if you want to try: “Get-25-USA4”.
TeaLyra sent the biggest sample for the price ($14.99 for 3.5 ounces–which doesn’t sound like a lot but, man, the bag was huge next to the other samples.) There was some confusion though.
On the Amazon website the tea is called ‘Cream Earl Grey – Citrusy with Vannilla (sic) flavor’ but, if you go to the actual TeaLyra.com website, the name is Cream Earl Grey Moonlight. I wondered if Amazon was selling a knock-off, so I contacted TeaLyra. They explained that Amazon wouldn’t allow the full title for the tea so they omitted the word ‘Moonlight.’
Scooby Doo mystery solved, it was time for the battle to commence.
I set up my test kitchen.
I didn’t have three identical cups, and I really wanted to show off my teapot/cup combination. (Proving my tea-geek chic.) Otherwise, I tried to be scientific about it.
I did my best to put the same quantities of tea, sugar and cream into each glass. I’m a sweet, hot tea girl, so three level teaspoons of Demerara sugar and ½ a teaspoon of half-and-half went in.
After a three-minute steep, sugar, then cream, it was time to taste-test.
I sipped from left to right and it was a bit like the three bears, except that none of the three was ‘just right’ in terms of matching my memory of the Teavana profile.
How The Competition Measured Up…After a Slight Hiccup
Art of Tea – had strong floral notes wafting from the tin. It was self-described as ‘full body, citrus, silky’ and I would agree with the full and the silky part. I could not taste anything but vanilla in this particular tea.
In fact, the vanilla was so overpowering that I had to stop and look up “How To Cleanse Your Palate” and found this delightful site:
I did not have the recommended plain crackers but I decided white bread is pretty close and I sucked on pinches between sips in order to ‘zero’ my taste buds.
I also learned I had been drinking my tea all wrong.
The key to tea tasting is the etiquette-aghast SLURP method. To quote the Cup of Life doyenne: “While that may seem impolite, slurping is necessary to experience the full flavour of the tea on all parts of your palette.”
I slurped my way through the three choices. I made some observations which I will share with you:
Art of Tea
Earl Grey Crème Ingredients: organic black teas, organic cornflower, natural flavors, bergamot oil.
Even after a palate cleanse and a slurp-tasting, I still couldn’t get past the vanilla in the Art of Tea – Earl Grey Creme. That said, the tea was the smoothest cup I tried. You could barely taste the bergamot and it had none of the bitterness usually associated with strong black teas. Slurping lowered the initial strength of the vanilla flavor but it hit the back of the throat after swallowing and filled the nose with the perfume.***
Conclusion: too sweet and flowery for my tastes but probably a really fine dessert tea for a vanilla lover.
Up next, the musically bold companion tea.
Earl Grey Bravo Ingredients: black tea, orange peels, natural earl grey flavor.
Opening the bag, your nose gets a much more complex series of notes: bergamot, vanilla and what smells like a hot summer in Valencia Spain in the form of dried orange peels. I had my doubts initially; I tend to avoid orange flavoring as it can dominate. I am happy to admit, I was wrong.
This cup had the most pleasing color as a brewed tea, but then, it was in the cup with the widest diameter and that may have affected the light hitting it. It was also the tea that had the sweetest taste. I swear, I put the same amount of sugar in each cup, but, again, the dimensions of this cup may have played havoc with the scientific method.
One odd thing I noticed was the description of the tea’s label. The company did not describe the contents as ‘Bergamot Oil’ as did the competitors. Made me wonder what exactly they considered ‘natural earl grey’ to taste like?
Last, but not least, came the economically priced Amazon brew:
Earl Grey Crème ‘Moonlight’ Ingredients: organic black loose-leaf tea, cornflower, oil of bergamot, natural flavors.
TeaLyra had the lightest scent in dry form. There were hints of vanilla and bergamot. The odor reminded me of pressed flowers—a light, but ghostly, lingering scent.
The tea was also the most neutral flavor of the three. No one scent overpowered the other either in dry or brewed form. Admittedly, I drank this tea third of each round and it is entirely possible the first two samples killed any nuance detection. The flavor was not as ‘bright’ as the other teas. Overall, it was a more down-to-earth cup.
TeaLyra’s sample reminded me of a good English breakfast tea more than an Earl Grey Crème—with or without moonlight. It was a mellow, medium strength cup at 3 minutes. I think a longer steep might bring out the ‘hairy knuckles’ in the flavor. And of the three teas, it came closest in a visual comparison to the admittedly powdery dregs I have left of the original Teavana brand Earl Grey Crème sample. See for yourself:
A BRIEF TEA RE-CAP
ART OF TEA
PROS: Quality and luxury hand-crafted teas. Smooth, round and silky brew.
CONS: Expensive. Excessive Vanilla may be to mask bitterness of higher prices and slower products.
PROS: If you want a quick delivery that will make you feel pampered at a mid-ranged price, I recommend Adagio.
CONS: Demerits for the overly complicated discounts offered. The company promises future discounts after purchase but it requires you share a $5.00 gift certificate on social media.
Adagio also emailed to tell me of their ‘points’ system encouraging you to buy a lot of tea to earn any more freebies:
Your purchase has earned you 4 points in our “frequent cups” program. With 100 points or more, you’ll be saving $10+ on future orders.
Like most drugs, the first sample is free. The rest is going to cost you.
PROS: A likeable, affordable breakfast tea without an overly strong Bergamot or vanilla presence. If you like to be able to taste your tea, this is the companion for you. Plus, you know you aren’t paying higher prices for marketing or for frou-frou bells and whistles.
CONS: Weaker kissing-cousin to Teavana’s Earl Grey Crème. If you want to try a smaller sample, go directly to TeaLyra.com, Amazon only offers the larger 3.5 ounce packaging.
In the end, I am surprised to say I preferred Adagio’s Earl Grey Bravo best. It wasn’t the closest match to my beloved Teavana, I suspect the TeaLyra would make a fair substitute if it had a hint more vanilla in it…
With this in mind, I dump the overpowering vanilla of Art of Tea into the TeaLyra batch and discover I like the resultant concoction very much.
Whether anyone else would agree is for them to decide. Perhaps there is something of the Dr. Frankenstein in all of us—we can only love the monster we’ve created?
Memory is a funny thing. It is a place in which the pleasures of something increase exponentially for each day lost to the sands of time.
I had my heart set on finding my beloved Teavana twin only to end up falling for the fast and bold Adagio Bravo instead.
It has taken me over half-a-century, but I can finally say I’ve found my inner, fickle-hearted, fancy-free, femme fatale. And it didn’t take me fifty shades of Earl Grey to find her.
Asterisk Bedazzled Footnotes:
*Note to self: get appropriately massive, flowery hat….or adopt a faux British accent.
**Insert appropriate “duh duh DUH!” sound effect for dramatic emphasis…or just mumble it to yourself.
***There were no instructions on how to clear a nose palate—and no, I did not stick bread up there to see if that would work
You’ve read this fricken far bonus:
There was supposed to be a fourth ‘Cream Earl Grey’ sample from Beantown Tea & Spices. Despite the name, the company must be shipping its product by a slow-boat from China. I ordered it March 5th–the same day as the TeaLyra product.
At last check, delivery is expected March 13th.
Addendum: Beantown sample arrived Sunday, March 12, and was delicious. I would have tested it against the other three for a truly detailed comparison, but I have used up all my tea sachets and have to order more. Sigh.
Wanted: A naughty cup of tea with a bergamot bite.
I’m on my knees.
I’m begging for relief.
Aching for that particular and distinct pleasure that only a true acolyte of the libatious arts can attain. But alas…
My cup is empty.
I am truly lost without my Earl Grey Crème.
The week I learned that Teavana was going to close its doors, I went straight to the mall, plunked down a piece of plastic and ordered an obscene amount of tea–something near 7 pounds–because that was the minimum I could order to get 30% off the total price. I did not even look at the receipt when I signed it. No price was too high a cost to pay.*
You think 7 pounds doesn’t sound like a lot? Imagine the backpack sized tea parcels they gave me–I’m sure I looked like a tea mule smuggling fine grade, uncut pure leaf addiction–I’d show you…but I drank it all.
In less than a year, my precious was gone.
I swore I wouldn’t buy any more tea until I have drunk some of the thousands of other teas in the many, many containers I already possess.
You think I’m kidding?
I’ve stuck by my resolution not to succumb to temptation. Not to bend. Not to splay myself prostrate crying
“Why have the tea gods abandoned me? WHY?”
I’ve been sucking down Twinnings Chai to sublimate my desires. I sugar it. I even use the latte foamer that makes me feel like a pampered princess…until I have to clean it.
IT’S ONLY DAY THREE!
I am now hunting for a replacement.
How hard can it be to find a fragrant facsimile?
A delicious doppleganger?
A tantalizing taste bud teaser to pleasure the palate? A tea that will make me whimper when it’s gone bottom’s up!**
I’m putting out an ad to the area tea purveyors:
“I’m a sweet young thing looking for the bad boy I’ve been missing…oh where, oh where is my Earl Grey Crème?
Fortunately, the internet is ready to cater to most discerning clientele.
Clickety, click, ka-ching!
Hurry to me, my darling. I’m waiting for you!
Asterisk Bedazzled Footnote:
*I lied. I did look at the receipt. The total was shocking, and this was after the discount. And, though I did not faint, it was only because I was afraid I would drop my complimentary cup of tea in the process.
**I want a tea that will own me, make me say “Thank you! May I have another!”
***This post may be a sign that I need an intervention…or a really dominant cup of tea.
February is the grayest month of the year and I can prove it; even my cooking is suffering a major depressive disorder.
I love to throw things into a pot and see what happens. Sometimes I end up with a miraculous, delicious invention that could hold it’s own in a modest kitchen stadium.
And then, there are those unfortunate choices we live to regret.*
Dinner started out as basic boiled root vegetables. I had carrots, potatoes, onions, a red cabbage. I figured, “Ah heck, who cares if everything is vaguely pink?”
…then I remembered I had the makings of a nice green curry. So, I just kept tossing things in: peas, peppers, coriander, lemon grass, fish sauce, chicken, coconut milk…
Red cabbage is so good in many things, but not as a visual aid in Green Curry Recipes. And purple curry is just WRONG!
Every time I made the mistake of looking at my meal, I felt like an institutional stew from a psych ward was staring back at me.
At least it tasted okay…as long as you closed your eyes.
Dessert was not so lucky.
It’s been a long week. My son has had more snow days, half-days and doctor’s visits than usual. I’m starting to twitch trying to keep him occupied.
So, I decided to make some cupcakes…from a box mix.
I think to myself, “You can’t go wrong with a box mix.”**
Then I remembered I wanted to try mixing in a box of pudding…so I go to the internet.
I whip everything together. Plunk some festive papers in the cupcake tray and pop those bad boys in the oven for forty-five minutes at 350 degrees, just like the cobbled-together recipe online says.
I’m watching reruns of Supernatural. The Winchesters battle God’s sister for the sake of the universe and the loving scent of vanilla wafts through the house. The oven is so warm that I can feel my toes thawing.
All is well with the world.
Time passes. I’m distracted by a noise, pause my show, and I get up to check it out when I realize there is still about fifteen minutes left on the oven timer…
And that’s when it hits me.
Cupcakes are not cakes. Not really. They are precocious infants that might someday grow up to be real desserts.
And they don’t take 45 minutes to bake.
Surprisingly, what I took out of the oven wasn’t entirely inedible.***
“I’ll just make a fantastic frosting and hide my crimes.” I say, with desperate bravado, the hallmark of self delusion.
Back to the internet I go…because I am a slow learner.
I wanted to make a ganache…a rich, chocolatey, mouth-gasm of a frosting.
Ganache, for those of you who don’t know, is fecking awesome when done correctly.
That last part is important.
This is what I made instead:
“How bad were these cupcakes?” You ask.
I’ll show you.
I myself was curious to learn whether there was any kind of sugary confection my son would turn down.
This was his answer….
So, I did the only thing a sad baker can do.
(Besides eat two anyway because. Denial!)
They clung to the tray as if saying, “We’re not that bad…give us a chance.”
But no. Sometimes, it’s better, healthier, to let go of the things we cannot change.
And that includes damaged baked goods.
Asterisk Bedazzled Footnotes:
*Recipes, like horses, should never be changed mid-stream.
**I was wrong. Horribly, disastrously wrong. This was the monstrous amalgamation of inattention paired with random recipe Googling–creating a cake-tastrophy.
***But they were totally indelible.
If my child remembers me for anything, let him remember me for this…
Friday is a dream day-come-true for my ‘little’ man. A half-day of school as a start to the mini-fall break weekend. Road trip, here we come!
We discovered “The Ledges” by joyous accident on a past excursion when we wandered east of our standard Exit 59 pitstop.
This time, we travel to Grand Ledge on purpose, hauling my Canon EOS Rebel XS with the intention of cataloging the experience.*
You can find a description of Fitzgerald Park at the park’s website. But understand, no words can convey the simple pleasure in tramping leaf-strewn, mud tracks that wend along a slow-moving river. This will not stop me from trying, however.
- Posting this humble shot to Facebook, a friend introduced me to the true art of nature to be found in the ephemeral sculptures of Andy Goldsworthy.
The sluggish current is dotted with geese and ducks, fattening on late blooming bugs confused by the unseasonable warmth. Ignoring the catastrophic implications of global climate change, my son and I tramp the trail fantastic in search of adventure. Who knew it would end in the best darned French fries this side of Mackinac Island’s truffle fry extravaganza?
- Between a rock…and a hard place…you will find a reluctantly posed teenager.
Walking leaf-scattered paths on a sundrenched day doesn’t present many dangers. One thing you can count on when charting a wooded trail is that generally nice people abound.
Everyone we meet is friendly, and after a moment, recognize my son’s quirky tendency to plop down in the middle of the trail to jot numbers as just another sight along the way.
- Tree Swallows Rock – looking like the strangling coils of a wooden snake
Leaves crunch underfoot. My cane helps me balance across the footpaths where humus formed of decomposing plants and steep inclines make traversing the narrow passage challenging.
- The slope gets gradually steeper until you begin to have sympathy with yaks in the Himalayas.
I am calm in my repose, whistling to my son periodically when his goat-like surefootedness keeps him yards ahead. He disappears around a bend and I hail him to halt. He waits impatiently for me to catch up. Aside from being short winded, I have nothing to fear. Or so I think!
There is no warning. No scary music. Though I sing a half-choked ululation when I am startled by the sudden appearance of a garter snake—or is it a ribbon snake?—dashing frantically away from clumsy feet stomping through its territory. I squawk like a demented chicken, hopping to avoid the tiny red, yellow, and green striped reptilian flag whipping past. Its curving body signals a fervent desire to have nothing to do with me.
- I swear it looked like this–Northern Ribbon Snake by Nick Scobel. thank you for the loan. I was too busy shrieking to snap a pic.
A later search on the internet at The Michigan DNR website assures me that I was in no danger—but they fail to take into consideration the effect a small snake has on an unsuspecting woman, on a hill, with slippery, squishy, rotten leaves and rocks and roots to upset an already precarious balance. I’m lucky I didn’t fall into the river, is all I’m saying.
It was a truly idyllic while. We passed the trestle bridge (pictured above, on separate days) where we’d experienced the sound and fury of locomotion just weeks before. It is a quiet sentinel as we pass.
The famed ledges are rocky outcroppings where lichen and verdigris—the coppery extrusion that rusts to a gorgeous blue-green powder adorning many a Catholic cathedral—turn the mundane slabs of sedimentary strata into a magical realm.
Fairies and sprites no doubt whisper from moss-coated crevasses. And red and gold leaves mark a journey through streams of light, chariots with invisible riders steering the autumnal march.**
The trail ends for us at the juncture of West River and Harrison Streets in Grand Ledge and we face the choice of turning left, crossing the walking bridge to Island Park, or going right heading into town. I lure my son away from a moored pleasure boat with the promise of lemonade and a snack toward the option that would let me sit down for a while.
This is how we stumble onto the best d*mned French fries for a hundred miles, if not more.
The Crossroads Barbeque is a most serendipitous discovery. The unassuming block-front, dark glass exterior doesn’t inform the prospective customer what delights are in store. You have to be on the lookout for such a dining experience—it is not to be missed.
I am more thirsty than hungry, but travelling with a teenager means we stop for food on an almost hourly basis. I am so glad we did. And not just because we get to meet the nicest guys behind the glory: Lee Burmeister, co-owner, and Cam, “You can call me Hershel Frobisher,”*** who describes his managerial style as “Giving everyone a hard time.”
Inside Crossroads BBQ, a giant rectangle of space is marked along one side with tables and seating and an open, wood floor that almost has room for a small band and dancing. After meeting Lee Burmeister, co-owner, or as he referred to himself, “Pit Master” of the joint, I could imagine an after-hours crowd breaking out into impromptu two-stepping, or perhaps heavy metal thrash jams, filling the space with sound.
The walls are covered in my kind of kitsch, fire engine red walls interspersed with giant chalk boards scribbled with bright, handwritten menus make the space warm—no doubt an interior design nod to the spicy cuisine offered up.
A cast iron pig ‘oinks’ the daily special—which is what leads me to add an order of fried chicken to my son’s enormous French fry basket. I am not sorry.
My son graciously lets me try a wing as he inhales the rest of the golden-crispy half of chicken that comes out. We’d already been bestowed a platter from heaven—a wholly satisfying mound of fries that suggests the magic of the Ledges walk leads to this particular pot of gold.
I did not come to Grand Ledge to write a blog post, travelling with autism has its limits. But sometimes, the discovery of delicious splendor demands a little improvisational review. I beg a scrap of paper—and am given a hunk of butcher block from a roll—to make my notes. I pepper the crew with questions, while my son explores and attempts to move a piano to find the secret behind a blockaded door. The proprietor is an understanding guy—letting me know he has a nephew on the spectrum. He is un-phased by my questions or questionable parenting.
The secret to the fries is easy—a beer batter coating and a bath in scalding soy oil—they are presented towering high in a thick pile. If you don’t think too hard about it, you can tell yourself these are a healthy treat. The chicken is about as moist as a bird can get without feathers. The secret, I’m told, is “high humidity.” I immediately picture the chickens sitting in a sauna before heading to the fryer.
The fries edge out the chicken by a crispy, salty bite. Then again, I tasted them first. I think I’ll have to go back again and try them in the reverse order. It may take a few taste tests to narrow down a winner.
Lee is affable and proud to show off the winning trophies from regional and statewide chili championships—the latest being a sharp, neon glass sculpture—depicting a 2nd place victory at the BWL Chili Cook-Off in Lansing in September. It’s no surprise that they came a close runner up to “Hottest Chili” considering their claim-to-flame ingredient.
The secret to the hottest chili? The pepper of course. Feast your gaze upon this innocuous looking baby:
The Carolina Reaper no doubt lives up to its name. A customer, curious about our conversation about the heat index of a chili so hot it comes with a disclaimer warning that the pregnant, nursing, or elderly might want to give it a pass.
The cook serves up a portion of the diluted sauce and the man eagerly accepts the viscous, volcano-red serving—but one taste and he passes on the offer to try the unadulterated chili by itself.
You could not pay me to try one though. No amount of money is worth taste bud annihilation.
Mid-conversation, my teenager loams large dragging me toward the exit, but I managed one last question. “Do you need to wear protective gear—like an industrial painter’s mask—when preparing the pepper?”
Both Lee and Cam, hold up black, rubber-coated digits.
“Rubber gloves are all we need.” Lee eyes his thick latex mitts for a second, and adds, “But a mask wouldn’t hurt.”
One quick group photo and we’re gone. With only a wafting odor of fries to remind us that Shangri La exists.
We scarper past the Masonic Lodge where a sandwich board outside informs us that pasties are the fundraiser of the day. It’s a shame we are too stuffed to take advantage.
For another hour, we cross the bridge we abjured earlier. We interrupt squirrels and Canadian geese, disturb a young lady fishing, and then my son tries–again–to break into the Grand Princess hitched alongside Island Park. It is time to leave.
We start the walk back and I am serenaded by demands for our next outing:
“Boat ride, boat ride, boat ride…”
Asterisk Bedazzled Footnote:
*Intentions aside, I sadly neglected to recharge my batteries from the day before— where I photographed my son’s school field trip to Post Family Farm. Who would’ve thunk taking 205 pictures of pumpkins would drain a camera battery dead?
**You’d have to be soul dead not to find poetry in these woods.
***I’m not explaining this joke. I find it much funnier this way.
Some days, you just gotta get your funk on! So, of course, you go to your local specialty cheese store. If you are feeling blue, have they got the cheese for you!
I recently explored the highly-select, curdled delicacies of The Cheese Lady. This particular gouda merchant has been in business for over five years within walking distance of where I work. I have never been to such a specialized store since I visited the short-lived “Get Oiled” lubricant emporium at a nearby mall.* That establishment overestimated a beer-drinking town’s appetites for strictly olive-oil based tastes. Fortunately, cheese goes magnificently with beer. So, against the economic odds, The Cheese Lady is thriving.
You wouldn’t think you’d find someone willing to pay $28.00 per pound for a cheese.** But, if you casually drop into the conversation that you are a blogger, apparently they are willing to break out the 15-year-old, Pleasant Ridge Reserve, to dazzle your senses.
I was given several different samples to try–like many addictive substances, the first taste is free. My personal favorite was a strong cheddar with a soft name: Prairie Breeze Cheddar. If you go to their site, you can read the details–or misread them as I did–and learn that this cheese is made by milking the Mennonite Amish in Iowa. I hope it isn’t a painful process, but even if it is, it is certainly worth the price for the pleasure. (I’m sure there is a bondage joke somewhere straining to break free in that sentence.)
Prairie Breeze has the bite of a 10-year aging process and the crystallization that makes each nibble a squeaky pleasure against the back of the teeth and palate. It is also made of vegetarian rennet – in case you are squeamish about abusing animals for your taste buds but not enough to eschew cheese consumption entirely.
I’m a bit of a foodie, I know a hard Italian can be found beyond the covers of a romance novel.*** But this place had names for cheese I’ve never heard of. I’m scanning the wall of exotica and I point to one that just screams to be tasted, which is how I ended up the victim of what has to be a practical joke cheese.
If you have a penchant for the pungent, you may want to give it a try. (Or, if you are a wicked prankster and have a cheese-loving victim in mind…) Sample the Red Witch. She’s to die for. Be warned, I had to spit the offending Wiccan out of my mouth because it went past my ‘blue cheese’ tolerance levels into a zone I gaspingly describe as “People Actually Eat This?” It is definitely an acquired taste. It was also created for a specific event so it’s a limited ‘pleasure’ to be had before it’s gone, gone, gone.****
You don’t need a special occasion to stop by. However, it’s a great location to throw together a one-of-a-kind gift. The store sells decorative baskets so you can pull together your sundry delights. There are cheeses galore and more–gourmet items you’ll be hard pressed to find anywhere else. There were some gorgeous, if pricey, clay sculptures, cheese boards and other sundry specialties to round out your gift giving. Crackers, jams, and dried fruit combos abound. It is definitely a store for the upper market, but, even an everyday person like me can drop a few dollars or sample for free the forbidden fruits of years of cheese making tradition. I missed out on the dessert cheeses this time around. I plan next to hit the blueberry stilton and tantalizing-sounding cranberry wensleydale–in honor of my favorite British duo: Wallace and Gromit.
I may even beg a little mango ginger or lemon stilton while I’m at it. I am not above groveling. For cheese is a pleasure one should not deny oneself. It is a gift from the moldy gods! And there’s nothing funky about that!
Asterisk Bedazzled Footnotes:
*Not the real name of the establishment, I’m saving their dignity. I entered “Get Oiled” in wonder a few years ago honestly expecting someone to jump out and yell, “Surprise!” revealing it to be a giant hoax. The next time I visited the mall, it was no longer there. Perhaps it was a Potemkin Olive Oil Village?
**You’d be wrong. *nibbles 1-ounce purchase*
***I’m looking at you, Fabio!
****While eating the Red Witch, I highly recommend you gasp, “I’m melting, I’m melting,” before sinking to the floor in a collapse, just to add authenticity to the experience.