Say Cheese

Yesterday morning I was hungry before the entourage awoke and decided to work on something instead of just making myself breakfast and eating alone. I opened my On Cooking book to the quick breads section and immediately saw biscuits. Some cold butter, dry ingredients and a little mixing later, I was cutting out bicuits and laying about 15 of them on a parchment lined pan. As I was placing them into the oven, I thought to myself how, with my wife constantly dieting and my kids looking for frosting around every turn, I'd be eating a breakfast of 15 bicuits, hold the gravy, by myself. Happily, the baking smell enticed some, and during breakfast clean up, I was storing only 4 biscuits...one of which I've had already this morning. Sometimes kids surprise you.
Took a trip to my favorite cheap wine store around 3:00, with my eldest for company. I know he was bored, but since he was bored at home anyway, I think the private time and good company was welcomed. While there, I also picked up some cheese. I had heard Brie was creamy and light. They were right. I had three cheeses with my Petite Sirah last night, the Brie, a firmer one year aged Gouda, and a much harder, two year aged Gouda. Three totally different tastes. The Brie is thick but creamy. It was not runny, as I had been warned to avoid. It was somewhat difficult to pull away from the wax and spread onto the cracker, but worth the effort, for the mild taste had a subtle pleasant flavor which went along with the gentle, unassuming flavor of the wine I chose. The two year aged Gouda was hard and had a hard but not that distinct of flavor as one might think. To me, it tasted close to a parmesan. However, to its own defense, its waxed edges also had a somewhat crispy candied appeal to them. I thought this bolder taste leant itself for towards a warmer, more velvety wine, like a Zinfandel or Cabernet. Fortunately, the Sirah was on my palate already and comingled nicely.
The third cheese I had, my favourite, was the one year aged Gouda. This cheese was distinctive as a Gouda should be, but not strong, and firm, but not hard. I think I will share these with my mother today when we go to visit. She shares my palate to some extent, and this way I can forgo the pizza she is buying for my wife and kids. I do enjoy pizza, but not quite as often as kids seem to, and with so many other foods, I have come to spoil myself with my own cooking. I may not make the best pizza, but again, I make what I like.
Thought for the day:

Sample wares, listen to suggestions of food and wine, but in the long run, eat and drink what you like. If you are drinking a wine because someone who KNOWS told you it's good, but you don't like it, you are pleasing him or her and doing yourself a disservice. Live well, laugh often, love much!