Cebas Ip Clamp Crackers And Cheese

This is a short break from the baking posts. I assure you, dear foodie readers, that the weekend will be full of baking delights you would be wishing I was never born I kid I kid! I love soft cheese. With the exception of blue cheese because I can never tolerate that stuff.

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As much as I’d like to pretend to be one of those poshy cheese connossieurs, I just can’t. Virtualdub dts codec for media. Blue cheese isn’t in my blood. I’m a failure. Nevertheless, when I need to munch on something tasty and satisfying, I raid the fridge and would always find a block of cheese, olives in brine, maybe some cold meats, and my trusty old Ritz crackers. Two of the soft cheeses that I opt for are brie and camembert.

I don’t really know the difference between the two, but heck, they taste good in an antipasti plate so I say go go go! Betty of can attest to my love of soft cheese when I came over yesterday armed with a bag full of goodies – brie, lavosh crackers, and pepperoni salami slices. She is the healthiest, fitness nut I know so I felt the need to bring something “healthy” and tasty and basically not any of the greasy, takeaway kind of food. It was a great afternoon of catching up and snacking and talking about food (duh!) and exercise and food and food and food. So Betty, thanks for letting me gatecrash your afternoon and thanks heaps for the CD and birthday gift and please remind me to bring your friendship book on Sunday because I am getting older and will forget.

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