A Tosa resident since 1991, Christine walks the dog, cooks but avoids housework, writes and reads, and enjoys the company of friends and strangers. Her job takes her around the state, learning about people's health. A Quaker (no, they don't wear blue hats or sell oatmeal or motor oil), she has been known to stand on both sides of the political and philosophic fence at the same time, which is very uncomfortable when you think about it. She writes about pretty much whatever stops in to visit her busy mind at the moment. One reader described her as "incredibly opinionated but not judgmental." That sounds like a good thing to strive for!
Overwhelmed with all that e-mail you're getting every day? At last, there's a solution.
I almost never spend money on anything but essentials these days. And I'm absolutely not interested in collectibles. But today, while wandering the aisles at HOBO looking for a bathroom vanity, I found something that tickled my fancy. And along with the $1.99 I spent for blue painters tape, I plunked down $14. 95 for a cookie jar.
Unlike most women I know, I'm blessed with an overly good opinion of how I look.
After years of giddy humor brought on by easy targets in the White House and on the campaign trail, the inflated political comedy bubble burst on November 5, 2008.
Watching really bad television is one of my former guilty pleasures.
I love this photo of Wauwatosa Mayor Jill Didier's swearing in. It's so . . . lively and unconventional. And it practically cries for inventive captioning.
I'll admit to not watching Fox news. But tonight was American Idol, so I just hung around long enough to discover that tonight's breaking news was all about Wauwatosa.
One of the Google Alerts I get daily on the subject “aging” offered this tasty tidbit: “The Art of Aging.” Who could resist? I clicked the link.
The article was about cheese. But might there be some lessons in aging cheese for aging people? After looking at The Nibble and Whey to Go! On The Art of Aging (Gracefully), I’m ready to say yes.
Author Stephanie Zonis writes:
“When I mentioned to a friend that I was writing an article on aged cheeses, she shuddered, adding that she couldn’t stand 'strong, stinky, old cheeses.' Hold on, there! There are some very strong, sharp, er, particularly aromatic aged cheeses, but they’re not all like that, not by any means. . .”
“Cheeses are either fresh or aged. Fresh cheeses are generally mild and soft in texture. . . creamy and somewhat bland. . .Aged cheeses are. . . multi-textured. One of the great things about (them) is their range in flavors. . . some are sweeter. . . beautifully complex.”
“The aging process is also known as ripening, maturing, or affinage.” (That’s French for “refining.”)
Here’s a point I can identify with:
“Without a good rind, a cheese will lose too much moisture during refining.” I don’t know about you, but my own refinement has involved a distinct loss of moisture.
The cheesemaker’s solution? Wash the exterior periodically with brine, oil, brand, whey, beer, cider, or wine. While the article didn't mention it, I've had some good cheeses that applied the wine internally as well.
The paths of people and cheese diverge when it comes to ripening, though. Cheeses do best in dark caves: people don’t.
One last lesson: You just can't judge a cheese by its appearance. Its beauty lies in its deeper essence.
A version of this entry appeared in my other blog, Aging Maven, as well.