That Thing Again (with cheese)
I was cutting up some Gruyere cheese tonight for onion soup. Whenever I take off the rind, I can’t bear to throw away any of the good bits that are close to it, so I use the knife to cut as near to the edge as I can. One of the small pieces fell onto the cutting board and stayed like this. I have written before about things landing on the narrow end and remaining upright. This just seems so lame to post about, but I still find it interesting and cheering. Read about it here, here, and here. (Or not; sometimes I can’t imagine anyone else being interested in the stuff that I find amusing.) Anyway, hope you all have a great week. And thanks for all the Kickstarter support. I am really blown away by it.
I have read that you can use the rind from Parmesan cheese for flavour in minestrone soup. I wonder if you could do the same with other cheeses.
Yes! Cheese rinds can also flavor rice! Even if they don’t have the superpower necessary to stand on end!
[…] few bars of music, a breath of fresh air, a quiet clutch of pond turtles, a sliver of cheese defying Murphy’s Law, crashing surf, an irruptive owl on an aerial, grandchildren heeding the Scout Elves — so […]
I started commenting here, and then realized I had enough material for a whole post! Thank you for the inspiration, Jon. You could read it here if you’d like: http://stolonkisses.wordpress.com/2014/02/10/the-little-things/ , but the poet Mary Oliver sums it up nicely: “Pay attention. Be astonished. Tell about it.”
You could probably use the rind in any soup, I use Parm rind in Minestrone soup, but I’m sure it would work in other soups too.
[…] It happened again. I left DC this morning at 6.00 and when I got home this afternoon I texted Peter to tell him that I had made it safely. He replied, I tossed the phone onto the ottoman and it stood on end. I left it this way for about an hour. […]
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