Food for thought

Today was the annual Diplomatic Community Christmas Bazaar. Hundreds of people flock to this event every year to find those unusual presents which will bring a gasp of delight to someone’s Christmas, when they unwrap a spectacular Indian shawl, or an exquisitely painted Persian jewel box, or some splendid hand-carved statue from Nigeria.

I didn’t go for that, though. I went for the food.

After an hour’s wait I marched through the door with one thought in mind; French Cheese. There was Camembert, Livarot, Brie, Boursin, Roquefort, Pont L’Evecque… the smell was reminiscent of a farmer’s outhouse, the musty, dusty smell of straw and that elusively sweet/stinky odour of fermented curds.

I was almost first in line, and left five minutes later with a Camembert, a Brie, a Caprice de Dieux, a foul-smelling Pont L’Evecque and a Rouy.

I was going to leave straight away, but could not resist a couple of real Cuban cigars, some Austrian beer and four bottles of Bajan Hot Sauce. ( Boy, are those scrambled eggs going to burn tomorrow!!)

From there I drove to the best bakery in town and bought some fresh, crusty bread.

Once at home, the cheese was cut and left on a plate to acclimatise, whilst I dribbled all over the bottle of wine I was opening, eagerly anticipating little mouthfuls of heaven.

The Brie was soon running all over the plate, creamy, rich, smooth and simply pleading to be eaten. The Pont L’Evecque was not quite ripe, since it barely smelled of old socks – never mind, it’ll be positively disgusting by Christmas.
I’d never tried the Rouy. It’s a creamy cheese from Burgundy, with an orange rind. As I cut it open, it reminded me very vaguely of a Port Salut with bubbles in it. It was creamy, a little firmer than the others, but absolutely spectacular, especially in this country where all you can find is Dutch, Spanish and Italian cheeses.

Half a bottle of wine and one medium fresh loaf later, I’d died and gone up there, where the mountains are made of Farmhouse Cheddar, the lowlands are made of mascarpone and the trees have leaves made of Stilton, Feta, Caerphilly and goat cheese. Only the rivers are red and white; Merlot, Sauvignon, Frascati, Rioja and Vinho Verde.

A little bit of what you fancy does you good, eh?

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            • Flexible Scheduling
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            • Hands-on culinary education with focused attention on each student
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