Lola at the Coffee House

Wasted, weary and worn out!! That's me. Knackered in fact.

I was up before dawn, and by heck it was parky. I had a drop glistening on the end of my nose. I had four score beasts to muck and fodder and only some Lake's Edge cheese on well buttered cream crackers and a bottle of Malbec Nieto Sentenier to keep me charged.

Lake's Edge cheese is made in Lake's Edge, Salisbury, Vermont at Blue Ledge Farm in --well--where else--Lake's Edge. It's a classic goat cheese and is a perfect accompaniment for mucking and foddering 80 beasts American style, being as soft and fluffy a chevre from Vermont as Vermont chevres have ever been known to get. Amazingly it is still made in small batches on a typical Vermont family farm and as a result it has tart and milky flavors like any other goat cheese, but it also has an earthy, vegetal quality. Its aesthetic complexity is simply astounding, and it has a certain simple cheesy creaminess which will appeal to the cheese novice. This cheese deserves to be legendary. Until arcane US cheese laws change, requiring a 2/3 majority in both House and Senate, and raw milk is available to make cheese like this, this cheese cannot be topped.

So I'll have tripe and onions followed by two black puddings Washup. And the jar of mustard.

Bangs on table with gnarled fist.

Sounds like youve invested money in a goat cheese operation. Goat cheeses are best left for Bedouins and desert tribesmen who couldnt tell whether their meat is rotten or aged en planke.
goat anything is like filling your home with the aromas of fine Hydrogen Sulfide adsorbed on Cadaverine pellets.

Thanks edgar. I had to wake up before I wanted to as well. But I have exciting things to do, so I won't complain.

poor poor spendi.



yummmm

Not so appetizing. Oh well, I think I'll have some Indian food in about an hour or so. I'm expecting a colleague for brunch.

"Brunch" eh? 'oeooow poifekly posh.

We are certainly hob-nobbing with the gentry in here. It's grub. Scran, Swill. Nutrient.

Not if you are eating with us.

I'd enjoy eating with you, Spendius.

There'd be a chance you'd shut your mouth while chewing.

Joe(that presupposes that you chew your food.)Nation

Good thing most of you are off goat cheese. More for me!

The bandage-wrapped goat cheddar from Lindsay is very tasty, and the chevre Wassau offered with yesterday's smoked salmon on greens was wonderful.

I rarely eat cheese. Just when someone slips it in my food.

I like goat cheese, especially from my old local area. Expensivo, though.

Barrel aged goat cheese is a huge favourite of mine - but expensive as compared to many other cheeses on sale in England, even though I buy it from a supermarket. Delicious as it is, it still isn't a patch on the goat cheese I bought from a peasant lady in a market in the Algave, Portugal, some years ago. So delicious - the memory has never left me!

Thanks for the carrot cake - totally taste sensational!

Aw, c'mon, Bethie. You'd share with me, wouldn't you?

I would get a gob full of crumbly cake and then tell you with emphatic force to **** off you fat fart.

It's grub, scran, snap, swill, baggin' and nutrient scientifically. You must have picked up your affectations from ladies' magazines and dinner parties with the soppy wing of the liberal intelligentsia.

You should study Socrates Joe. Get a proper education.

All that padding around on the pavements chasing dollops of cellulite is doing your head in. Bouncing you brain around inside a cranium the size of yours is dysfunctional.

Just as a point of information, the word 'brunch' is in quite common usage here in North America (Canada included, I believe). It's no affectation at all to use the word. On the other hand, I've never heard words like 'scran' or 'snap' used to describe food anywhere except in the UK. 'Grub' is borderline low class, used largely only by the ignorant or by someone making a dialect joke.

'Brunch' is in common usage here in the UK too. The words 'scran' and 'snap' are regional, used in places like Liverpool (scran) and Yorkshire/Cumbria (snap). Not so sure about the origins of 'grub' - comedians use it, as in 'lovely grub', but it's not a word I'm familiar with.

Grub is what one chows down upon.

Right you are. 'Chow' is another regionalism. And 'grease' is a largely Ebonics term.

Then why is Spendi making such a fuss about it?

When prospectors would go out and search for their target treasure, they are often povided with provisons as an investment by backers. The provisonary package was called a "grubstake" because it was a sort of underwriting to provide victuals and supplies to help in the "digging" (which is the ME root of the word grub). SO I believe that "grub" became synonamous with "food provided to a prospector".