Hi folks.
I thought I'd like to start a blog, and according to the Committee, we've finally reached the critical threshold, as it were, for the motion to go forward. The yeas, apparently, have won out over the nays.
We mark this historical occasion with a few words about cheese:
Keep it wrapped in porous material - cheese is a living organism, like your pet flea. It needs to breathe. Don't seal it in plastic.
You can afford to let your cheese get a little moldy, depending on the color. Green and blue are O.K., red and black are NO WAY.
Let your cheese get to room temperature before you start spreading it all over the place. It's like wine: it takes a little while to reveal the subtlety of the flavors.
Thank you.
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