So I had a piece, straight off the knife, free from the interference of a cracker and unadulterated by the presence of fruit.
It was so bitter that I recoiled. No kidding. My initial reaction was not much different than Tom Hanks tasting caviar in Big. I don’t know if it was because of my expectation or if I got a bad patch of rind, but the flavor just seemed overwhelming. Fortunately, I didn’t do the whole routine with the napkin and all because after the shock faded, I was blessed with the most sublime flavor I’ve ever had from a cheese. I had another hunk, and another, and found that it only grew more appealing. In a matter of seconds I had gone from wondering if I was eating styrofoam packaging to feeling vaguely euphoric at a new discovery.
So anyway, the brie made it into the sandwich I was making, and proved the perfect compliment to the turkey I had on hand. It was bold enough to add flavor, but subtle enough not to overwhelm the meat. With the addition of some Boston lettuce and a few slices of surprisingly good tomato, I had a lunch for the ages.
Yes, little things amuse me.