On Thursday, July 24, 2014 4:44:42 PM UTC-10, bigwheel wrote:
> Kalmia;1952894 Wrote:
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> > I glanced at a wedge of my fave cheese - Gruyere - agh - 22 a lb. Guess
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> > I won't be tasting THAT again too soon.
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> >
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> > I was in France recently and realized how generous they are with cheese
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> > as an entree. I ordered a Trois Fromage Salad and was amazed at the 6
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> > large rounds, each probably a half an inch thick, of goat cheese,
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> > Camembert, and Brie. I took half of it away in a napkin. It has to be
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> > relatively cheap there - was served with a green salad and some fruit.
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> > What a lunch!!
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> >
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> > As an aside, I was privileged to sing at a series of D-Day Commemorative
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> > concerts. At the American cemetery at Omaha Beach, we sang our planned
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> > anthem with hardly a dry eye, BUT when we gazed at our flag raised
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> > aloft, we broke into our national anthem. We barely got the last 'home
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> > of the brave' out, we were so overcome with the enormity of the
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> > sacrifice. I felt I really WAS at the resting place of those so young
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> > and brave. I hope this doesn't initiate another anti-Allies diatribe,
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> > but let me tell you, I never before have felt so proud to be an
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> > American.
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>
> We eat Velvetter around these parts. its the National Cheese of Texas.
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>

My friend from Texas sent me a cheese enchillada recipe that was a favorite dish at his family's restaurant. I was surprised that it was a tortillas stuffed with Velvetter... er Velteeta, baked in a thin chili sauce. It was similar to the Mexican TV enchillada. Cool!

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> bigwheel