I love me some stinky cheese!
Gorgonzola (and it’s many blue veined cousins) makes everything tastier. I’ve had it on everything from salad to steak, and it’s just delightful. Have you ever tried just crumbling it on an avocado half (a little salt and pepper, please)? YUM. It’s so high in fat it just floats up off the plate, but I so don’t care. It’s delicious. I love a nice Cobb salad and a the occasional walnut Gorgonzola tortellini, too.
Say it with me: Gor – Gon – Zoh – La. It’s even fun to say…
Although I think it’s great sweet or savory, my husband only likes the savory. He’s a Stilton on cracker man, through and through, which means more pecan-cranberry-pear salad for me!
What’s the point? None really. It’s just that there is this box of Gorgonzola crumbles in the fridge, calling me. What to do? I have an avocado, and some nice tomatoes, too. I also have nearly two dozen eggs at the moment, and could go with Gorgonzola deviled eggs, which are out of this world. Or I could try something wholly new. I bet I could find a Gorgonzola toast recipe that would be great on a moist and coolish day like today.
This may be another sign of me being way pregnant; all foods are either the best thing I’ve ever tasted (Gorgonzola, avocado, jamoca shake) or they make me want to barf (peanut butter, most fried foods and fruit ‘n oat bars). That and being racked with indecision. I can’t make up my mind at all any more. Thank heaven I only have a few more days to go. At least after the C-section, I’ll have a whole new set of issues. That and the Gorgonzola will be gone for quite some time. One has to be kind to ones gallbladder after a baby, so it’s low-fat / high-fiberville for me for several months.
It’s time to Gorgonzola while the gettin’s good. Who wants to suggest a favorite recipe?