I try not to look through the wrong end of the telescope. The eyepiece
of a telescope points outward to the universe, not inward to our little
planet. But every once in a while I think about this world of ours —
sometimes negatively, I'll admit — sometimes positively. In fact lately
I've been doing more of the later. Just to kind of balance things.
So the other night as I laid in bed watching television I came up with a
list of things that are good or at least sort of unique about this Earth.
- Best nachos in the universe. Probably.
- Among the stupidest sentinent tool-making species to be found on any
planet. We should win some sort of an award for that. - Johann Sebastian Bach.
- Some pretty nice sunsets, even if we are limited to a single sun.
- Greatest variety of cheese. We may be stupid, but we're certainly
great at making cheese. - No gigantic black holes in our immediately vicinity.
That's really all I could think of.
Well, nobody said we were truly special here. That's our own idea.
This Insubstantial Pageant Faded 
I would have to say too that even IF the moon were made out of green/grey cheese, that it would only be one variety of cheese, one huge cheese ball if you will, except without the nuts.
I guess looking for intelligent life in outer space is not such a stupid idea. After all, you wouldn't find anything like that here on Earth.By the way, cheese is not an earthly feature, as far as I know the entire Moon is made of green cheese…
Maybe we should ask the cow. She might have noticed something while jumping over the Moon.
😆 I had totally forgotten about that cow. :)Hey, I'll be stopping in at your place later. I'm going to be doing my blog rounds later today and catching up with things.
You are right about cheese :up:
😆
:lol:It looks more like grey cheese. Maybe that's the influence of our atmosphere getting in the way. We should task the Hubble telescope to take pictures and resolve this whole cheese issue.
You are most welcome.I'll propably be around for an hour or two, but it's getting late in my part of the woods, and I have things to do from 0900 hours tomorrow morning. See you!
PS2. I'm going to have to ask Allan/Martin/Nicolas about that Danish Esrom cheese. The price didn't look all that bad considering current prices of cheese are through the roof. Along with tomatoes.
PS. I was looking at that Russ and Daughter site and the Herring in mustard and dill sauce; and it occurred to me that sardines in mustard sauce would be much cheaper. :up:
the sardines in mustard sauce are my daughters favorite!I love mustard too but I am a little picky about my fish,today I had file of sole in tomato onion saute,I have to admit it felt better than sex :)cheese prices never fail to amaze me,my friend/neighbor Harriet buys high quality cheese,meat, pastries all by mail,she ends up paying less that what you can find in similar places in Manhattan,S/H is most of the time free and no tax, NYC has a 8.25 % tax in luxury food items,Food exemption does not apply in all food products…I will stick to beer :):cheers: to the return of a dear Opera / friend/ blogger extraordinaire
I thought the green it is not cheese it is asparagus!!!:lol:that cheese email went to many friends Ed,many of them got a kick out of it !! :up:
You know that Tilamock cheese they had advertised at Cheese Supply was like $5 cheaper than over at my grocery store — and that cheese is from Oregon, not far from here. Go figure that one. Maybe they get a bulk rate or something. I hope your friends will enjoy all their nice new cheese! 😆
The Esrom Cheese is also known as 'the danish port salut'. Very popular ingredient in diffenrent types of dishes, but due to a rather high content of fat, most consumers prefer some wholesome alternative – the whole world seems to be on diet, you know. It's a shame. You can get good organic Esrom Cheese as well. I recommend the garlic flavored Esrom.The Esrom Cheese is a protected brand, only to be produced in Denmark.Technical details:http://fddb.info/db/en/food/dairy_esrom_danish_cheese/index.htmlMahlzeit!
I know you have to watch out, which is why I linked the technical details. Doesn't say anything about salt, though. If you ask me, I'd say the Esrom I know is pretty salty. They come with a coating af nuts as well.And yes, I'm still around. Come visit my place, if you like…
Thanks for the link, Martin. Protected Danish cheese — yeah, I gotta get me some of that! :lol:I'm not on a diet but I am on a low-sodium diet, so the only thing I have to watch out for is salt. If some particular brand of cheese had a lot of salt, I would have to eat it in very small quantities. Probably so small that it wouldn't even be worth eating it. I was just lying in bed for a nap thinking about cheese and Beck's. But no cheese and no Beck's. Ah, I can't wait for payday to come around.@ Angeliki. You know, I think I might give that one a try. :lol:I think I'm going to try that Cheese Supply place. Now that I've got the word-up on the Esrom.
I could do some cross comparison perhaps to get the sodium content. Just as a ballpark figure type thing. On my way…
Okay, I looked it up and evidently edam, feta, fontina, and gouda are all pretty high in salt (1/8 of daily limit per one ounce serving). Gruyere, though, is fairly low in sodium, about half that. So whatever of those cheeses Esrom is closest to (and I would guess it would be gouda) would be it.
yummy about the cheese and nachos… can we have some guacamole on that list 😀
Well, there may very well be alien gaucamole which surpassed our own. But I'm sure you could throw good old Terran guacamole on those great nachos in a pinch.