Sunday, 16 March 2014

Mimolette

Things are quiet in my corner of the blogosphere. There are about seven blogs that I read daily or weekly, mostly of women my age, often expats. But blogging on the weekend is not a trend amongst them, so I am going to have a write a few words myself.

I'm sitting at the breakfast table with Matthew; we are at our devices, but simultaneously enjoying each others' company. It's raining outside, but it's not cold. Spring is here, and I know this because I have been wearing my pink cotton trench this last week (rather than my camel wool trench, which I have worn every day since late October).

I'm gearing up for a day at the Robson branch of the Vancouver Public Library, with my study-buddy and long-time friend, Kelly. We are both at similar points in our degrees. And we are both motivated to pass across that hallowed stage in November. But the only way we are going to graduate is if we knuckle down now and for most weekends hence.

Yesterday I met up with another UBC English lady, and fellow Australian, Mary-Anne. I had it in mind that we would explore Granville Island. It was pouring bloody rain most of the day, and it occurred to me later that I didn't even take her to the waterfront bit overlooking False Creek. So I think we need a do-over in the future. As with all expeditions to Granville Island, I came away with some decadent and interesting food specimens, including maple fudge and a cheese called 'Mimolette'.
Mimolette, good heavens. (This picture is borrowed from Wikipedia)
It looks a bit prehistoric. Here's what the venerable Wikipedia has to say about it, which I find poetic:



'The cheese has a similar appearance to a cantaloupe melon. The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese. Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavour.'


I am slowly realising that if I intend to keep this blog, I'm going to have to stop waiting for 'bloggable moments'. The truth is that Matthew and I are living quietly in between massive world travels. This means that our experiment in buying dried legumes is about the most exciting thing happening at Chez Beavis currently (for real, those chick-peas tripled in size over night! who knew?!).

3 comments:

  1. I find blogging is definitely about the balance between blogging about "the ordinary" (let's call it) and about events.

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  2. argh, there was definitely more to my comment! :O

    anyway, i have an opportunity to take what i'm learning at my internship and create content out of that, but i really don't want to turn my blog into a UX design blog and i really don't want to manage 2 blogs. so i'm going down the quality-not-quantity route at the moment.

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    1. I know what you mean about not wanting to have two blogs, and I think you have the quality thing DOWN PAT.

      Sometimes I look at my painfully crap photography and wince, but you know what my life is totally unglamorous, so why should it read glamorously?

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