Tuesday, July 10, 2012
Now You Know Why I Can Recite The Ingredient List For Cheeze Whiz
Most of my life has been spent reading stuff - rather like an addict. When I wasn't in the middle of a book, I would read the ingredients list on the Catsup bottle. Since discovering the world of Blogs, I have been able to direct my reading toward mostly things that interest me. I first discovered sewing blogs. Sewing is a solitary pursuit - and it shouldn't be. This community is the Sewing Circle my Aunts and Grandmothers had. And it is divided even further. Sewing costumes has a great group of blogs, which I love. Quilting has its own group, but that's not my thing. (Quilting is really, really hard to do - you have to make these tiny seams that all match and choose prints that go well together.) There are blogs that review books, so I know whether I want to spend the time and money on all the new books, and let's just all agree that there are way more books coming out than a person could possibly do justice to. Another of my loves is TV (except not that reality stuff), and if I fall asleep just before the end of the Masterpiece Theatre Mystery, I can google the spoiler, instead of spending another 2 hours watching it all over again. But the truth is that I can watch those old Masterpiece Theatre episodes over and over again - but you get my point. (If you agree that I actually had a point?)
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My favorite sewing blog is Handmade by Carolyn. She's a trained analytic chemist, but is a crack seamstress. Check her out.
ReplyDeleteOh (blush) I came here to thank you so much for your kind comment, and there is another equally kind one from Terri here...
ReplyDeleteI like sewing blogs too, naturally; but I really enjoy reading lots of diverse blogs; blogs that are the honest voice of a person, someone writing about something they are passionate about.
And I have no idea what cheese whiz is!
Hi Terri - I have read Carolyn's blog from Day One. (When all the comments were from her family - and they were such sweet comments!) I have always liked her almost scientific approach to sewing, but have loved seeing the developement of her humerous prose over the years. Wish she'd visit the Midwest - why she chose Italy and Paris is a mystery to me!
ReplyDeleteHi Carolyn - Your blog is guaranteed entertainment. As to Cheez Whiz - it was something that developed from trying to make Velveta Cheese, (if you know what that is) in a more liquid form and put it in a jar. (Please note that we Never had Cheez Whiz in our house. My French mother would be very upset is anyone thought she would use such a thing!) Rather like the implausibly yellow/orange rubbery goo they put on corn chips at the movies to make Nachos. On a side note, I have always been angry at Cheez Whiz for knocking me out of a Spelling Bee in the 2nd grade, since I had seen the jar at the store and thought that was how to spell "cheese".
ReplyDeleteI am going to have to mail a package with Okra, Oklahoma Peaches, and Cheez Whiz down there, because that's the only way to explain these things.
Hi Beryl
ReplyDeleteReading food labels is a most worthwhile pursuit in these days of additives. Did you hear the latest horror? RUBBER LIKE SUBSTANCES ADDED to meat parts to form steaks and served at restaurants! Say it isn't so!
I think that's a nice habit you have of reading labels, especially in these days of so many additives. Did you hear the latest: a rubber-like substance added to meat parts and then they are formed into steaks (have been served in restaurants)? I thought we had regulations that protected us from such nonsense! Keep reading those labels!
ReplyDeleteHi Sanda - I think they call it "Pink Slime". Since it's low fat and high protein, I think it's used more for school lunches and other institutional kitchens, like hospitals. I have always avoided it. As a matter of fact, I have always liked what that San Francisco Chronical columnist, (either Herb Caan or Mike Mallaway) said - Love and Hamburger have one thing in common - in order to really enjoy it, you have to have confidence in it. So I grind most of my own meat, or go to a butcher who grinds it for me. We have a really good butcher shop in our supermarket here. I'd rather go to Whole Foods, but that's not always possible.
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