The big cheese
Dec 07, 2009
As some of you may already know I have a high affinity for cheese. One of my favorites is cheddar. In my opinion there are only two kinds of cheddar; sharp and sharper. I say the sharper the better. So my interest was piqued by a small article in today’s paper about a gigantic batch of aging cheddar cheese (5,200 pounds) of which1,200 pounds had been allowed to ripen to the ripe old age of 15. Almost instantly I started salivating, dreaming of gnawing on a hunk of pure heaven. My tongue danced in ecstasy at the mere thought of dining on such a delectable delicacy. Ah, what a joy each tiny morsel would be. Not a crumb would be wasted. But alas, I would never have the pleasure of nibbling such glorious goodness. The remaining cheddar would be sold at fifty dollars a pound, and I’m afraid that while my wife is fond of cheese too I know that if I paid that much she’d think the cheese was sharper than me.
You too can be a big cheese! Just order your very own Rubes 2010 daily desk calendar at: www.rubescartoons.com ! (It’s also available at all of your favorite online and neighborhood bookstores!)
