Cheese!

I grew up knowing the name Mondrian and loving his work. I will also devour cheese by the wedge in a single sitting. So imagine my curiosity when I came across a said wedge dubiously named Mondrian Cheese. I purchased it, and this morning I cracked it open to give it a go.

It's a bit harsh at first while your taste buds adjust, but that's normal given most cheeses. However, I'm now resisting the urge to eat this entire wedge as my lunch. I'm horrible at defining tastes, but if I must describe this it's like inbreeding swiss with smoked gouda. Yeah, I know, that doesn't help you imagine the flavor any. So sue me. I just know I can taste many cheeses and identify them simply by their own flavor, but trying to explain it to someone else never really works.

Now I'm curious about the rest of that line of artist-named cheeses.

Avoiding the which hunt

vadania and channonyarrow and takhisis (and any other English pros I'm leaving off) will be proud of me.

I read up on the proper use of which and that. Of course, English still fails me and I'm sure I'll easily fall back into old, and often wrong, habits, but at least I'm making an active attempt to correct myself.

PS - Last week I read up on who versus whom. Watch out. I might actually start becoming a grammar pro. ;)