The cheese had the tang of cheddar and only a hint of fermented-ness. The bread was soft and yummy and only slightly sour (because the starter had only been sitting for three days). Cheese fondue was a success and my initial impression has been changed drastically. Then there was the chocolate. And the bananas. Oh… I’m something of a [closet] sensualist, and the difference in types of sweetness, temperature (the bananas were chilled), and texture, along with the sheer pleasure of mixing the sharper sweetness of bananas with smoothness of milky dark chocolate is enough to keep me fascinated and interested in eating far past any “full” signals my body…

Today was surprisingly nice. I had a rough night last night, but I came in to work early, got work started and done, and had a little fun in the process. Like lunch by scum pond with Luke. (Ah, sunlight. That thing I only see when I’m going home and when I go to bed…) Or a ridiculously fun ride on a pallet through the academic buildings with Luke and Dr. 7. Or the fondue the lab girls have planned. Jenn and I did cheese fondue this past Saturday, and I have to admit I was disappointed. I just don’t like the taste of fermented things (like wine), and it…

How did I never notice this had actually been published? You can even get it if you Google my name. Grr.