I think the loaf element may well be the problem. Read more

It’s nice that we can find connection on something. Read more

Good question. I’ve never loved meatballs, but they can be incorporated into surrounding deliciousness, like pasta and sauce.  Read more

Thanks for your compassion. Sounds tasty. Read more

That sounds pretty damn good. Someday, we flatlanders may catch up. Read more

I appreciate your concern. Read more

This is actually a strong counter argument. Read more

You might be onto something there... Read more

That is, indeed, the eternal question... Read more

It’s on.

I’m cured! Meatloaf 4ever! Read more

I’m well aware of Paxson’s flaws, but come on — let’s not be ridiculous here. He’s much more likely to sign Granville Waiters to a max deal. Read more

Great stuff — thanks! Read more

Oh, come on — you can do cheddar than that. Read more

I’m not — I haven’t sold at a market in ages. (But I lived in Point Reyes Station, which is where it’s located.) I’ve heard great things about Cannonball — I’ll track it down. Thanks for the recco. Read more

Manchego was a tough omission — I went with the gruyere instead as a nod to the Swiss action. Read more

I love smoked gouda... if it’s the right one. It’s hard to find one that’s actually been smoked rather than just had a smoked flavor added. When I sold cheese at a farmer’s market, we sold a Maple Leaf Gouda that was smoked over burning apple branches. It was ridiculous. Read more

That sounds better to me — feta seems like it would be too sharp. Read more

Hey man, I grew up around blue cheese. Read more

And....? Read more