After three weeks of fitful attempts to get my act together with regard to various matters, a week and a half of stumbling across the east coast, and half a week of fighting off and eventually giving in to a nasty headcold, I’ve decided it’s finally time to write about the delicious brie concoction my roommate made for me awhile back, before 2004 started knocking me around.
In the latest fashion of sampling multinational cheeses (see previous 2 entries), M. and I bought a “Bavarian Champignon” brie at Trader Joe’s. It was your basic creamy brie with dried mushrooms mixed into the pate. M. took this Kraut-Frog monster and concecrated it in the most holy fashion: by adding crushed garlic. As everyone on the planet knows, garlic makes everything better, from salad dressing to heartbreak, and M. is not in the dark on this matter. She put the brie in a small baking dish, lathered the top crust with crushed garlic, and baked it at 350ยบ until the garlic was browned and the cheese—bavarian mushrooms and all—was melty, then served it with crackers. We ate it in reverent silence. I love TJ’s, and I love my roommate’s cooking, but never had a confection so glorious and fulfilling as this ever before come forth from either source. TJ’s, I thank you. M., I thank you too. I have never seen the face of God, but I can truly say that I have tasted a Revelation. Amen!
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