Reality Check by Dave Whamond for February 05, 2021

Not even going there.

Try to consider the hole issue and stop whining.

It seemed like a good idea at the time.

Cheddar with Port is delicious…

I’m going to assume that’s Swiss. Agroscope, a Swiss agricultural institute, believes that tiny specks of hay are responsible for the holes in Swiss cheese. When cheese is made in barns using buckets, there is a likelihood of hay particulates making it into the buckets of collected milk, which then cause holes to form in the cheese as it ages. It is these specks of hay that cause a weakness in the structure of the curd, allowing gas to form and create the “eyes.” (It actually doesn’t have to be hay—any particulate matter can cause the formation of holes.)

Did the wine go right thru & stain the couch that lovely shade?

Beer makes a better complement to cheese than wine.

I’m going to go out on a limb and say that it’s a UNC fan… The one that Sam Cassell labeled as the “wine and cheese crowd.”

Did he go to see the shrink because he’d gone completely crackers?

“You just need to meet a nice Jewish Rye and forget your past-rami”

Awwww, he’s having a melt- down.

Bear in rind that the wine can make you feel depressed.

The pimentos were too lumpy.

Cerveza y Queso, por favor.

Wait for him to melt down. Problem solved. At least that’s what I saw on mom’s toasted cheese sandwiches.

Works for me!