We are shaped and fashioned by what we love

I love my old comfy clothes . . . my super soft sweatshirtwith the rips in the collar and cuffs, my raggedy old t-shirt that has so manyholes in it I can’t wear it outside of the house, the shorts that captured my thenfuture-husband’s imagination and turned his heart into a molten mound of mush.

You know what I'm talking about.  What's the first sweatshirt that you grab?  The brandy-spankin' new hoodie or your old college sweats?  Admit it . . . 

It takes a lot of time to get clothes broken in just so . .. and then after that it’s all downhill. Alas; eventually they disintegrate into an unwearable poof of lint.  It’s so sad when that happens.  But it’s nice while it lasts.

You fashionistas can cringe all you want . . . relaxed andcozy is wear (spelling ‘error’ intentional) it’s at.  But, I guess you already new (again,  intentional) that . . . it's apparently fashionable to dress all bedraggle-like.  Now-a-days you can get your clothes pre-ripped,pre-faded and pre-super-softed.  

Designers call it "distressed" or "vintage".  I call it $$Cha-ching$$

Hmmm . . . maybe I should go into business . . . I gots myself lotsa worn out comfy clothes with alotta wear in them.

$$

My kinda style!  Looking like shit is it! Yay!! I'm stylin'!

That being said, did you know that there is a market for used underwear?  I sh!t you not . . . panties and boxers are being auctioned off to the highest bidder.  Can you imagine selling your Fruit-of-the-looms for $15 . . . $30 . . . or even $75??  If selling used underpants isn't bad enough, they are generally sold with a slightly musky scent or,,for a little bit extra, graciously spattered with . . . uhm . . . DNA, and sometimes stained with . . . well, use your imagination. But that's a whole other thing.  

Cheese Fondue

1/2 Pound Swiss-Style Cheese such as Jarlsberg Or Emmenthaler,Shredded

1/2 Pound Gruyere Cheese, Shredded

2 Tablespoons Flour or Cornstarch 

1 Garlic Clove, Halved Crosswise

1 Cup Dry White Wine (Such As Sauvignon Blanc)

1 Tablespoon Lemon Juice

1 Tablespoon Kirsch (Cherry Brandy)

1/2 Teaspoon Dry Mustard

Pinch of Freshly Grated Nutmeg

A Fondue Pot

Assorted dipping foods such as cubed day-old French bread (skipfor gluten-free version), cubed ham (skip for vegetarian option), blanchedbroccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers,peeled and chopped apples or pears

Place the shredded cheese and cornstarch in a plasticfreezer bag. Seal, shake to coat the cheese with flour or cornstarch. Setaside.

Rub the inside of a 4-quart pot with the cut garlic, thendiscard. Add the wine and lemon juice to the pot, and bring to a low simmer onmedium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantlyin a zig-zag pattern to prevent the cheese from seizing and balling up. Cookjust until the cheese is melted and creamy. Do not let boil. Once the mixtureis smooth, stir in kirsch, mustard and nutmeg.

Transfer the cheese to a fondue serving pot, set over a lowflame to keep warm. If your pot is thin-bottomed, a lit candle will probablydo. If thick-bottomed, you can use a small Sterno.

Arrange various dipping foods around the fondue pot.  

To eat, spear dipping foods with fondue forks or smallforks. Dip to coat with the cheese, and eat.

Serves 4.

We are shaped and fashioned by what we love.


Johann Wolfgang von Goethe