It happened again, guys, my mind has been blown away by putting
cheese together with things I wouldn’t normally ever have thought of putting it
together with. It all started this
morning with me really just wanting to make banana pancakes with those
incredibly ripe little guys I had stashed away in the fridge in order to keep
them from going bad on me in the midst of all my erratic vacationing and
away-from-homing. So I tossed one
into a bowl, mashed it up, and mix in most of the normal things that normally
go into pancake batter. I wasn’t
following a recipe (WHAT??!! That doesn’t sound like me AT ALL…) so they didn’t
really end up like the beautiful little fluffy rounds of bready goodness my dad
always flips off his griddle, but they were tasty enough to cover for any
strange textural things going on.
Anywho, I have a friend from Venezuela subletting one of my
roommates’ rooms for the summer, and recently she’s had her mother and cousin
here visiting. So there’s a lot of
South American love going around over here, which is more than fine by me. But this also means that we get to
share a little bit of culinary culture.
Like this morning.
I offered my visitors some pancakes, which they accepted
gracefully despite their slight strangeness, and they proceeded to put on
butter, jam…and mozzarella cheese!!!
What is this sheer craziness I see before me?!
Of course, who am I to judge, right? Not too long ago I myself had been
breaking the barriers that typically enclose the world of cheese. So who was to say this wouldn’t be
delicious as well? Well, I tossed
a little sliced creaminess on top of my peanut butter and homemade apricot jam,
and you know? It wasn’t half
bad. Far better than that I should
say. Maybe I’ll be joining in on
this Venezuelan norm and strewing cheese of all types about on any and all
pancakes, waffles, dessert crepes…
I promise not to get too carried away though…maybe.
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