Sunday, October 18, 2009

I cook on Thursdays


Last Thursday I decided to make chili. I was having my Day Alone With God, so I spent the morning relishing my relationship with Him and was looking forward to relishing great bowl of chili as Fall has arrived in Budapest. The first order was to run by the grocery store to pick up the ingredients for this heartwarming creation. As I was prowling the aisles of the local Interspar grocery store I was happy to discover several packages of cheddar cheese. Well, I'm thinking, "Cheddar cheese was made for shredding over a fine bowl of chili, chili like I'm about to make. I wonder why Kristi never buys cheddar? Hmm, I'm buying it."

Now, if you are an astute observer, you might notice a couple of holes in my thinking there which could point out why I should not do the shopping on a regular basis. I'm not saying those things should preclude me from doing the shopping, only give one pause in assigning me that honorable task.

Well, Kristi happened to notice these two golden briquettes of flavor in the refrigerator and was helpful enough to point out that they are roughly the equivalent of gold, financially speaking. I probably would have noticed this had I really looked at the price. This also served to illuminate that pesky little itch in the back of my mind, "Why doesn't Kristi buy cheddar?"

As it turns out, I bought two 0.175kg blocks (pictured with my grinning face, wasn't I happy?). So I'm dealing with (I later figured out) 3/4 of a pound of cheddar. Not bad, but I have to admit 0.175kg doesn't seem like a whole lot of cheese to me. Thus, two.

Now, we get to the idea of pricing. Sure, the fine print says, '5890 ft/kg,' but don't even think for a minute that I read the fine print. Besides, if I had, how much is some microscopic amount (0.175kg)? I mean, that reminds me of my grade point my freshman year at tOSU and people said that was bad. Ok, enough beating around the bush here. It turns out that I paid right at $15/lb for the cheese. Part of that is that the dollar has lost over 15% of it's value in the past 6 months. That hurts every month. Another part is that I just wasn't paying close enough attention to what was important (like Kristi's example). That can hurt every day.

I didn't have the heart to each the cheddar on my chili. It's still sitting in the refrigerator, looking at me every time I open the door. My golden bricks of flavor.
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10 comments:

emily said...

ahahaha...

want me to bring some cheddar over at Christmas? does it travel?

Todd said...

Cheddar travels very well. =)

emily said...

Noted! ;-)

Gori77a said...

I. Love. Cheddar. So I can only imagine the joy you will have when you finally consume those tasty golden bricks (before they become not-so-tasty green bricks.)

the cheddar on chili is a brilliant idea, of course. Seeing as how you passed that up, how do you plan on dispatching your cheese now? Sandwich? Pasta? Burgers? I envy your predicament :)

Anonymous said...

Yeah, that fancy foreign cheese costs a lot.
-David B

Todd said...

Hey Dave!
I wonder if they bring it in from Wisconsin?

Todd said...

Jason, you are right on the money. Now my problem is deciding a fitting end for such valuable, scrumptious golden briquetts of flavorful delight. Maybe I should hold some kind of contest for ideas...

emily said...

We like cheddar on this soup!:
http://www.russell-life.com/2008/12/dinner-tonight-5/

Todd said...

I'll give that one a try soon. There was a chicken carcass in the the sink last night. That usually means that Kristi is making soup. So, if each batch takes 2oz. of cheese, how many gallons will I need to make for 3/4lb.? =)

emily said...

hahaha...

it said only 2 oz of cheese per batch, but that´s just if you only want to sprinkle it on when served. if you are a big cheddar person I say just eat it with the cheddar next to you and shred as you go :-)