Mac and Cheese

I just made the richest (and most expensive) mac and cheese ever. I had this old expensive cheese in my fridge from once upon a time when i had money and decided that there are only so many melba toasts and cranberry chutney for me to try to eat it all so I put much of it in a mac and cheese. (I still have some left... insane eh?)

Well it's delicious... but too delicious... rich. My head hurts now... I'm sure I can't even smell it now or I will faint.

I'm sure this is a metaphor for something life or love or something. Something rich and wonderful and sickening at the same time.

Truth is. Mac and cheese is best with some extra sharp cracker barrel, and at the most some asagio. Do we really need brie and a 10 dollar per ounce soft cheese that will remain nameless? No. Some things call for simplicity. Pairing down...

Just $3 a brick. At most.