Sometimes the best dishes are the least complex.

I laughed reading a line in an Ina Garten interview in the New York Times yesterday: speaking of her preferred weekend lunches, she said, “I don’t like fancy food.” It’s a funny thing for a food professional to say, but it makes sense: as she instructs in her "Back to Basics" series, simple food, prepared well, surpasses extravagant dishes executed without expertise.

Good evening to everyone. I am sitting here after I brought my wedge of Point Reyes’ Newest Blue to test at my company’s picnic. Why not bring it to a place where all of my colleagues have lived around the world working in development and are experienced in eating new and unusual foods? My name is Karen and while this might be my first time writing about cheese, I can’t help think that I have been in countless situations where I am trying things first before everyone else will try them after me.  As for cheese- I am just a plain “cheesie.”  I call myself that because I start to sound cheesy when I describe some of the delicious stinky ones in the world that I’ve tried and I love them.