So I'm bad at posting...

See? I said I was bad at this. It's a self-fulfilling prophecy. In an effort to not be totally lame, I will try to recount some of the deliciousness I've eaten the last two weeks, and then I'll post a picture of Brie (that I find on Google) to make it somewhat cheese related. That seems fair, right?

 I went to Pizzeria Mozza this past Sunday, a popular pizza place in Los Angeles that serves all sorts of fancy and creative pizzas. Their menu comprised of just the ingredients rather than the name of the dish itself, which made it difficult for me since I make many food decisions based on just the name. I mostly stopped reading after the first ingredient. We ordered 3 pizzas, pepperoni, fennel sausage, and another pizza with a cracked egg over it. My favorite was the pepperoni because it had flavorful chili peppers. We also ordered bone marrow, which was delicious and fatty, caprese that was not called caprese because I couldn't find it on the menu, and a salad that was like a caesar but not called as such either. Unfortunately, I did not take any pictures.

 The weekend before the last, I had brunch with a good friend, Sandra. We met at Bottega Louie, where she asked me to be her bridesmaid. Bottega is close to my work, so I go there fairly often.

That is us with our desserts and drinks. Bottega, if you live in Los Angeles and have not yet gone, is heaven for someone who loves macarons and Italian food in a fancy setting. The place is almost like a beautiful warehouse - it's got high ceilings and the entire space is undivided, and the chefs cook at their cooking stations behind see-through glass. However, I'm always too focused on the colorful and beautifully displayed desserts to notice the chefs. Now about Brie...

Doesn't that look delicious..?

Cheesy Introduction

I love cheese, and I love wine. But for how much I claim to love them, I have realized that I know surprisingly little. For the last two decades of my life, I have been stuffing cheese into my face without ever remembering what type it is, where it came from, and how it's made. Last Saturday, the boyfriend and I were hanging out at Avalon. I was nibbling on various types of brie and Gorgonzola as my boyfriend watched on with mild amusement (he does not like cheese except on pizza), when I realized the waiter who brought me my cheese had not disclosed what types they were. About to ask, I had a moment of self-realization that I would never remember it anyway. It turned out that I was eating brie, truffle brie, Gorgonzola, and dry-aged Parmesan. My problem, you see, is that even when I find a heavenly chunk of cheese, I don't remember the name and I can never order it again, unless by chance and happenstance.

Here is a picture of the cheeses I had. Enjoy the view. As for learning about cheese (and food in general), I will start on that journey little by little...in the next post.