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dyejob
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Same Ed, different page.

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I think I'm running out of juice here. I'll be bumping around elsewhere for a second, and then I'll be going to bed. Whew!
Laziness strikes!
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joel mchale??

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why Hello Dollface
joel mchale??

Hot bod, but I hate his face.

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See?

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You know who I *do* like from Community?

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My friends insist that he should play my boyfriend in the movie of my life . . . and I only KIND of agree. He can be as funny as my boyfriend, sometimes . . . but I want someone cuter to play him:

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When I suggested Andre 3K my friend Adam got huffy: "IF HE GETS TO PLAY YOUR BOYFRIEND THEN CHRISTINA HENDRICKS GETS TO PLAY MY GIRLFRIEND!"

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dyejob
So I made a solemn promise to myself that I would try every single cheese sold at my favorite specialty grocer.

I made this promise about a month ago.

Since I began my cheesy quest, I have tried:
- Mimolette, a waxy French cheddar
- Roquefort, a pungent French blue cheese
- Hook's Four-Year Cheddar, a firm, very sharp American aged cheddar
- Cowgirl Creamery's Mount Tam, a soft, subtle American brie
- Cowgirl Creamery's Wagon Wheel, a firm and complex havarti-type
- Red Dragon, a red-wax-dipped Welsh gouda blended with mustard seeds
- Cave-Aged Gruyere, reminiscent of both Swiss and parmigiano
- Koko's Coconut Gouda, a Dutch gouda (not smoked) made with a dollop of coconut cream
- Manchego, a Spanish cheese made with sheep's milk (I've tried it before, from Trader Joe's)
- Lamb Chopper, a soft-firm sheep's-milk cheese from a small California dairy
- Cypress Grove Chevre "Sgt. Pepper" a goat cheese mixed with red pepper and spices
- Boschetto al Tartufo, a blend of sheep and cow milk aged with black truffles
- Rogue Creamery's Smokey Blue, a blue cheese smoked over hazelnut shells
- Cypress Grove Chevre's Purple Haze, fresh goat cheese blended with lavender and herbs
- Fiscalini smoked cheddar, from a creamery in Modesto, CA
- Point Reyes Toma, a bit like a smoked gouda with a rind that may be inedible that I ate anyway
- Le Delice Mon Sire, a soft, high-quality brie that firms toward the middle
- Brebirousse d'Argental, a gooey cheese that tastes like cream cheese, smells like wet dog
- Fromager d'Affinois, a buttery, velvety, utterly sexy double-cream
- Noord Hollander, a salty, buttery cheese like a strong parmesan with deeper flavor


On a whim, I picked up another soft-ripened cheese:

- Saint Angel, an ooey-gooey triple-cream soft-ripened cheese

It was a smelly cheese, not as smelly as the Brebirousse but still pretty funky. According to this website, Saint Angel is made similarly to d'Affinois, but the result of a triple-cream is an even gooier cheese that firms closer to the center. The gooey part, straight out of the fridge, was like a very indulgent custard -- but a pungent cheese instead of a vanilla or egg flavor.

Also, I bought another wedge of Lamb Chopper to give it another go. I loved it when I tried it; it's a good snack cheese with a satisfying texture. As much as I am enjoying the funky soft cheese, I feel like something more toothy (as in "al dente," or firm).

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Okay, so I was Googling images of "Saint Angel cheese" and I found this:

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WTF.

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I've tried a great many cheeses in my day, but I'm starting to want to go back to some of my past favorites. I picked up Roquefort three times; this is my second wedge of Lamb Chopper; without a doubt, my next cheese is going to be Boschetto.

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I'm cutting into the Lamb Chopper right now. Yup. Right now.

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I might follow Lamb Chopper up with a taste of Roquefort. I'm insane with the cheese.

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Part of cheese connoisseurship is being able to tell what type of milk (as in, which animal) was used in creating it.

Lamb Chopper has a clue in the name, but I can definitely tell it was sheep.

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