Fungi on the Rind
A Camembert’s a cheese whose claim to fame
Involves a smelliness that’s hard to name.
Mushroom aromas with a barnyard twist,
Hints of ripe laundry by garlic kissed,
This is how the cheese’s loving hordes
Try to put their passion into words.
Who, after all, could possibly not savor
The scents these connoisseurs insanely favor:
Dirty t-shirts, sweaty pants, and cow pies,
Toadstools blooming next to fragrant pig stys.
But let us let that be just as it may.
About this cheese there’s even more to say.
Camembert, while young, lives in a rind.
A nicer cover would be hard to find.
A living surface, not unlike our “peau,”
(That’s French for “skin” in case you didn’t know),
The rind provides a shelter good and moldy
To help the cheese become a golden oldy.
The cheese in turn feeds fungi on the rind.
Help me, it says, and I’ll repay in kind.
And here’s what seems well nigh incredible:
This rind for you and me is edible.
Atop the gooey goodness that comes out
The rind rewards our tastebuds with tart clout.
Come shed with me some tears of gratitude
For Camembert, a cheese with attitude,
Born in France’s Normandy, it’s said.
You bring the cheese and wine. I’ll bring the bread.
Reference
http://www.npr.org/blogs/thesalt/2012/01/05/144734043/what-the-camembert-rind-does-for-the-cheese-inside?ft=1&f=1001
(Copyright 2018 James Mansfield Nichols. All rights reserved.)
Counterintuitive
I’ve had little training as a painter, but one tenet I’ve tried to honor is the one that says, “Choose a brush you think is too large, then start your painting with one size larger.” However, human likenesses are comprised of so many fussy details — a slant, a crease, a ripple, a glint, a bulge — I’ve found myself resorting to smaller brushes.
The tenet is still useful, however, for whatever else may be in the picture. When I’m stuck trying to capture the minutiae of an artifact (today it’s rifles), overcoming reflex and falling back to a bigger brush often gets me into less trouble.
One day, aged nine, I couldn’t draw a satisfactory breath. The more I gasped, the worse it got. I lay on the cool hardwood floor with one of my books, “Mister Revere and I.” It was the tale of Paul Revere as told by his horse — familiar and comforting. For some reason, I decided to go against what my body was screaming to do, and hold my breath for a moment instead. It worked. I was hyperventilating. Trying less hard to breathe returned me to normal breathing.
I spent ten days in my uncle’s hospital room during his last illness. Besides lymphoma he suffered from COPD. A nurse would come in twice a day with a breathing treatment for him. Once he said, “I can’t get enough food in my lungs.” The nurse laughed indulgently. I knew she thought he was addled and talking irrationally, but in his agitation my cowboy uncle had stumbled upon an apt metaphor.
(Copyright 2018 James Mansfield Nichols. All rights reserved.)