Here’s a nice, grown-up treat.
Forget the Cheddar, forget the other cheeses in the deli drawer.
Lunge for the Gorgonzola Blue,
Slather two slices of rich pumpernickle with pure, unsalted butter.
Stack the Gorgonzona between the unbuttered sides and plunk into a cold, non-stick skillet.
Turn the heat to medium and slowly, patiently wait for that Gorgonzola to become its oozey,
Let the pumpernickel slowly become its light char.
Take out a pretty plate and place several large black olives onto it.
Add a couple of little pickled hot peppers.
Pour a glass of red, mellow Barbera,
Gather up the pretty plate with the oozy cheeser and
Settle in a comfy place.