Our home made cheese fondue, using a recipe that had camembert cheese and 2 other types of cheese. ???
Hubby and I discovered we had no cheap white plonk so used cheap red plonk. Then the fungus around the camembert didn't melt (camembert is a bit like brie cheese ~ soft goey consistency so we didn't take the fungus off). It looked awful.
We hand whisked the blazes out of it, which helped somewhat. (Electric mixer is somewhere in the bowels of a moving box)
Not to loose heart we carried on, got the mixture to thicken up and tried it with bread. Despite looking revolting, it tasted delicious!
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