Breakfast of champions

I have a quarter loaf of yeasty, freshly baked French bread slathered lightly with new butter, with paper thin shavings of inexpensive truffled cheese and two tiny Somerfeld apples. The bread and butter is comfort food par excellence, particularly with a shaving of perfumed cheese resting on top. The almost-garlicky savor of the truffles is offset by the creamy bite and sharpness of the cheese.

And Somerfields-- ohhh, they are the best apples you can find. Wine-rich, extremely crisp and crunchy, they snap juicily under the teeth and give off their intense, almost condensed apple tartness. They are the perfect balance of sweet, tart, intense, rich, and crunchy.

My house is perfumed by baking yellow cake. Lest any of you fear that I have a gourmet bone in my body, rest assured that this from-a-mix (dosed with homemade bourbon vanilla, though) cake is destined to be split, filled with a mix of buttercream frosting and marshmallow fluff, and then frosted/glazed with seedless raspberry jam and sprinkled with coconut. I am going to make an enormous raspberry Zinger for a treat with tonight's game.

Welcome to Lizard Forebrain

Well, here we go. I've made myself a little blog for writing about the senses; mostly fragrance and flavors, knowing me, but we'll see how it turns out.

When I get to rambling about sensorium and aesthetics this will be where it goes.