Parmesan

I don't like neither one.

I like Parmesan.

I like the Parmesan wings.

The Parmesan wings are much better to me, honey.

But nevertheless, y'all, we got to pray for Rick because, I mean, it's sad, though.

I mean, you know, he's gone through a lot.

I don't like neither one.

I like Parmesan.

I like the Parmesan wings.

The Parmesan wings are much better to me, honey.

But nevertheless, y'all, we got to pray for Rick because, I mean, it's sad, though.

I mean, you know, he's gone through a lot.

I don't like neither one.

I like Parmesan.

I like the Parmesan wings.

The Parmesan wings are much better to me, honey.

But nevertheless, y'all, we got to pray for Rick because, I mean, it's sad, though.

I mean, you know, he's gone through a lot.

me.

The pizza you like has nothing to do with arugula or any kind of shaved Parmesan situation on top of it.

Hell

no.

So he got chicken fried steak.

He got Parmesan toasted toast.

So two slices of like, you know, Texas toast.

And then he got a loaded baked potato.

You have Pecorino Romano.

You have Gruyere, cheddar, Parmesan, Gouda, Swiss Brie.

You have all these different cheeses that come from.

different countries, like, you know, parts of different cultures or whatever, all in this one house of cheese, as it were.

Explained everything very well.

We got to try some real Parmesan cheese.

Our son said it was the best cheese he ever had.

And then proceeded to make Parmesan sandwiches at breakfast every day that we were in Italy, which was hilarious.

Like, I want you just to imagine giant blocks of Parmesan between bread, and that is what he was eating.

So... you know to each their own I guess it was very good um we tried a bunch of like cured meats which are just so good in Italy compared to how they taste in America I'm not a big like pork person I like bacon I like some pork but I don't like it to be too porky if that makes sense but all of the cured meats in Italy is so good the salami like all of it it's great And our daughter loves salami too, so she was enjoying that.

We had some salted cod, which was very good.

first it's

It's a lot like Parmesan.

Oh,

God.

Yeah, yeah, yeah.

Ian, you want to take a look at this before we do it? No, I'm good.

Just look at how it looks like Parmesan.

Very squeamish.

They don't need a lot of oil because they've already got quite a lot of butter in the twist.

So it's more to hold the salt or even Parmesan, Parmigiano-Reggiano for that strong flavor that the oil will help that to stick to the dough.

Muffins are always a hit.

We like to do chocolate chip muffins using spelt flour.