I love my old comfy clothes . . . my super soft sweatshirt with the rips in the collar and cuffs, my raggedy old t-shirt that has so many holes in it I can’t wear it outside of the house, the shorts that captured my then future-husband’s imagination and turned his heart into a molten mound of mush.
You know what I'm talking about. What's the first sweatshirt that you grab? The brandy-spankin' new hoodie or your old college sweats? Admit it . . .
It takes a lot of time to get clothes broken in just so . . . and then after that it’s all downhill. Alas; eventually they disintegrate into an unwearable poof of lint. It’s so sad when that happens. But it’s nice while it lasts.
You fashionistas can cringe all you want . . . relaxed and cozy is wear (spelling ‘error’ intentional) it’s at. But, I guess you already new (again, intentional) that . . . it's apparently fashionable to dress all bedraggle-like. Now-a-days you can get your clothes pre-ripped, pre-faded and pre-super-softed.
Hmmm . . . maybe I should go into business . . . I gots myself lotsa worn out comfy clothes with alotta wear in them.
My kinda style! Looking like shit is it! Yay!! I'm stylin'!
1/2 Pound Swiss-Style Cheese such as Jarlsberg Or Emmenthaler, Shredded
1/2 Pound Gruyere Cheese, Shredded
2 Tablespoons Flour or Cornstarch
1 Garlic Clove, Halved Crosswise
1 Cup Dry White Wine (Such As Sauvignon Blanc)
1 Tablespoon Lemon Juice
1 Tablespoon Kirsch (Cherry Brandy)
1/2 Teaspoon Dry Mustard
Pinch of Freshly Grated Nutmeg
A Fondue Pot
Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.
Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
Arrange various dipping foods around the fondue pot.
To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.