Not Avocado and Cheddar Crepes

We were supposed to have avocado and cheddar crepes.

Whaddya mean "Ewwwwwwwww"? Hey! Come back here!

Lacking a certain je ne sais quoi.

Avocado and cheddar crepes are tasty! They aren't as good as brie and avocado crepes, but they're pretty damned good. The coolness and firm creaminess of the avocado counters the hot, salty oiliness of the cheese, making for a very satisfying taste experience, whether in a crepe or in a sandwich.

And avocado and cheese crepes are even better when smothered in maple syrup.  Though in all fairness even cardboard tastes awesome smothered in maple syrup.

OK.  Are we good now?  You're gonna try this at least once, right?  No?  Well, too bad, this is my blog and my food.

Anyways, all the avocados were bad despite looking firm and being bought only two days prior, so we just had cheese crepes.

Where the Fuck is Portneuf Anyways?

This morning I had an omelet with a side of La Sauvagine cheese on toast. 

La Sauvagine is made by Alexis-de-Portneuf.  This morning my Spousal Unit asked me, "Where the fuck is Portneuf, anyway?"  I had no idea.  But my guess is that it doesn't matter because Alexis-de-Portneuf is a subsidiary of Saputo, the Giant Cheese Machine.

Alexis-de-Portneuf also makes Brie de Portneuf. One time I was watching a pretentious cooking show where they were discussing artisanal cheeses.  The guest (because it was one of those cooking shows where there's a different guest each show prattling on about one thing or another) was going on about how sometimes cheeses look artisanal, but aren't.   As an example, he said, "If I buy a brie that says it's from Portneuf, I want it to be from Portneuf and not some industrial fromage."

And hence, it doesn't matter at all where Portneuf is as this cheese is made in some factory in Laval or Brampton.