Originally written and posted on May 27, 2016
FEEDBACK ON MY 1ST BLOG from May 2016
I grew up in an Italian family, ate alot of Italian food and went to Italy for the first time in graduate school. With this life experience I have acquired a love for Italian cheeses. I also have lived with and around Italians much of my life. I knew that after writing my first blog in May 2016 there was a high statistical chance that I would receive some feedback from a few Italians in my life. Three Iron Range Italian men and one Iron Range Italian woman provided particularly poignant feedback. There will be no names. No way. Have you ever been around an overly emotional Italian before? It isn't always pretty.
Instead of using their names I have replaced their names with a name of an Italian cheese. Know that they all really do exist, that they are all Italian Iron Rangers, and that I really did get feedback from them. If you stay light-hearted, it is pretty funny. If not, you may become aged and crumbly yourself. If you want the actual descriptions of the cheese I used as a guide, go to: "The Terrific World of Italian Cheeses." I replaced the word "cheese" in their descriptions with the appropriate gendered words of him/her, he/she, etc. I stayed as true to the actual descriptions of the cheese as possible.
Four Italian Iron Range Cheese Critics:
He is a tough Italian man with a particular shape – round, pear-shaped. His inner curd is heated – it is heated up till it starts to melt and ends up being stringy (filet). He can be dipped in salt water and then hung up on a cord to ripen - which can take up to a year. His rind is covered in wax to secure it from drying. He can be buttery and moderate at times or picante. His lighter variations makes an excellent end to a dish. A smoked variation is available as well. He is a fantastic Italian man to go along with a sandwich. He is fragile in taste without over powering you.
He is an older Italian man with blue-veins. Sometimes he packs his parts in colourfully printed foil wrappers, which should bear his brand name on it, if it is authentic. He has a strong, piquant flavour – with a tip of bitterness, and is a real overall Italian man. He makes a great partner to consume with polenta, tastes great – with egg and with nuts, and can be made use of for sauces and creams. He is scrumptious with a durable merlot. He is also excellent to have with when eating steak. He is an exceptionally functional Italian man and is appealing to many.
She is most likely the most popular Italian woman. This does not imply that she is anyhow inferior. She is monitored by a consortium and coalition and bears her brand name authentically. The milk from which she is made originates from 2 successive milkings. She is permitted to stand and be partly skimmed to produce other Italian women with simply 30 percent fat in dry matter. She is developed for about 1-2 years. She has a granular structure and can end up being dry and crumbly. She forms a thick, smooth rind. She is a unifier in flavor, not too salted and not too moderate with a nutty quality and a small piquancy. She is often grated over pasta or green salads.
He is a square Italian man who is soft. His rind is brownish and has the tendency to form a mold. Straight underneath his rind, he is soft and soft textured, however in the centre, he is whitish and crumbly. The very first reference of his family history dates from around 1200. He is made from cow’s milk. His curd takes 18 hours to form, and he should grow for a minimum of one month prior to preparing to consume. He is light with a small sourness, ending up being fairly piquant as he ages. Due to the fact that he ruins quickly, he must not be kept for long durations. A piece of him will be plenty. He likewise complements hot polenta, and tastes scrumptious consumed with ripe pears. He is a preferred Italian man.
Four Cups of Italian Cheese Feedback:
Try and match each of the Italian Iron Range Cheese Critics above with one of the four statements below. They are not listed in the order of the cheeses above:
First cup of Italian cheese feedback:
I didn't get the point of it. I don't know what to say. I was confused by it. Were you trying to be funny? I suggest you start studying how the gas tax contributes to roads in St. Louis county instead.
Second cup of Italian cheese feedback:
Very good writing, witty and smart and still sharing some of your views and a few personal facts. I would be careful on length. Liked how you tied things together - that was very creative! Overall an interesting read and loved the photo of your grandma. My dad and grandparents grew up in Brooklyn too. They were all born in Italy and immigrated to the US (Hibbing!). Didn't realize you were Italian too - I knew there was something I liked about you!
Third cup of Italian cheese feedback:
You better learn more about the real Brooklyn. Everyone knows that the St. Louis County Courthouse is in the Courthouse addition neighborhood and not Brooklyn. You better change that before my buddies in Brooklyn see it. I thought it was good. Good job. A little long, but good. Pretty funny too.
Fourth cup of Italian cheese feedback:
You are a good blogger. However, Rangers know what loggers are, not bloggers. And many of those loggers are Finns. They use few words and rarely a "feeling" word. Get concise and to the point with fewer "feeling words" if you want to use the blog for your political campaign.
I want you to know that I will always want feedback. I also think my first blog was way too long. I seek to it improve myself.
Please be kind. Don't post any actual names of persons on-line from my family, friends or colleagues to make guesses about the above blog. This blog is meant for you to get to know me, my experience, my interpersonal style, and my history as a political candidate. My family and friends are not interested in running for political office. Be peaceful. Is that possible? Or, am I asking for the impossible?