They’re good, but the ones still on the tree will probably show me I should have held off a day or two more to let them get a little darker and sweeter.

Except that this recipe is demanding I go buy a bit of Brie right now so I can roast cherries in balsamic and then use them on toasted cheese sandwiches to make them, as the pleading promise of childhood offers the beseeched, pretty, please, with cherries on top.

Indeed they are in those photos.

I described it to Richard and he’s all in.

I asked Michelle if there were any nondairy Brie substitutes out there and she made a face and said yes but they’re vile.

Well alright then.

He and I will just have to try it out with the real thing. I am totally ready for it. (Other than, y’know, not actually having the cheese yet.)