accidentally recruited by the yakuza

A Florida Panther with still visible spots, and her young cub.

But I don’t know - when I started work, many decades ago, it was expected you’d start at 9, finish at 5. You’d get your lunch break. You are expected to give about 70% of yourself the majority of your time. The last hour of each day and Friday afternoon were quiet times. There was time in the day to hang out with your coworkers for ten minutes talking about anything, not just work.

Now you’re expected to come in early and leave late and work through lunch. Give 100% all the time, more if you can push it. Don’t take leave. Work every second of every day as hard as you can push yourself. Do not waste time in the kitchen just chatting. Why aren’t you working harder?

And perhaps we’re burning out and take massive amounts of stress leave not because we’re not keeping a gratitude journal but because we are all being pushed to breaking point consistently, day after day, until we snap.

The older days weren’t perfect. But there was an understanding that work wasn’t life, and we could relax a little at work and still get paid enough to live. Now we are expected to give everything we’ve got, then give more, and not get paid enough to do something as simple as get a coffee after work. Even our hobbies are supposed to be monetised.

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

here he is