An outstanding creation of Auguste Escoffier. 
Reading Tolkien can be Hobbit forming. 
In with the 
"Ceterum censeo Islam esse delendam."
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Dark days for America.
Isn’t this Creepy Porn Lawyer Day as well?
Happy Hobbit Day, FRiend! :-)
Or try BRIE BAKED w/ CHERRY JAM if you're in a savory mood....cheese is melty, luscious, the saltiness is tempered by sweet-yet-tart cherry jam and balsamic. Brie is best warm and fresh, although will fridge airtight a week, includingcherries. It firms up, but slicing pieces off and serving on crackers or bread works fine. Capping Brie, cutting through rind takes a bit of elbow grease. Use a sharp knife, take your time, and be careful.
BRIE BAKED w/ CHERRY JAM
METHOD Cap brie round about 1/8" thick. Center capped brie on silpatted or sprayed sheetpan. Spoon over center combined jam and balsamic (taste to perfect balance of flavors; adjust if necessary); keep a bare inch margin at perimeter to avoid runoff while baking. Loosely place brie 'cap' over jam mixture. Bake 400 deg 10 min (cheese has melted). Using two large spatulas, transfer to server.
CHEFS NOTES In the final moments, jam may runoff, but keep a watchful eye; sugary jam burns if it touches sheetpan.
SERVE immediately w/ bread, crackers, mini toasts, chips, etc.
ING 8-ounce wheel of Brie, about 1/3 heaping cup cherry jam or preserves, tablespoon balsamic vinegar, bread, crackers, mini toasts, chips, etc.
