Brie-Curious

I’ve been a picky eater my whole life, and while I’d like to think that I’ve become a little more adventurous over the years, the reality is that I rarely add a new ingredient. New recipes, sure, but they are made up of ingredients I’ve eaten in other ways.

I’ve been brie-curious for a few years. I’m not the best with cheese, in general, but every once in a while, I think about trying brie but ultimately back out.

Josh and I were out to lunch at one of our favourite cafes attached to a bookshop, with tables overlooking the river. I ordered a tofu sandwich with peanut sauce, and Josh ordered a brie sandwich with apricot jam. I heard myself ask, “Can I try a bite?”

I was as stunned as Josh was. But I went through with it. And it was fine. I’m committed to trying a whole sandwich at some point. Get myself familiar with the taste.

If I push myself, I can’t do it. If I wait to feel comfortable, I may wait years, but it usually goes smoothly. I wish there was a way to speed up that second timeline, but it is what it is.

And now I can eat brie tucked into things. I may be a few steps away from eating it on a cracker where I can see it.