Au gratin

Au gratin (adj): sprinkled with breadcrumbs or grated cheese, or both, and browned.

dictionary with letter A“That’s cheesy.”

We use that phrase whenever we want to insult something by portraying that it’s maudlin or overly sentimental.

Yet I’ve never heard anyone take a bite of a delicious lasagna and proclaim it “cheesy” and have it mean anything negative. Matter of fact, I have often used cheese to save a dish that seems to have lost all of its personality in the baking.

Cheese has some wonderful attributes:

  1. It melts.

I don’t really trust anything that isn’t willing to melt. If I’m with a woman and my touch or kiss does not melt her, it would not matter how attractive she appears, she has lost her appeal.

I trust that my ice will melt and give over some of its cold to chill my drink.

Melting is what we do when we decide to allow ourselves to become heated and pliable.

  1. It’s gooey.

Even though people around me don’t want to be gooey and gentle and silly, I find that when you actually pull it off, the room is not only energized, but tenderized against the hostility of cynicism.

  1. It stirs in.

When you finally have discovered that your cheese has melted, you will find that it is now willing to be stirred into the available concoction. While maintaining its own flavor, it glues the entire mixture together.

I like cheesy.

And I will continue to be cheesy, insisting on becoming au gratin to the blandness of the dishes around me, so that we can make sure to remember how wonderful it is … to feel.

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