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The problem? I'm the only one around who makes pasties, and I simply don't have the energy it takes 
Hello again, Pilkington,
Theres actually a story to that blue cheese i recall. Yrs ago, when we did not know abt blue cheese existing in this world, a boss gifted family w/ a large package of the cheese from a trip. Of course we were excited, and at the time here where except for small sliced packages of imported cheeses, what we often only have are mild stuff of blocks called cheese food, some cheddar, edam, chizwhiz, occasional cream cheese, kesong puti or white cheese mostly... blue cheese must be something special! So in-law opens the package, wantng to put some in cooked spaghetti.. but the cheese was such a surprise, nothing ppl expected-- and gave it away. Perhaps if we tried ti little by little, a few days or months.. perhaps one could learn to like it too=).
Theres actually a story to that blue cheese i recall. Yrs ago, when we did not know abt blue cheese existing in this world, a boss gifted family w/ a large package of the cheese from a trip. Of course we were excited, and at the time here where except for small sliced packages of imported cheeses, what we often only have are mild stuff of blocks called cheese food, some cheddar, edam, chizwhiz, occasional cream cheese, kesong puti or white cheese mostly... blue cheese must be something special! So in-law opens the package, wantng to put some in cooked spaghetti.. but the cheese was such a surprise, nothing ppl expected-- and gave it away. Perhaps if we tried ti little by little, a few days or months.. perhaps one could learn to like it too=).
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