Yum!

Fantastic news, everyone!

New York City chef Daniel Angerer is now serving cheese made from his wife’s breast milk!

If you’re like me, this means that your gastronomical prayers have been answered. Why put up with one more morsel of the same old cow-sheep-goat cheese while dining out, when you can have Lori Mason cheese. What? Oh, Lori Mason is the chef’s wife/dairy supplier.

What could be more wholesome!

Still not persuaded? Well, according to the chef, the flavor depends on a variety of factors, such as what the cheese is served with (The New York Post says Angerer recommends a Riesling ((and a generous palmful of Xanax never hurt anyone)) ) as well as the mother’s diet. (Disclaimer: Xanax should be taken only in dosage prescribed by your doctor, unless you and Michael Jackson shared a doctor, in which case, cut the dosage by 10).

I am very excited about that part about the mother’s diet.

Because say your diet is low on leafy greens this week. Why not call the restaurant ahead of time and ask that Lori bulk up on kale! And grab a cube of tofu, while you’re at it, please, I could use some protein. Three birds, one stone.

And more wonderfulness to come! According to the New York Post, Lori has suggested to her husband that he make gelato using her milk.

I am a bit concerned about how much milk this woman is producing and how 10 week old baby feels about this. When I was nursing, a lactation consultant told me that a mother can produce enough milk to feed the Red Army.

Although I bet that the Red Army are not the Riesling types.

One year ago ...

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