further culinary daydreaming

now i'm looking into some French (or Franco-Italian) recipes with blue cheese. it kind of feels like cheating because bleu d'Auvergne seems like a shortcut to making anything taste good and exciting, but that's just how seasoning works, i guess.

it hurts to say this, partly because of Finnish pride and partly because i think everything French is overrated, but French cuisine looks more interesting to me than Finnish cuisine. although i'm not too interested in fine herbs, and i'm not quite ready to go buy white wine unless i'm planning to use it for more than one thing.

actually that is a big thing holding me back from trying different cooking styles: i'm reluctant to buy new seasonings if i'm not going to use them much. i don't have unlimited space in my pantry.