just add guests
"So what are you going to serve on Friday night when T and K come over?" asks Mr. M.
"I haven't got a clue!" I reply, still tired, still uninspired, "Any suggestions?"
"What about a cheese fondue? We haven't had that in a long time."
"That's an excellent idea! You're a genius!" (he likes it when I say that)
Now, you may think that a genuine Swiss cheese fondue is a bit of a bother for someone as tired and uninspired as I am. First you have to go out and buy the main ingredients - for the fondue Neuchâteloise that we like that would be Emmental and Gruyère cheese. To make it really authentic you also need Kirschwasser. And who has a bottle of Kirschwasser just hanging around? Unless you're having fondue or a baking up a Schwarzwälder Kirschtorte (known in English as a Black Forest Cake/Gateau) once a week, it's probably not in your liquor cabinet.
But buying the ingredients is easy compared to melting everything together in your fondue pot (the Swiss call it acaquelon) without 1)burning it or 2) ending up with a clumpy, stringy mess that even the most polite guest would have a hard time enjoying. OK, I'll admit it's not rocket science, but if it goes wrong it tends to go really wrong.
Tonight we're taking the easy way out
Ready made cheese fondue! Any proper Swiss people reading this are probably wringing their hands in dismay. I do apologize. But anyway, you plop everything into the pot, gently heat it up and voila, your dinner is ready in minutes. A nice crusty baguette cut into chunks and speared on fondue forks helps to transport all that delicious cheesy goodness to your mouth and you won't be able to stop until you're about fit to burst, it's that tasty.
Mmmm. Fast food, Swiss style.