Ends of Cheese
It's a tradition that started with her mother,
who used to go to a local deli guy -
"Marty at the Mart", she called him -
and she would ask for ends of cheese,
the heels of five-pound blocks too thin
to go through the slicer. For a good discount,
she'd bring home a plastic bag of all kinds
of cheese scraps - American, cheddar, provolone,
Swiss, gouda, parmesan. It was a good way
to make ends meet. Then she'd whip up
a roux and add random pieces of cheese -
a literal melting pot of international favorites.
And oh, what a fondue it would make,
or a sauce for macaroni and cheese.
Today she carries on her mother's tradition,
out of preference rather than need.
She makes a killer mac and cheese too,
and says it's good to know that like the cheese,
when we come down toward
our end,
there is still can be a use for us.
I'll be back soon with a synopsis. Hope you enjoyed reading!
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