[Boomer]

Thank you to uuj and njbchbum and l2ride and barb for all the suggestions.

When my daughter Boomette called earlier tonight, I told her about my disappointing choice of cheese for my beautiful Caprese. Boomette and Mr. Boomette are really good cooks and I am not and I know they mock me behind my back. (And sometimes in front of my back, too.)

"Mom," said Boomette. "Pul-eeeze, please tell me that you did not buy a plastic bag of dry, stiff mozzarella, that was hanging on a hook in the case, to make your Caprese." (Even though we were on the phone, I could tell she was rolling her eyes.)

"Of course not, my dear and darling daughter," I said. "I bought bright yellow Velveeta in that long, skinny box that was on the open shelves next to the stuff in the green cans."

(She knew I was lying about the Velveeta.)

I was then asked if the cheese I bought was packed in a little liquid. When I said yes, I got approval. Then I was instructed in the importance of texture. Finally, Boomette told me exactly where to go.....to find a cheese expert. I am going and I hope to be able to report great success.

I have been spending a little time looking at the sites suggested by njbchbum and l2ride. There are some recipes on them that others might enjoy seeing, too.

Thanks again to all. (And Barb, I love Asiago on some things, but I cannot figure out how something that smells like dirty socks can taste so good.)

Boomer (who will find the cheese at the end of the maze -- one of these days)