I know what you are thinking – Nick hasn’t had a meal in ages and is possibly wasting away. You are very worried. Don’t be, I am still eating but just haven’t had time to blog it. For the past 2 days I’ve been throwing myself into work and fact finding at the Wash-U Genome Center and haven’t had much time to blog hard.
But don’t worry, I am well, I am still managing to find time to eat. Last night I got a pizza from Imo’s. This is a St. Louis institution, a thin, quite tough pizza dough topped with tomato. So far, so normal. But instead of mozzarella they use an ingredient called ‘Provel’ cheese. When I heard about this first time I assumed it was just an abbreviation of Provelone, but the truth is far more sinister than that. Provel cheese is a mixture of cheddar, swiss and provelone. Why not mozzarella like the rest of the universe? Apparently because this cheese “bites” more cleanly, so there’s less stringy, gooey cheese mess to contend with.
I ate it though.
OK, stay tuned and I will soon tell you all about the great city of St. Louis properly and about the amazing Genome Center where I’m working.