I'm slightly obsessed with those stupid little tests like, 'what mythological creature are you?' 'What color are you?', 'What planet should your rule?', that kind of thing and along those lines, I found one that tells you what kind of cheese you are because, really, who doesn't want to know that?
cheese test
I'm mozzarella:
I'm not sure how I feel about being called 'round'.
the luminous grass of the prairie hides
feet lovely and still as sleeping doves,
porcelain bones strong enough to carry a life,
but weighty and unmovable
As black Dakota hills. ~ Riesa
This is what I am --
You are camembert!
You are a creamy, delicate tasting cheese. You are refined and graceful and very organized. As a very insightful cheese, you like to ponder the meaning of life.
I am also mozzarella.
I made a Website which is all quizzes (constucted with JavaScript) because I like those quizzes too. However, I am having trouble getting the images to display the way they were intended and I don't want to put it out on the Web because it's just embarrassing right now.
But the whole site I made has all these quizzes -- there are different categories that relate to my interests (GRE Vocab Quizzes --- you are presented with one word and a drop down list of antonyms and you have to select the right one: English Grammar --- you are presented with a sentence and you have to choose the appropriate punctuation with a radio button list; Lord of the Rings: you are presented with trivia from the books and movies and Movie Quotes Quizzes: you are presented with a quote and you have to identify the movie it came from.)
Anyway, when I FTP all these files and try to view the page on the actual, real Internet, there are placemarkers for where the images would have displayed but no images.
I am using Dreamweaver and I am just too lazy to try to figure out where I have gone awry. When I look at the images they're all divided out into numerical folders. I've got to figure this out. Also, my whole Web site is graphically heavy so that anyone who didn't have high-speed wouldn't have a prayer of ever taking these quizzes.
like anyone really wanted to know that --- I am just venting my frustrations.
"...if you weren't smart enough to get a pedophile in a dress to put a small amount of water on the child’s forehead, then what the eff did you think was going to happen?
"You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy."
Interestingly, I try to avoid eating parmesan cheese because it sometimes contains rennet.
What is the use of a violent kind of delightfulness if there is no pleasure in not getting tired of it.
- Gertrude Stein
A washerwoman with her basket; a rook; a red-hot poker; th purples and grey-greens of flowers: some common feeling which held the whole together.
- Virginia Woolf
You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy.
Parmesan - I'm yummy over a good pasta, thats all I have to say!
A man should never be ashamed to own he has been in the wrong, which is but saying in other words that he is wise today than yesterday - Alexander Pope
Conviction that is not under-girded by LOVE makes the possessor of that conviction obnoxious and the dogma possessed becomes repulsive - Ravi Zacharias.
You are blue cheese!
You are a soft, crumbly white blue-streaked cheese. You are very cool and mellow. You are very knowledgeable and wise and people come to you for advice and help.
Blue cheese is a white cheese with blue veins and a sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor. Use in salad dressings with cream cheese for spreads. [Texture: hard, semi-soft ]
I am blue cheese!
I am a soft, crumbly white blue-streaked cheese. I am very cool and mellow. I am very knowledgeable and wise and people come to me for advice and help. (
Blue cheese is a white cheese with blue veins and a sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor. Use in salad dressings with cream cheese for spreads. (Looks delicious cheese. Sadly, I never had it.)
I sang of leaves, of leaves of gold, and leaves of gold there grew.
You are mozzarella! So says the test. I do like it, but I love cheddar, Monterey Jack, Colby, Edam, Munster, Swiss, and good ol' processed American as well!Kind of a chesse fanatic.
Some of us laugh
Some of us cry
Some of us smoke
Some of us lie
But it's all just the way
that we cope with our lives...
Mozerella! Wonder if that has anything to do with wanting to go to Italy.
"So heaven meets earth like a sloppy wet kiss, and my heart turns violently inside of my chest, I don't have time to maintain these regrets, when I think about, the way....He loves us..."
http://youtube.com/watch?v=5xXowT4eJjY
You are american cheese!
You are a smooth, lightly colored, square-shaped cheese. You are a classic simple cheese. You are cautious and practical and very down to earth.
American Cheese is smooth, with light, yellow or orange color. The cheese is usually cut into square slices and it does not separate when melted. It has a mild taste. [ Country: United States ||
LET THERE BE LIGHT
"Love follows knowledge." – St. Catherine of Siena
My literature blog: http://ashesfromburntroses.blogspot.com/
Wow... I love those tests!!
You are brie!
You are a cheese with a complex flavor. Your moods are affected by your current environments. You are sophisticated and mature but sometimes a little superstitious.
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature. [ Country: France || Milk: cow milk || Texture: soft || Recommended Wine: Bourgogne ]
"A book holds a house of gold."
I am American Cheese also....
I too took the chesseburger routeOriginally Posted by Virgil
You are american cheese!
You are a smooth, lightly colored, square-shaped cheese. You are a classic simple cheese. You are cautious and practical and very down to earth.
American Cheese is smooth, with light, yellow or orange color. The cheese is usually cut into square slices and it does not separate when melted. It has a mild taste. [ Country: United States ||
.
"Americans should know the universe itself as a road, as many roads, as roads for traveling souls."
-Walt WhitmanThey have their worries, they’re counting the miles, they’re thinking about where to sleep tonight, how much money for gas, the weather, how they’ll get there—and all the time they’ll get there anyway, you see.
-Jack Kerouac
Im another Mozze ...not even going to attempt to spell it pizza cheese!
My mission in life is to make YOU smile
~~~~~~~~~~~~~~~~~~~~~~~~~
"The time has come," the Walrus said,"To talk of many things:
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I picked Germany and I still got mozzarella, I think the pizza choice overrode the Germany choice.
the luminous grass of the prairie hides
feet lovely and still as sleeping doves,
porcelain bones strong enough to carry a life,
but weighty and unmovable
As black Dakota hills. ~ Riesa
You are camembert!
You are a creamy, delicate tasting cheese. You are refined and graceful and very organized. As a very insightful cheese, you like to ponder the meaning of life.
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.
There is no darkness, there is no light, there is only Lasagne!
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