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Originally Posted by edmos1
I will sometimes add some dried parsley to my mash too but the butter, parmesean mash is right up my alley
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I was just going to say, that freshly chopped parsley mixed with raw minced garlic, butter, salt and pepper, makes a great base for garlic bread. I always do mine that way, it really intensifies the flavour. Just spread the mix thickly inside a baguette into which you've cut slits, then wrap the bread in foil leaving only a small opening on the top. Place in the oven until golden brown! Those cheese ideas sound great, is there a cheese only thread around here so we can all go mad on cheese recipes? I have a great cheese soufflé if anyone's interested... 
__________________
Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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