V for Verbosity

Ben used to make fun of his former uni lecturer's Indian accent - a 'unique' pronounciation of words with the letter "V". Like "poverty" became "poWerty", "verification" became "Werification".

From the movie "V for Vendetta", I wonder how would his lecturer pronounce these lines:

V: This visage, no mere veneer of vanity, is it vestige of the vox populi, now vacant, vanished, as the once vital voice of the verisimilitude now venerates what they once vilified. However, this valorous visitation of a by-gone vexation, stands vivified, and has vowed to vanquish these venal and virulent vermin van-guarding vice and vouchsafing the violently vicious and voracious violation of volition. The only verdict is vengeance; a vendetta, held as a votive, not in vain, for the value and veracity of such shall one day vindicate the vigilant and the virtuous. Verily, this vichyssoise of verbiage veers most verbose vis-à-vis an introduction, and so it is my very good honor to meet you and you may call me V.

Each word in red is one that I had to look up its meaning in a dictionary - a display of my dismal vocabulary of V-lettered words. And to add insult to injury, I still don't quite comprehend what the ^&%$# the above was talking about. Vichyssoise is a potato-leek soup leh... how come got a soup in an introduction one?????

And I wondered how I endured the rest of the movie... Ha.

Getting Cheesy

Cheese had never been a common item in my diet. My whole world of cheese used to consist of just cheddar cheese slices by Kraft. I never knew there were other forms of cheese. Then, from Pizza Hut, I learnt about Mozzarella. From spaghetti and pastas, I knew about Parmesan. On a Caesar's salad, I met the yucky Blue Cheese.

Still, being Asian, I could not appreciate why the Ang Mohs loved their cheeses so much. So much so that they have to put it on everything? In soups, salads, rice, pastas, burgers and sandwiches.

And to make a cake out of cheese? Is someone out of his mind?

Ah, you see, I had not had the real thing then...

Philadelphia cream cheese, whipped with yoghurt and eggs, baked on a crumply cracker crust and chilled to a dense creamery. Then from the great pie, you extract a humble slice, gently spooning into a corner of its firmness, lifting and letting the bits melt slowly in your mouth, swirling in a tangy flavor mixed with sweet indulgence.

Err, wait, what am I writing?

Anyway, I just baked a cheese cake today according to this recipe. It's now chilling out in the fridge and tomorrow, I shall have cheese cake and Teh Siu Dai for breakfast.