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On How Fast Time Flies  Submitted to Phototime Tuesday: Aged Gruyere Cheese Gruyere, Switzerland, June 2003 --Michael Althsuler Gruyere cheese needs at least a year of curing to be one of the best cheese in the world. It is aged to perfection. Exactly a year ago, the cheese you see in the pic were just being made and stored. Today, it would have already made its way to one of those cheese parties, or mixed with fondues and other dish needing cheese. Milk to raw cheese to fine cheese in 365 days. It may have even stayed longer to cure some more, who knows? Last year who would've known that we will be where we are right now? We were in Switzerland then, and we never really entertained the thought we'd be in a different place other than being in Manila. Now barely over 2 months, we'd be in Canada, starting a new chapter in our lives. One thing we've learned from all these is that we really can't wait for the right time. In as much as we kept on pushing dates, reality has caught on us to find out that there really is no perfect time for anything. As they say, "Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along." . One year from now, everything will be different from what it is today. I can assure you of that. God willing we all will be in a better state than where we are now. God willing. Bookmark this post on:
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