Time for Some Witty Banter

Some days I am just so taken by the versatility of Cream Cheese.

I mean, first of all, it is kindof like spoiled milk. It's sour, and smells a little off. Is it cheese? Is it pudding? Is it a spread? Is it something you eat with a fork? Can you slice it?
It comes in a tub--or a block. That's the first clue you have something beyond our realm of comprehension!

I've had cream cheese on a bagel.
I've had cream cheese in a taco dip.
I've had cream cheese in a fruit dip.
When will it end!?

Not anytime soon, I can assure you. Because this very coming holiday where we celebrate the birth of our relationship with corn (and Native America--we've had our ups and downs), I am going to be concocting my very favorite cream cheese application of all time: pumpkin dip.

Chew on that, my friends. Tacos, to fruit, to pumpkins spread out on a little graham cracker (preferably gingerbread flavored).

Cream Cheese: the new hero of culinary art.
I see an Iron Chef coming!