To brie or not to brie - Update

I know, you folks couldn't sleep at night without knowing what happened to my brie. Hence I present you with this update.

As of the time of this post, I still have a square inch of brie left in my refrigerator. No, I did not enjoy it in the least, but I have a thing about throwing out food. Brought up by grandmother who had survived an artificial famine in 1930s and the World War II, I simply cannot throw out food that is at least somewhat edible. To be eligible for trash can, food has to be unquestionably poisonous, resembling science experiment, covered in fungus - or preferably all of the above. (Before I scare off some potential guests and such, 1) I do not serve or consume food that hasn't quite reached this awful state; I patiently wait for its inevitable demise. I know, I should just toss it once it becomes questionable, but it's a psychological issue over which I have little control. 2)I do take poetic license.)

The problem with brie, though, is that it will never satisfy my strict requirements for being tossed because it already satisfies them. I know, confusing, but bear with me. As far as I am concerned, brie in its fresh state already resembles a food experiment gone terribly wrong, tastes poisonous (and unlike Windex doesn't have a warning or a Poison Control phone number printed on the back). And, unquestionably, it has already grown fungus, which Google advises us not to cut off. The only way to get the darned brie out of my refrigerator was to eat it.

So I did. And did not acquire that elusive taste for it in the process.