In Qatar, the two months of May and June are often the busiest and most frustrating you can encounter. See, the country shuts down for a bit of June, all of July and August. When I say shut down, I mean grind to a halt. People flee the 50 degree temperatures and head to their homelands or Europe.
As a result, clients want projects wrapped up in record time. Events, launches and other openings of envelopes are crammed into a single week. Yes this is a white girl problem, but I have had a bit of a week both and work and socially. Deadlines loomed. Announcements had to be made. Conferences concluded. VIPs feted.
I know I have written about my work life before, and I am not wanting to be the gril who cried wolf, but there was a point this week where I was convinced I was actually a part of some kind of The Hills Meets Truman Show Meets Border Security Reality Show.
So my interludes with cheese were welcome relief and I thank the St Regis Doha for bringing both of today’s fromage offerings to me. The now regular Cheese and Grape night saw me joined by several friends who seemed to have shared my reality show sentiments.
This oozing beauty is the Pere Gautier from France. Creamy and of the cow variety, it is shaped like the rough paving stones that make up the squares build around churches in nearly every French town. Only the French could meld paving stones and cheese and make it romantic.
We paired this with a fruity cider…a perfect match.
Meanwhile, we went back to blue.
This was a straight but delicious blue vein that had been left out long enough to develop.
This Tomme De Savoire had a fabulous nutty flavor and hails from the French Alps. Take me there immediately.
I also took a detour into sweet territory. I had been thinking I would have to face up to cheese cake at some point. And this was the perfect way to cross over the dark and sweet side.
This was raspberry and those biscuits are almond. Perfect balance of sweet and tart.
So the week ended well, mainly because of the cheese. No one was hurt in the making of my communications plans. I continue to change the world one press release at a time.
