Does anybody know where I can find some good Brie?

I went to a book group for the first time last week, and there at the book group I tasted Brie cheese for the first time. Heavenly. Like cream cheese, except creamier and better. Loved it. I want more Brie. MUST FIND MORE BRIE! But, alas, my quest to procure my own Brie has been rather disappointing.

Round 1: Bought the store's "high class" store brand at the local grocery. Brought it home to show off to family. Tasted old & moldy. Ick.

Round 2: Went to another store & got "President" brand. Not quite as bad as round 1, but certainly not the heavenly substance I tasted at first.

In both cases, the cheeses were within their "good until" time. I'm a bit scared to try again, despite the old adage that "third time's the charm." So again, I ask:

Anybody know where I can find some good Brie?

You know it's probably bad for you if . . .

. . . it goes out of its way to say "Contains no [sodium, trans fat, sugar, high fructose corn syrup, cholesterol, etc.]" Nothing is a surer giveaway that while it may not contain "bad nutrient x," you can be sure that it's packed with at least one of the other bad ones. Seriously, have you ever seen one of those "Contains no . . ." labels on anything that was actually healthy? Like on carrots or spinach? Nope, by and large those labels are saved for things like margarine (no cholesterol, but tons of trans fat), nutty bars (might not have trans fat, but watch out for that sugar!) or so-called diet products (sure, it may not actually contain more than a gram of real [insert original product], but at least the filler substance is fat free & sugar free!). You get the idea.

Mexican-style Rice

Ingredients

• 1-2 tablespoons butter or other oil/grease
• 1.5 cups rice
• 1 tablespoon onion powder
• 1/4 teaspoon garlic powder
• 1 8oz can tomato sauce
• 3.5 cups water

Directions

1. Saute rice in grease of choice until rice appears translucent.
   
2. Add remaining ingredients and stir.
3. Bring to a boil.
4. Reduce heat, cover, and simmer for about 15 minutes (adjust according to your stove as needed)

Commentary
I have a couple of favorite Mexican restaurants, and this recipe is my endeavor to mimic their rice. The only problem I have with the recipe is that the rice on the very bottom of the pan usually ends up a little too brown, but that could probably be remedied by stirring during the simmer time. Tastes good, though, or at least I think so. :) Serves 4, or more if portions are smaller.