Some days it’s all about the presentation, and some days it’s all about getting it into your face ASAP.
Today was the latter. Toasted sourdough, slathered with cream cheese, topped with fresh cherry tomatoes, sprinkled with black pepper, and splatted with balsamic vinegar.
It’s been ages! Life’s never-ending string of surprises sidetracked me for a while but I’m back. In my absence, I have given the website a bit of a sprucing up and I’m looking forward to sharing more food adventures. My waistline wants a break but we’ll do that gradually.
Thinly sliced square challah topped with slices of extra old cheddar, leftover fried mushrooms and put under the broiler until just melty. Seasoned with lots of freshly cracked black pepper and sprinkled with chopped arugula. Let’s meet again soon.
It’s December, and cold, and the sun is out, and the kids are barefoot in the backyard. Somehow it’s lunchtime already and I haven’t had breakfast. It doesn’t matter if it’s my morning or midday meal because it will be the same thing regardless. The same old same old cheese toast but with a fresh and crisp locale.
Bread toasted and topped with melty cheese. Extra old cheddar is my go-to. Topped again with cherry tomatoes and sprinkled with black pepper. Served today with a cup of extra strong coffee and a liberal dose of December sunshine.
I found a sad and lonely hamburger patty in the freezer. The last of its batch, freezer burn setting in. It could have been a very depressing lunch. Bland and beige. But I teamed it up with some excellent toppings and it was a burger fit for a queen.
Broiled patty on a bed of shredded romaine, on a bed of melted old cheddar, on a bed of toasted bread. Sloppy chopped tomatoes mashed into a slathering of mayonnaise and gobs of horseradish mustard. Juicy burger goodness running down my wrists.
Ruts, grooves, patterns. Not bad things in and of themselves, but sometimes, when they get too deep, things need a bit of a shakeup. Toss the deck into the air, and see what new pattern appears. It’s good for your soul. My lunch today is pretty much the same as so many sandwiches before it, but the intentions and thoughts behind it are new. A fresh start with tried and true ingredients.
Toasted bread, mayo, mayo, mayo, sliced tomatoes, avocado, and extra old cheddar, a pile of greens, and a serious sprinkling of cayenne to spice up an old favourite.
I’m not sure what it is about this flavour combination that says comfort food to me but it does. There are so many dishes you could make with these same ingredients, but a long time favourite is a simple, and nearly perfect (bacon could perhaps better it) sandwich.
Two pieces of soft bread toasted lightly, slathered with mayo and given a generous sprinkling of cayenne pepper. One slice topped with iceberg lettuce and avocado, the other with thinly sliced tomatoes and extra old cheddar cheese. Freshly ground black pepper on everything and yum.