Cheese


Phew! I didn’t mean to be away this long. I missed you all!

I figured I’d take MLK day off, and then a recipe failure happened. And then I had to jump on a plane to head back east to bury myself in the work that I’ve been putting off for weeks. Procrastination, I hate you.

But good news: I’m here, working diligently and it’s awesome. I’ve been in this really awful anxious mood for the past few weeks, so all this doing, writing and completing feels refreshing and wonderful. SO, I’M BACK! And I brought cheese to this productive party, my dudes and dudettes. Cheese!

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I arrived in Florida (where my parents live) exactly two days ago, on a red eye flight. I was sitting next to the most adorable baby in a onesie. We said hi, we smiled…we became friends.

And then she totally betrayed me. An hour into the flight, she started bawling her eyes out. And didn’t stop…for the. next. four. hours. Right then and there our friendship ended, obviously. Her poor mother…she was doing everything she could. Nothing worked.

So, instead of sleeping with my eyes closed, I tried to sleep with my eyes open. You know…where you just stare REALLY hard and try to take your brain to a newprettybetter world, like, immediately?

I thought about Christmas morning…oh Christmas morning. Does a cozier more lovely place even exist? I think not…

This year I have nothing to do with Christmas dinner. I bowed out since I cooked all of Thanksgiving dinner.

Instead, I’m on the sidelines mixing cocktails, making playlists, drinking cocktails…

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This may be a total shocker to some of you, but in third grade I was not the cool girl.

Definitely not the cool girl. But I also wasn’t the weird girl, the girl that smelled nor the girl that was super jockey and athletic.

I was just way normal. Like really normal. Too normal for my own good. So I’m pretty sure I just kinda faded into the background…

The cool girls were the sprightly blond ones. Their hairs were always French braided. They wore a lot of pink. They were talkative and outgoing. The boys liked to punch them, in a good way (I think). And they had awesome packed lunches. (Read: Lunchables, Cheetos, Snack Packs.)

I was like, the antithesis of the situation you just read.

My dad thought it was a genius idea to buy me boys’ tennis shoes because he thought they were “designed” better. So yeah…I have him to thank for that. I was shy and quiet and observant. And my hair was frizzy and always sort of a mess. My mom, nor I, could French braid despite how many times we tried.

And my lunch…ugh…my lunch was always kind of lame. Think like, hummus, crudites and…arroz con pollo. Tell me! …how is a child supposed to be cool with yellow rice in their lunchbox?!?!

But now…I’m a totally different person. I know how to use a blow-dryer. My clothes are better. That lunch would actually make me excited. And I know how to do regular braids, French braids and fishtails. Yeah…I totally graduated to braiding pro status.

Despite who you were in third grade, everyone can braid this cheese danish. Everyone.

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I have another potato with cheese (and cheese) and butter recipe for you.

I swear I’m not trying to kill you; it’s just I like cheese.

I kinda figure it’s like math…you know, two negatives make a positive, OR depending on your life perspective, two positives make a big gigantic cheesy, calorie-filled positive. I consider myself a super optimissitc person, so I’ll go with the latter.

If you are too, then hop over to PW’s Tasty Kitchen blog where I did a guest blogging situation. You’ll find: step-by-step pictures, the recipe and me waxing poetic about cheese and butter. You know, THE USUAL!!!

LOVEYOUBYE

P.S. I’ll post a recipe of some salad soon. Or not.

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I’m never the girl that’s super prepared for things.

I wash my clothes only when I start wearing mismatched socks. I wash my hair when I can’t go another day. I only buy paper towels when I start using bath towels to clean up messes.

And the list goes on…and on. And on.

I think it’s just that I’m really good at wingin’ stuff. It’s how I like livin’…

The only season I actually prepare for is Fall. I dig it so much that I can’t just can’t help it.

I buy sweaters while it’s still hot outside. My boot game starts to get good when I really should be wearing sandals. I have 30 minute conversations (in September) with my dad about turkey brining plans.

And as of right now, I have thirty-two Fall-ish recipes written down in a notebook that I can’t wait to make. Yeah, I’m way prepared.

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Hi!

I know a few days ago I was totally publicly flirting with Fall, talking about pumpkin this and cuddle that and apple cider whatever…and here I am posting this recipe with slices of heirloom tomatoes and fresh pesto.

I’m sort of all over the place, but that’s what you get during this awkward period between seasons. My brain isn’t sure what’s appropriate. My heart knows to look for cheese for the answers…

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Sometimes I’m attracted to food because of its motion. Let me explain.

I love pulling a slice of pizza from the pie and seeing all the cheese strings flail in the air; only to then sword the cheese with my finger, breaking it off for good. That’s rad.

I love imagining (and watching) a kernel of popcorn exploding and transforming into a buttery, movie snack. Popcorn is the butterfly of the food world. Think about it.

I like when I pour a beer and flirt with the idea of it overflowing…and then it does. I always give a bratty smirk when that happens.

I like watching the little craters sporadically show up on the surface of a pancake.

I really dig bubbling, simmering tomato sauce. Lots of things simmer…tomato sauce, hands down, is the prettiest.

And then there’s the stream of a bright yellow yolk that gently flows out of a fried egg.

Food motion makes me hungry. Wait, does this mean I wanna eat motion? Is food motion even a thing?

Moving on…

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Crunching on things helps me think. And I’ve been thinking a lot lately. My brain is full of life thoughts, to-do lists and stuff…all resulting in me being spacier than normal.

My brain doesn’t have space to remember where I put my car keys. There’s other more important things to have room for!

But seriously, WHERE ARE MY KEYS?!

I have a million dollar idea for us. Don’t worry it’s not a weird pyramid scheme or anything.

Here it goes: I want to invent noise stickers and attach it to everything important. Like my sunglasses, wallet, credit card, car keys, laptop, etc., so every time something is missing, I’ll be able to go to  a console where I’ll be able to page those things. Each item will have a different sound assigned to it so I’ll know which buttons to press.  .

This is genius, no?!

I’m pretty sure we can make billions off of this. 

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Three words: Domino’s Pizza Tracker.

Do you know about this? If not, let me break it down: you order a pizza (via the internets) and then watch it go from “prep” to “bake” to “out the door for delivery.” First time I saw it in action my mind was blown.

I really had no idea how this could even be real. I embraced it…thinking, you know, we’re totally in the future. This is the future. But I still couldn’t figure out how this was logistically possible.  Is there low-jack technology involved? Does my pizza now have a micro-chip in it? Am I going to EAT this micro-chip? What will it taste like…? Well guess what…none. Of. It. Matters.

A friend of mine–who was equally obsessed as myself–did some serious research and found out that the entire thing is fake. Well, it’s not fake…it’s just based off of statistics in your area. Bummer-town, USA, eh? Yeah, me too.

What does this have to do with this Fancy Hawaiian Pizza? Nothing really…except I usually order a Hawaiian Pizza from Domino’s. Tomato sauce, canned pineapple, Canadian ham and cheese. Holy yum.

I thought it’d be a fun time to make a fancy version. Umm…hi!!! This was delicious!

Fresh pineapple & mozzarella, caramelized onions, prosciutto, arugula…and I broke out a new-to me, fancy pizza dough recipe by Peter Reinhart.

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I tried really hard to think of something to clever to write this morning, and finally had to concede that it just isn’t happening. It’s been a long week, and the week’s not even half over. Plus, the A/C is permanently stuck on “high” in my office, and it’s a balmy 50 degrees outside, so I’m more concerned with staying warm than coming up with cutsy quips.

Uggh, sorry, I wish I could do better for you. However, I do have this pizza. This pizza is delicious to make with fresh, early-summer corn. If you have access to a front porch, I suggest you eat there. If you can whip up a margarita to go with it, that wouldn’t hurt either.

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