I am completely smitten with strawberries, so I’m glad that strawberry season is finally in full swing. I just can’t get enough of these sweet, luscious fruit right now. I love eating them fresh with my morning yogurt, but I have been thinking about how to use them a little more creatively. My first attempt was the strawberry-tomato salsa paired with corn cakes you may remember from a few posts back. That one turned out quite well so I’m at it again.
When there’s a chill in the air, we head to the kitchen to whip up something comforting and toasty to help keep us warm. What could be better than a grilled cheese sandwich?
For years . . . the traditional grilled cheese sandwich has been a simple, tasty treat. These days however, with the popularity of cooking shows and celebrity chefs, it has undergone a gourmet makeover! No longer limited to American or cheddar cheese melted on white bread . . . the modern grilled cheese features artisanal cheeses, fresh breads, specialty spreads and preserves, and fresh fruits and produce. While I welcome these refinements, some things must not change……
the cheese has to be ooey, gooey and the sandwich has to be eaten with a bowl of creamy tomato soup!
daisy's world 