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The next couple days are going to be pretty hectic with two big work events consuming my life. But before I run off to deal with this thing called a “day job”, I thought I’d leave you with some easy grilled-cheese inspiration. And yes, pimento cheese is involved. How could I not after Fryday’s post?
We’ve been eating a lot of sandwiches these days. You know, being house poor and all. But we’ve done a pretty good job of mixing our sandwich fixings up that it’s actually been a lot of fun, tasty too.
In most cases, Brian and I enjoy our sandwiches the same way, but when it comes to grilled cheese, we have very different tastes. I like mine with pimento cheese, and Brian prefers the goat variety. Because I’m an equal-opportunity grilled-cheese eater, you get to see both.
Hello again! Like I said a little earlier, I’m feeling very ambitious these days and thought I’d add Tuesday afternoon recipes to the rotation. Now that we have this nice big kitchen, and need to eat in much more to pay for it, I expect these new posts to be of the easy-weekday-meal variety. So for those of you keeping track, that should mean recipes on Monday, Tuesday, a drink recipe on Thursday, and something fat and fried on Fridays (aka Fryday). Emphasis on should. With that bit of housekeeping out of the way, let me tell you about this incredible salad.
One of the most memorable meals we had on our honeymoon was lunch at Casa e Bottega in Positano. It’s this gorgeous, bright little restaurant that specializes in healthy, organic salads, sandwiches, baked goods and fresh juices. After days of nothing but pizza and pasta (not complaining), we sought it out knowing it would be just the break we needed. The fact that the shop also doubles as a home-goods store, made it that much more enticing. Once there, Brian and I split a delicious caprese sandwich on their homemade focaccia, and each ordered a juice and big salad. That day, the special was this food-porn creation of prosciutto, figs, melon, mozzarella and grapes over a crisp bed of romaine lettuce. I have this irrational dislike of spring mix, so this salad was firing on all cylinders for me. I ordered it, loved it, and had been thinking about recreating it ever since.
The ambiance for this second tasting wasn’t nearly as nice, but the flavors and fresh ingredients did transport me back to that Amalfi-Coast sunshine and water for the 60 seconds that it took me to inhale this. I can’t remember the name of the original salad, so I’m affectionately calling this “The Positano.” It’s a beautiful place and this is beautiful salad.
Blogging consistently – Take 187.
Giving this whole posting-regularly thing another try. As you know, life’s been a little busy as of late, but no matter how hectic things get, this blog of mine keeps me grounded and I really ought to make a better point of posting here, this week especially, my very last week in DC. And suddenly, my impending departure feels very real and heavy, but let’s not go there just yet. Because today, I want to savor the moment (literally, with two quintessentially DC meals at Matchbox Pizza and Lauriol Plaza) and share a recipe for mini individual quiches made two-ways.
It was my sis Kate’s birthday over the weekend (Happy Birthday, Sis!) and a friend of hers hosted a brunch for the occasion. I volunteered to bring a crustless quiche, a standard-sized spinach quiche that I had all picked out in my head. But then, just a day before the event, I went back and forth between spinach or ham and couldn’t decide. So rather than settle on just one, I thought about how much better it would be to serve individual quiches in two different flavors, so that’s what I did. The results? A dozen cheesy and savory quiches made two ways from the same easy base in the same muffin pan. We have ourselves a new winner, my friends. Follow along to make your own.
Five days into 2015 and I’m already behind in life. I wish I could blame it entirely on Brian’s big move to Atlanta happening Wednesday, but Friends streaming on Netflix had something to do with it too, so we’ll just have to chalk this one up against me and my undiagnosed ADD.
Anyway, the point in this little bit of woe-is-me sharing is that in wintry, busy times like these, I like to turn on the slow cooker and turn to easy, no-muss, no-fuss recipes to try and get at least one part of my life on track. Food just so happens to be the track I care about the most, and this slow-cooker chili recipe, introduced to me by my sis Kate and with slight adaptations, is up there with the best of them. Five days in with five bowls of chili and counting and 2015 ain’t looking so bad after all.
I have a food post for you today. It’s not a Fryday post, but the theme is French, also in the Fr- family, so close enough, right? Let’s go with that.
I’ve never been much of a sandwich person. I love love love a good turkey club, but until recently, cold meat wedged between two slices of bread has never really done it for me.
Things changed for me when I was introduced to New York’s Macaron Café over the summer. While I’ve yet to feature the small cafés in any of my New York food guides (here and here), the quaint little chain with lunch lines out the door has quickly become one of my favorite places for a quick meal. Not only do I love their fresh juices and impressive assortment of macarons flavors (Rose Lychee is the greatest), I get most excited when I think about their signature premade sandwich, named, you guessed it, the “Paris.” It’s all of my favorite french flavors (gruyere cheese, ham, cornichons pickles) between two halves of a crunchy baguette. There’s nothing better. Except there is! You can learn to make it yourself.
This week will go down in history as one of my most hectic and disorganized. Something about it (my mood, work, busier than usual social calendar) just made it impossible for me to get anything done on time, including several days of blog posts. We’re talking dozens of hours past their usual 6am eastern publishing time. But better late than never, right? And with that, I’ve officially posed that question more times in one week than anyone else in the history of ever. Go me.
With a few minutes to spare before Fryday becomes Saturday, I thought I’d share my mom’s recipe for what I like to call Chinese Fajitas, something you might know better as Moo Shu. Growing up, I knew it only as “rolled pancakes” in Chinese, words that sound nothing like moo shu. It actually took a lesson from Brian to learn that all this time there was an “English” name for my Chinese favorite, but even now I’m not convinced the stuff in American Chinese restaurants compares to what I know and love. So with that said, allow me to introduce my idea of Chinese-fajita perfection with stir-fried Chinese Chives and Eggs and my mom’s “Moo Shu” Pork. Hooray for Fryday!