In my mind, the grilled cheese is much like pizza. It seems simple enough, but there are some tricks to it which become immediately apparent if you’ve ever had a fantastic one or tried to make a great one.
At the same time, it’s pretty hard to make a terrible one.
I’ve been leafing through the new cookbook by Meagan Micozzi (Scarletta Bakes) called The New Southwest. This cookbook was really up my alley because I’m from New Mexico originally and that style of food is one of my top three.
I bookmarked a bunch of recipes I want to try but let you guys vote on the one I would make this week. It was actually a tie, so I broke the tie by asking the question: Are you a grilled cheese? If the answer is yes, then you win the tiebreaker.
Our good friends recently announced they were expecting and one night we decided it would be fun to do some sort of party where everyone learned at the same time whether or not it was going to be a boy or a girl.
We tossed around a lot of ideas for the reveal, but cupcakes were the final decision because who doesn’t love a cupcake?!
These aren’t just any cupcakes though. They are light and fluffy, but rich at the same time. Eating more than one is a tall order which is how I like my cupcakes!
I thought about doing something mean and only putting the hidden color in ONE cupcake so people would have to eat all the cupcakes to find the right one, but I decided to just fill them all so everyone could enjoy seeing the hidden color.
Here’s the situation: It’s 7:54AM and your eyes crack open. You were supposed to be up at 7:15. You need to be out of the door in 20 minutes. You run around the house like a mad person: showering, throwing on clothes, maybe brushing those teeth.
You simply do not have time for breakfast.
Or do you?
This burrito is not fancy. It’s requires almost no chopping and you cook the whole darn thing in the microwave. It’s a recipe of necessity.
The important part? I guarantee you that you can make this faster than you can go through a drive-through. It’s hot and in your hand in less than five minutes. I won’t tell if you make it even if you have time to make something different.
Since we’ve moved to Denver, I’ve been getting more into biking. I really do think it’s the best way to get around a city assuming you live in a city that is bike friendly!
One problem with bike riding though is that bikes tend to break a lot. If you’re putting 5-10 miles a day on a bike, it’s going to break. It’s also really annoying to take it into a shop to fix minor stuff.
Me being me, I figured I could sort of teach myself the basics of bike maintenance, but it just wasn’t working. I would watch youtube videos and stuff and get nowhere fast!
So I decided to get some real training. I had my first intro class to bike maintenance on Tuesday and it was amazing. I learned more about bikes in an hour than I’ve learned in the last six months. I can’t wait to learn more!
Remembering Judy Rodgers- I was really sad to hear about Judy Rodgers passing away this week. She has always been a food writer and chef that I look up to. I never met her, but this post is a fantastic tribute and definitely worth a read. (@ Ruhlman)
Five Minute Bourbon Balls- Bets and I are hosting a holiday party this weekend and these might be on the menu. They look wonderful and I love that I can make them quickly since I’ll be working on many other dishes also. (@ Sprinkle Bakes)
Serious Mulled Wine – Another item that might be on our party menu this weekend. Toss everything together in a crockpot and it’s done! I might add some cinnamon sticks for good measure. (@ Endless Simmer)
Polenta, or grits, gets kind of a bad rap, but it’s such a flexible ingredient. It also happens to be one of my favorite winter foods because it’s really warming and filling. This week’s meal plan centers around the beauties of polenta!
You can sign up now for Macheesmo Meals and get a free week to try out this plan and the others (there are now over a dozen total) and see if you like them!