Okay guys, I’m back! Sorry about the lull, it’s been like an extended vacation of sorts. I have lots of good info and stories to share, which I’ll eventually get around to… soon.

One bit of news: I’ve decided to discontinue writing the Monthly Meals. I know, some of you really liked them. It’s just that they became such a chore, that writing wasn’t any fun when I knew I had one coming up. I’ll still post recipes occasionally, I like sharing them here. But the pressure of writing a long, complicated set of recipes each month will be alleviated, and I already feel relieved.

So, no more Monthly Meals, but otherwise The Sustainable Scoop will be back in full swing. Here goes nothing, 2009!

{ 1 comment }

The holiday season is usually associated with consumerism, which is bumming a lot of you out this year. Ted and I considered making everyone’s gift this year, but in the end, we just couldn’t be that lame. So we’ve found ways to give gifts that we can get behind ethically, that also are a little easier on the wallet than what we might have sprung for, say, last year. This year’s Gift Guide reflects both of these desires. It’s full of goodies that are good at heart, and I tried to be respectful of price, too. Though economics hasn’t been good to many of us this year, there’s no reason we can’t still be good to each other.

So, with no further ado, here are some sustainable gifts for the people you love!

FOR THE MUSIC LOVER

These record coasters from Uncommon Goods are exceptionally cool. They’re made from the centers of old LPs, and they’re sealed so they’re water-tight. Each set of six coasters is made from actual recycled records, so each set will be different. {$18}

FOR THE TRAVELER

The To-Go Ware bamboo utensil sets and tiffen carrier have both been updated with sleek new lines and pretty fabric, making this Action Pack a great gift for someone who’s constantly on the go. The bamboo utensil carrier now comes in lots of different designs, which you can choose from. The carrier has two tiers for food storage and a lid that functions as a plate. It also comes with a cute little “mini-tiffin,” not shown in the photo above, that is handy for sauces and dressings. {$32}

FOR THE MOVIE BUFF

The Greening of Southie is a movie about the Macallen building, South Boston’s first “green” building. This film was made by the guys who made King Corn, though it has more of a documentary feeling to it. Southie chronicles the issues faced by the developers, which include finding source materials, dealing with new products, and selling these new green units to Bostonians. The movie also shows the progress made by the construction workers on the project, who begin mostly baffled by the idea of a “green” building and, by the end, are really proud about working on the project. It’s a nice look into the world of green construction, and you won’t be disappointed by the endlessly entertaining workers who get lots of well-deserved face time. {$19.95}

FOR THE CALENDAR GIRL

If you know someone who always has the most beautiful calendars posted in her office, then the 2009 Nikki McClure calendar is for her. McClure makes the most amazing artwork from cut paper, which gives her beautiful designs an expressionist edge. These calendars are printed with soy ink. {$16}

FOR THE KIDS

This kids’ indoor gardening set from Clean Air Gardening will encourage the young’uns to get into growing things. The three pots. trowel, and tray are all made from 100% post-consumer recycled plastic, which is very cool. The seeds included are for teddy bear sunflowers, zinnias, and basil, and it even comes with soil. {$29.99}

FOR A NEW BABY

This organic cotton baby onesie from the Gap is adorable. Get it for the babies (and new parents) on your list, and throw in a matching hat for the coming cold weather. {$19.50}

FOR MOM

This organic cotton robe from Under the Canopy is super-comfortable (I should know, I have one). Its one-size-fits-all sizing makes ordering easy, and its flattering silhouette looks nice on everyone. Your Mom will especially appreciate the fact that the robe ties are attached to the back of the robe, meaning they can’t get lost in the wash. {$48, but it’s 50% off for a limited time}

FOR A SWEETIE BIRD

I love this sweet bird ring from Uncommon Goods, and chances are that she will, too. The ring is made from recycled sterling silver by a husband-and-wife artist team in North Carolina. Let this ring perch on the finger of the girl in your life. {$45}

FOR THE LETTER WRITER

We all have that friend who adores to write letters, and you can bet they will love this wooden postcard set from Night Owl Paper Goods. The cards are made from sustainably harvested birch wood, and you can write on them like any other card. Each set of six includes envelopes, but the card I received from Jenni last year was deemed to cute to send, so it now hangs framed in my office. {$24}

FOR THE BAG LOVER

This awesome bag is made from post-consumer plastic bottles. (There are about 18 bottles used per yard of this fabric, if you wanted to know.) It has a few pockets and compartments, and the shoulder strap is padded. I love the color combination, and the recycled bottle fabric makes this bag a winner. {$40}

FOR THE APARTMENT DWELLER

These bamboo-covered bathroom countertop accessories are modern as well as mindful. You have to purchase each piece individually (price below is for the set), and the three accessories fit nicely into the bamboo tray (photo not to scale). They’ll liven up any apartment bathroom, and their use of sustainable bamboo makes a statement. {$31}

FOR THE HIKING-OBSESSED

Sigg water bottles are a timeless gift, and the company’s holiday bottle from REI will get lots of use during your friend’s hiking trips. The lining of this crack-resistant bottle won’t leach into drinks, and at the end of the bottle’s life it can be completely recycled. {$24.95}

FOR THE ECO-GEEK

This 500 GB hard drive from SimpleTech is made from aluminum and bamboo. The bamboo is grown near SimpleTech’s manufacturing facility so it doesn’t have to travel far, and it’s processed using steam only, no chemicals or varnishes. The aluminum is completely recyclable, ad the protective external drive and caps are made from 100% recycled newspaper. This gift is a little pricier than the rest, but it’s so unique that I just had to include it. Also, it’s on sale at Amazon, which makes the price comparable (or cheaper than) traditional hard drives of the same size. {$110, but on sale for $71 for a limited time on Amazon}

{ 1 comment }

Ted and I have the same exact argument every year. It goes like this:

Me: I want to get a Christmas tree this weekend!
Ted: Great, so we can have a tree that was sprayed with pesticides and shipped hundreds of miles dying in our living room?
Me: Grinch.
Ted: Well, Miss Sustainable Scoop, you know I’m right, don’t you?
Me: But… they’re pretty.

But, of course, I know he’s right. And getting a fake tree isn’t an option, since most fake tree manufacturers still use PVC in their trees, and I don’t need that off-gassing in my living room, thanks. So, this year, we’re going to solve the yearly tree dilemma by doing something new: we’re going to buy a live tree.

I don’t mean that we’re going to go cut down a live tree, which, actually, would be a good way for those of you who can find it to enjoy a Christmas tree that wasn’t shipped from five states over. No, we’re going to buy a tree in a pot, one that we can put outside during the rest of the year. Of course, this will be cumbersome and heavy, and eventually we will have to plant the tree when it gets to be too large to haul in and out every year. But we looked at the price of living trees, and it’s actually cheaper to get a standard-height live tree and use that for a few years that it is to buy a cut tree every single year.

Sustainable and cost-efficient? Ur doin it rite!

So, I’ll keep you updated on our new living tree experiment. I’ll let you know how it smells, how the ornaments look, and how the animals react to it. Basically, by the end of this holiday season, we’ll all know whether our live tree idea is brilliant, or brilliantly bad. Either way, this should be fun! Happy holidays!

{ 1 comment }

In case you’re wondering where I’ve run off to, I’ve caught the Super-Bug that’s been going around… I’ll be back to posting regularly again once I can finally drag myself out of bed once and for all. Take good care of yourselves!

{ 2 comments }

I know I’ve mentioned Late July crackers quite a few times before, but I’ve been on a new kick: their saltines are heavenly. I grew up loving Nabisco’s Premium saltines, which were delicious but full of nasty oils (the ingredient list includes soybean oil and partially hydrogenated cottonseed oil). The Late July version isn’t quite as crisp and crumbly, but they use palm oil instead. Late July’s saltines are kind of like their Classic Rich crackers in texture, but they’re all saltine in taste. And it’s the flavor of these little salt wonders that I’ve been loving so much lately.

My only complaint is that these crackers to become a bit stale (read: soft) once the box has been opened a few days, but that’s a price I’m more than willing to pay for good ingredients. The flavor remains true even after the box has been open for a couple of weeks, so who cares if they’re slightly softer than preferred?

Here’s a tip: If you’re feeling kind of barfy, a handful of saltines and some ginger tea will help a lot. Works wonders for my epic motion sickness. Seriously, my tendency to get car sick while driving on straight roads has become legendary, and the saltine/ginger combination is the only thing I’ve found that will give me some relief. That’s my service announcement for the day!

{ 2 comments }

So, I was going to write a recipe for leftover turkey soup, which is delicious. But I figure, you’ve already probably picked the turkey clean and thrown out the carcass by now. Besides, last month’s meal was a recipe for soup. So here’s my favorite way to make pork chops, a meal I start to crave when the weather turns cold.

I prefer bone-in pork chops to boneless because the flavor is so much better. Bone-in chops are a little more difficult to cut into, but it’s well worth the effort. This recipe uses fennel seed, which you can find in the spice section. They smell heavenly, and they’re a perfect match for pork. Just be careful how much you use, because a little goes a long way.

This recipe is written for two people, so multiply according to how many people you’re feeding.

MAIN DISH

Pork Chops with Fennel Seed

INGREDIENTS
-1 Tbsp. red palm oil
-two bone-in pork chops
-two cloves fresh garlic, peeled and finely chopped
-fennel seed
-sea salt

DIRECTIONS
Warm the oil over medium heat in a large cast iron pan. Place pork chops next to each other, and spread them with garlic, a very small pinch of fennel seed, and a pinch of salt. Try to distribute the seasonings evenly. When the oil is ready, place the chops seasoning side down in the pan. Spread the sides now facing you with seasonings, following the same method as above.

Cook for about 10 minutes per side, or until chops are completely cooked through. Take care not to overcook, and pork can get really tough when it’s overdone. But also be sure it’s completely cooked. There is no “medium rare” with pork chops; they should always be well done. You can check for doneness by slicing into one of the chops to see how it looks inside. When they’re done, serve immediately.

SIDE DISH

Sauteéd Cabbage Wedges

INGREDIENTS
-1/2 head green cabbage
-1 c. water
-1 Tbsp. butter
-pinch of caraway seeds
-sea salt

DIRECTIONS
Slice cabbage into 4 wedges, removing the hard inner core of each wedge. Secure the layers of the wedges by running a long toothpick through the center of each wedge.

In a large frying pan or pot, warm water, butter, and caraway seeds over medium heat. Once the butter is melted, place cabbage wedges in the pan. Cook for about 8 minutes on each side, taking care when you flip them so they don’t fall apart. Serve warm.

SIDE DISH

Baked Yams

Preheat the oven to 375ºF. Place two yams on a cookie sheet or aluminum foil, and carefully poke a few holes in the top of each one. Place the yams in the oven, bake for about an hour, and serve sliced lengthwise with butter and brown sugar.

DESSERT

Poached Pears

INGREDIENTS
-two firm pears, peeled and cored, chopped in half
-1/4 c. sugar
-1/4 c. water
-1/4 c. red wine
-1 small cinnamon stick
-1/4 tsp. lemon zest

DIRECTIONS
In a medium pot, warm all ingredients except pears over medium high heat for five minutes. The liquid should be simmering, not boiling, and a sauce should begin to form.

Reduce heat to low, place pears in liquid, and cover the pot. Cook for about fifteen minutes, or until pears are soft. You can serve them immediately, though I prefer to let the pears soak in the sauce for a few hours turning them now and then to ensure they get coated evenly. This will result in appetizing pears that are plum-colored.

You can serve the pears alone, or you can dribble them with cream. You can also serve them over ice cream, if that’s your thing.

MUSIC

Doc Watson, Southbound

Though I’m no fan of country music, I usually like bluegrass, and Doc Watson is my favorite bluegrass artist of all time. He’s one of the fastest pickers I’ve ever heard, and did I mention he’s blind? Though you might want to start with a Best of or something, Southbound is a great collection of songs. The album was released in 1966, and it’s just as great now.

{ 0 comments }

Here’s that video I promised you guys… Enjoy!

{ 0 comments }

Last year at this time, I wrote about Mary’s Turkeys. So, this year, I’m doing it again. Mary’s Turkeys, particularly their Heritage turkeys, are amazing. Here’s what Mary’s has to say about these birds:

[T]heir superior taste is a result of being raised with plenty of open space in a healthy and caring environment and fed only a diet high in protein. The combination of their diet and the exercise opportunity that they have produce a lean and tasty turkey. You won’t find any antibiotics, animal by-products, preservatives or hormones in a Mary’s Free-Range Heritage Turkey. The Heritage Turkeys preserve the mouth-watering taste of turkey that was destined to be lost forever. Simply put, the Heritage Turkey is the best, most flavorful, tender, juicy and moist turkey you will ever taste!

Um, what they said. We had one of these last year, and they’re DELICIOUS. Plus, you’ll know that you’re supporting a family producer of birds whose genes go way back to our country’s founders, and even before then to the Native Americans who ate these birds. You can’t get any more authentic than Mary’s Heritage turkeys.

I”ll be posting a video of the Mary’s family and their farm later. I posted the same video last year, but it got lost somewhere, sadly… So keep an eye out for the video. It shows you the real difference between a Mary’s Turkey and any other turkey: producers who care about the food they produce as much as they care about their customers.

To find a Mary’s Heritage Turkey near you, click here. Or, call your nearest Whole Foods to see if they carry these birds during this holiday season.

{ 0 comments }

My September 2008 Monthly Meal was all about cheese sandwiches and tomato soup, but since I was so short on time that month, I went the honest route and opted to use Amy’s Organics tomato soup instead of making my own. Well, today I decided I would make my own tomato soup, and I’m so glad I did. It’s really easy, so easy that now I feel kind of lame for not making from scratch every time. And the flavor just can’t be beat.

Heat 2 Tbsp. red palm oil in a soup pot over medium heat. Half, peel, and dice 1 medium yellow onion, and chop 3 cloves garlic. Add onion and garlic to the pot once the oil is warm, and cook for about ten minutes.

While onion and garlic are cooking, open a 28-oz. can of peeled whole tomatoes (I use Whole Foods’ 365 tomatoes). In a food processor, place the whole tomatoes only (no juice from the can) into the bowl, and set aside.

Once onion and garlic are nearly translucent, add some sea salt and 1/2 tsp. dried thyme (or 1 tsp. fresh thyme). Cook for a couple more minutes, then turn off heat. Using a spatula, scrape contents of pot into the food processor bowl. Process onion, garlic, and tomatoes for a minute or two, or until smooth.

Add contents of food processor back into the soup pot, and pour in the remaining juice in the tomato can as well. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until flavors are all well-blended. Remove from heat. Add 1/2 c. whole milk and 1 Tbsp. sweetener (sugar, honey, or agave nectar), and stir well. Test the soup for seasoning to see if it needs more salt or sweetener.

You can also add 2 Tbsp. of fresh pesto, if you have it. I made a huge batch at the end of summer wth basil from our garden, and then I froze it in ice cube trays, and popped the cubes out into a freezer bag once they were ready. This way, when I want to use pesto in pasta dishes or in this soup, I can just pop a couple of cubes into the pot.

Here’s the cheese sandwich cooking in my cast iron pan. You can see how nicely the bread browns if you use a thin layer of butter and cook it slowly. And, as I mentioned in my September meal, the true key to making a perfect cheese sandwich is grating the cheese.

I don’t usually like to eat white bread, but I will say that nothing makes a yummy cheese sandwich like white bread does. Though I continue to buy Alvarado St. sprouted breads for all other purposes, I really like the Whole Foods’ brand white bread. It’s kind of bland on its own, but it’s ideal for making a cheese sandwich: sturdy enough to flip easily, and it doesn’t have any holes for the cheese to slip through while the sandwich cooks.

While most people think of things like fried chicken and mashed potatoes when they hear the words “comfort food,” this soup/sandwich combo is my favoritest, most comfortingest meal ever. The only thing that could improve upon it would be a cold glass of raw milk. Delicious!

{ 4 comments }

As you may know by now, I love my maté. I’ve been drinking Guayaki and Pixie maté for a few years now, and it’s made me a happy camper. So, despite my dislike of mass-emailed press releases, when I got a press release about Guayaki’s new San Mateo maté, I actually read it.

I was intrigued enough by the canned PR copy that I went ahead and requested samples from the company. Here’s what the press release had to say about the San Mateo maté:

Guayaki’s new San Mateo blend is crafted in the Brazilian style by using an air dried, smoke-free drying process that yields a bright and lively herbal flavor and a clean finish.

Um, okay. But is it good? The morning after my sample arrived, I brewed my morning French press of maté, and DAMN is it good. The whole “bright and lively” thing is quite true. While I’ve heard some people complain that the traditional maté tastes like dried hay, the San Mateo maté doesn’t have any of those undertones in its flavor. It’s a lot cleaner tasting than the traditional maté from Guayaki, which is smoke-dried and aged, but it’s not quite as clean and light as Pixie’s traditional version. It’s sort of a nice middle-of-the-road maté.

I did notice that the San Mateo requires a little more sweetener in it (I use raw agave nectar). I’m not sure why, since I didn’t notice any particularly strong taste when I tried the San Mateo without sweetening it. But I asked Ted if he noticed the same thing, and my observation was confirmed. So, if you’d like to try Guayaki’s new San Mateo maté, just have some agave nectar on hand, and you’ll be good to go.

My local Whole Foods sells Guayaki’s San Mateo maté, but I haven’t checked to see whether or not it’s in my favorite co-op yet. If you can’t find a store in your area that carries this maté, you can order a 1-pound bag from Guayaki’s web site. Happy drinking, and let me know what you think!

{ 1 comment }

A few weeks ago I received some samples from Guayaki in the mail, mainly because I wanted to try their new San Mateo maté (more on that later). Also included in the package were a smattering of various maté tea bags. Along with their chai and green tea maté was a tea bag of their Maté Chocolatté.

I followed the package directions of pouring “hot but not boiling” water over the bag, let it steep for about ten minutes, and… I wasn’t wowed. You might remember my review of Pixie Maté’s tea bags from last year, and I was expecting a similar taste from Guayaki’s product. But where the Pixie chocolate maté was bursting with flavor, I thought that Guayaki’s chocolate maté was a little so-so. I tried it on its own as well as with agave nectar and milk, and neither version really wowed me. It was okay, in my opinion, but if I’m going to do chocolate maté, I’ll stick with Pixie’s version.

Now, the San Mateo maté, on the other hand… I’ll tell you all about it next week.

{ 0 comments }

I just posted the Monthly Meal for October 2008, so that’s the last one until November is done. Those recipes are a lot of work! I love cooking, and I hope you enjoy these recipes as much as I do.

Finally, on to other things!

{ 0 comments }

When most people think of October, they think of Halloween. I tend to think of squashes. October is a time to enjoy fall vegetables like acorn squash and pumpkins. I also get excited about the beginning of soup season. Many warm vegetable and lentil soups are prepared at our house during cold weather, and they’re as healthy as they are soothing. This meal combines all of my favorite fall foods, which means that I have also included pumpkin pie. How could I leave out one of the most ubiquitous (and delicious) American autumn desserts?

MAIN DISH

Root Vegetable Soup

INGREDIENTS
-2 Tbsp. red palm oil
-one yellow onion, roughly chopped
-two or three cloves garlic, peeled and chopped
-three or four Yukon gold potatoes, scrubbed and chopped into cubes
-two carrots, peeled and chopped into rounds
-three stalks celery, chopped
-two sprigs fresh thyme, leaves removed and chopped
-one sprig fresh marjoram, leaves removed and chopped
-one dried bay leaf
-sea salt

DIRECTIONS
In a pot, warm palm oil over medium heat. Add onion, cook until halfway translucent, about five minutes. Add garlic, thyme, marjoram, and a little sea salt, and cook for a few more minutes. Add potatoes and a little salt, cook for a few more minutes; add carrots, and (surprise) cook for a few more minutes.

Add water to the pot, until the water is an inch or two above the vegetables, and add the celery and bay leaf. Turn up heat and bring to a boil. Turn heat down to medium high, simmer uncovered for about 45 minutes.

Once all the vegetables and herbs have cooked and given their flavor to the broth, taste and adjust seasoning. Serve hot with a piece of sprouted bread.

SIDE DISH

Baked Acorn Squash

Preheat the oven to 350ºF. Place an acorn squash in a shallow baking dish. (Depending on its shape, sometimes the squash will stand on end, and sometimes you will have to lay it on its side.) Taking care with your fingers, stab the squash in a few places with a knife. Bake squash for about an hour, testing with a knife to see if it’s soft on the inside. If the squash needs longer than an hour to cook, the skin may blacken a little, but don’t worry: the flavor of the flesh will not be affected.

Slice squash in half lengthwise and scoop out seeds with a spoon. Serve squash skin side down, and have some butter and brown sugar (or maple syrup) on hand.

DESSERT

Pumpkin Pie

I got this pie crust recipe from my mother-in-law, and it’s also on the side of the large Jungle Shortening can from Jungle Products. This crust is perfectly flaky and has great flavor.

The filling recipe is from the Fannie Farmer Cookbook by Marion Cunningham. This is a great cookbook, and I prefer it over Joy of Cooking for baked goods like pies and other sweets. The first edition of Fannie Farmer was published over a hundred years ago, so they’ve had plenty of time to make refinements of recipes since then. This pie recipe reflects that quality.

PIE CRUST INGREDIENTS
-1 3/4 c. flour
-1/4 tsp. salt
-1/2 c. Jungle shortening
-1/4 c. cold water

PIE CRUST DIRECTIONS
Preheat oven to 450ºF. Using a paper towel, thinly coat the inside of a 9″ glass pie dish with Jungle Shortening, making sure to coat all surfaces.

Place flour, salt and shortening into a mixing bowl. Using a food processor, pastry cutter or two knives, blend until particles are no more than the size of a pea. Sprinkle just enough water over the particles to dampen, tossing until all the water is uniformly distributed. Press into a ball and chill.

Flour a rolling surface. Divide the ball into two parts, forming two new balls of dough. Roll out one ball to between 1/4″ and 1/8″ thick. If the dough splits, pinch it together. If the dough sticks to the board, loosen it carefully with a spatula and add more flour to the board. Fold the finished rough crust in half. Lift the crust carefully into the pie pan, placing the fold in the middle of the pan. Unfold the crust, loosely fitting it into the pie pan.

Trim the edges with a knife against the rim of the pie pan. Pinch the edge of the crust to make a crimped finished edge. Place a sheet of foil loosely over the crust and place a matching pie pan over the foil to gently weigh the foil down. Bake for 6 minutes at 450ºF. Remove the foil and bake for another 5-8 minutes or until golden brown. Cool, then fill.

PIE FILLING INGREDIENTS
-1 c. sugar
-1/2 tsp. salt
-1 1/2 tsp. ground cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. ground cloves
-1 1/2 c. canned unseasoned pumpkin, or make your own*
-1 1/2 c. evaporated milk
-1/2 c. milk
-2 eggs, slightly beaten

*To make your own pumpkin for the pie,there’s a shortcut so you don’t have to spend the time and energy to make pumpkin the traditional way. Get a sugar pie pumpkin, bake at 300ºF for about two hours, the let cool. Slice in half vertically, remove the seeds with a spoon, and peel skin off the flesh. Purée pumpkin flesh in a food processor or blender. This method yields slightly stringy pumpkin, but it’s hardly noticeable in the pie. Plus, the flavor is greatly improved over canned pumpkin.

PIE FILLING DIRECTIONS
Preheat oven to 425ºF. Combine all ingredients in a large bowl and beat until smooth (I use my stand mixer). Pour filling into the prepared pie crust, bake for 10 minutes, then lower the heat to 300ºF and bake for about 45 more minutes or until filling is firm throughout.

Let pie cool, and serve with ice cream or freshly whipped cream. To make your own, combine heavy whipping cream, powdered sugar, and vanilla to taste in a bowl and beau with a hand mixer until stiff peaks form.

MUSIC

Album: José Gonzalez, In Our Nature

I love José Gonzalez. Granted, this album sounds very similar to his last one, but why mess with a good thing? I can’t listen to him all year long, Gonzalez’ music is best to me during the autumn and winter. It doesn’t snow where I live, but his music invokes feelings of being shut inside with a warm mug of tea and a fuzzy blanket.

{ 0 comments }

This September Ted and I worked pretty much constantly, so we had more frozen Amy’s meals than I’d like to admit. This month was all about trying to eat healthy food at home while maintaining an insane work schedule, so I tended toward things like this meal, cheese sandwiches and tomato soup. The sandwiches are easy, and the soup comes from a can. While cheese and bread are hardly health foods, I’m sure it’s still better than most of the stuff we’d have eaten if we’d have gone out to eat.

I first learned how to make cheese sandwiches from the cookbook Julia & Jacques: Cooking at Home, which was owned by my friend David Milam. Actually, he was the one who taught me how to make perfect cheese sandwiches, and he used J & J’s method. So, thanks, Milam!

MAIN DISH

Cheese Sandwiches

The key to perfect cheese sandwiches is in grating the cheese. Often, people use slices of cheese, but this makes the cheese runny and gloopy. Grating the cheese is a little extra effort, but it makes the sandwiches perfectly melty and yummy. I know this because Julia & Jacques told me so. It’s also important to use a cast iron skillet, because the cast iron will heat the sandwiches slowly and evenly, which melts the cheese while crisping the bread nicely.

The recipe below is for two people, so adjust according to your needs.

INGREDIENTS
-four slices of bread
-1 c. grated Cheddar cheese
-butter

DIRECTIONS
Place a large cast iron skillet over medium-low heat. While the skillet is heating, spread two slices of bread thinly with butter. Place these slices in the skillet butter side down, and carefully arrange half of the grated cheese on each slice. Place the last two slices of bread on top, and spread those with butter on top, taking care not to disturb the cheese beneath. Soft, room-temperature butter works best.

Cook sandwiches for 7-10 minutes on each side, until cheese is thoroughly melted and bread is toasty and crisp. Serve immediately.

SIDE DISH

Amy’s Organics Tomato Soup

Did I mention I was running low on tie this month? I’m just trying to keep it real here, canned soup is the only way to go if you’re short on time. Amy’s Organics makes a nice tomato soup, just open the can and warm it in a saucepan, being careful not to boil it. Serve hot along with soup, and (important!) cut the sandwich diagonally. Cheese sandwich afficionados will scoff if you slice the sandwich into horizontal halves, so consider yourself warned.

DESSERT

Uncle Eddie’s Cookies

This part of the meal should be pretty self-explanatory… My favorite kind of Uncle Eddie’s are the peanut butter chocolate chip, and the oatmeal chocolate chip and the walnut chocolate are really good, too.

MUSIC

Album: TV On the Radio, Dear Science

Okay, I know I rave about lots of music here on the Scoop, but I am in LOVE with this album. I’ve been listening to it several times a day, every day. It’s really conducive to working with headphones, and I also listened to Dear Science on our iPod dock in the kitchen while I cooked, well, every meal, really. Sometimes when I listen to an album like this I get really sick of it, but with this one, I’m never sick of it. It’s unreal how much I love it. It’s not for everyone, though, which I know because Ted isn’t nearly as sold on it as I am. But David Bowie loves this band, and how can Bowie be wrong?

{ 0 comments }