Welcome to pure unadulterated cheesiness. Pure unadulterated deliciousness. Pure unadulterated awesomeness. I’m realizing I actually have no idea what “adulterated” means. I hope it doesn’t mean gross, because now I’m committed.
Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.
I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.
Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, but a reformed sissy’s still gotta be prepared.
Especially when said sissy can’t help but stuff a ginormous bite of Jalapeno Mac & Cheese into her gullet.
I feel terrible about this, and I really don’t even remember how it happened, but somewhere along the way our almost-two-year-old daughter picked up a little phrase.
“I want beer!”
Not just “I want beer.” But “I. Want. BEEEER!”
I have a confession to make. We’ve taught our daughter to say “cray cray.” As in, crazy? Cray cray? Yeah, we say that around here. It started out as ironic-only use and then it sort of creeped its way into our everyday lexicon.
I hope we aren’t as annoying and uncool as I just made us sound.
I grew up on this dish. Every summer, my mom would head out to the garden and bring in a huge zucchini and a couple of perfectly ripe tomatoes. She’d slice them up and throw them in a baking dish with some sweet onion, and then she’d top it all with a good amount of grated cheddar. Then she’d bake it until the veggies were tender, the cheddar oozey, the family happy.
Is it a quick bread? Is it a yeast bread? Is it cornbread? I don’t even know. I just know it seems, to me, a stunning combination of all three. With cheese.
What I can say without a doubt is that it is pretty much pure awesome.
It’s based upon a recent discovery, Sara Moulton’s beer bread. Which really, apparently, is her fan Debbie Bickford’s beer bread. What I say to both of them is this: Thanks, Sara and Debbie, for the recipe, which is really not so much a recipe as a it is a revelation here in our kitchen.