A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
I’ve had a pretty tumultuous history with tomatoes. Lots of seedy, mealy slices in my sandwiches that get slid right out after a couple bites. Or those godawful gushers in my salads that I just sneer my nose at and refuse to eat altogether. But thankfully, after thirty-some years on this planet, I’ve finally made my peace with them. Just so long as they’re blasted to hell in the oven with lots of oil and salt.
Everything I’ve ever learned about making a good grilled cheese, I learned from my ex. Over our 10 years together I’ve tackled kitchen projects big and small, but the perfect grilled cheese always escaped me until he stepped in and taught me a few tricks.
All of which I applied the day I discovered Daiya. And even though I will gladly trot down to the market any day of the week and shell out $5 for a tiny wedge of cheese I’ll probably finish in 2 seconds, I’m really impressed with Daiya.
Back in high school I was quite the wannabe Betsy Homemaker and one of the first things I decided to tackle was pizza dough. While it was everything I’d always dreamed of before (why don’t pizza places offer pepperjack cheese? It’s seriously amazing on a pie!), when I look back my dough could’ve been a little more refined.
I first had this twist on a classic at a dinner party with friends. It’s about as simple as it gets without being boring, and an absolute snap to whip up. Thanks to Tatton and Gina for showing me there’s more to mashed tates than sour cream and chives.