Le Grilled Cheese avec Cornichons'But how,' I can hear you saying, 'does she manage this gourmet fare at the office, with neither grill pan nor George Foreman at the ready?'
Well, dear Reader, I will tell you, I have never used a George Foreman grill, and my grill pan has only been used to spectacular disappointment thus far. We have a toaster over at work, which I bribed into both melting the cheese and crisping the bread slices. And the cornichons were carried in a jar from home to give the meal a 'je ne sais quoi' of specialness. Ah, les francais...
As I get older, I am forced to reflect on many things. One of them is how much effort and of which type I feel like putting forth for certain celebrations. This year, while I had planned to trot down to the Dubliner, a fine neighborhood-in-a-stretch establishment, to partake in Irish music and food and frolic for that day when the Irish Snake-Charmer went out of business, I came home and decided that what was really calling my name was the corned beef stewing in my pot for 3 1/2 hours. So I went with that instead. :)
But at least here's the proof that the next day at work I did honor the ancestors. With corned beef, potato, and kale salad.
More to come on butt bread, chocolate fudge espresso cookies, the secret to delicious instant polenta, and springtime. Stay tuned!
And special note for Ginny: thank you soooo much! You turned around my evening :)