- 4th meal, appetizers + hors d'oeuvres, breakfast + brunch, comfort food, party food + snacks, sandwiches + roll-ups
Toast 6+ Ways
Toast is one of my ultimate comfort foods. When I was very little, toast was front and center of my morning routine with my father. I was his official self-appointed toast maker. Every morning, as he was shaving, I would prepare his toast. How many times had I under toasted the bread or was overzealous with the butter or the dollop of my mom’s homemade peach preserves? Who knows, because my sweet dad said it was “absolutely perfect!” every.time. Dad and I took turns fixing each others’ toast for many years. Toast was our love language. Toast was our thing. Today’s toast transcends the white bread stereotype. It is no…
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(no longer a secret) Pimento Cheese Sandwich
Would you think me crazy if I told you a sandwich that costs $1.50 is legendary? ‘Tis true. It’s a sandwich that’s as Southern as Magnolia trees and sweet ice tea. People from all over the world flock to the concession stands of the Augusta National Golf Course to procure one of these sandwiches of piquant cheese slathered between two pillowy pieces of white bread. It’s the famous Pimento Cheese sandwich, and its ingredients are TOP SECRET. Much like the Augusta National itself, the recipe for pimento cheese is veiled in mystery. In fact, the recipe is the subject of quite a few contentious debates, including many proprietors taking the…
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Buffalo Chickpea Pockets with Bleu Cheese Drizzle
We are counting down to the Sweet Sixteen. As the bracket narrows, The Man is brainstorming game day menus. One request is Buffalo Chicken Wraps. I agreed, but with the caveat that I make plant-based modifications, just for funsies. I gave these a practice run and WOW, let me tell you—these babies are a slam dunk! Blue cheese + buffalo sauce is one of my love languages (um, I seem to have so many). Today we are subbing chickpeas for chicken. Chickpeas are little pearls of protein with less cholesterol than the alternative. You’ll drench them with a spicy piquant sauce and then cool them down with a buttermilk bleu…
