Thursday, June 28, 2007

The Move From Hell --Prologue

Well, The Move From H*ll is done and finished. The Cold/Flu/Sinus Infection From H*ll is also over...

Does that explain why I haven't been blogging for 2 months? My last post was on friday the 13th, and no, I'm not superstitious about the number 13 --I happen to know why it's considered an unlucky number and the reason is pretty sickening, nuff said.

Anyways... That week we had got a load (2200 pounds) of firewood for the winter (yes, there are winters down here), and we had a call from the real estate agency informing us that the owner wants to sell the house. Now, this we knew cus he told us himself 2 weeks previous. However, the B*STARD also told us we have plenty of time and he is in no hurry. Hmmmm, I guess 2 weeks in his little world is "plenty of time". Our lease was through September, but we didn't want to go through weekly open inspections for 6 months.

Sooooo... "A packing we will go... A packing we will go... Hi Ho the Dairyo a packing we will go!"

The story continues... stay tuned!

Food Stuff

Grilled Cheese sandwich!

Yes, I hear you all (all 2 of you) groan... "Dave, why the hell are you putting a recipe for a grilled cheese sandwich here?"

My answer is: A proper Grilled Cheese Sandwich is an art form, and you gotta learn to do it right.

You aren't going to get any "what you need" or "what you do", we'll just dive straight in!

You'll want white bread for this (I'm a big fan of wholegrain, wholemeal, multi-grain etc breads, but nothing beats white for grilled cheese sandwiches), and cheddar cheese. You can use other types of cheeses, but I've found that cheddar melts at the same time the bread is grilled --very handy.

DO NOT TOAST THE BREAD FIRST!!!!!!!!!! That is THE cardinal sin of grilled cheese sandwich making.

Take your butter out of the fridge at least an hour previous so that it's very spreadable. Do not use margarine or any of that other spreadable crap. Butter one side of each slice of bread only; insuring you get the butter all the way to the crust and have total coverage. Sprinkle a bit of salt on each buttered side.

Slice the cheese, do not grate (it melts too quick if you grate it). Make the sandwich with the buttered side on the OUTSIDE with the cheese slices on the INSIDE (duh). Place the sandwich on a medium hot frypan/griddle pan/grill hotplate. Check the bottom after 2 mins, the bread should be toasty brown and the cheese starting to melt. Flip the sandwich over and grill till the second side is done --the cheese should be perfectly melted at this point.

Serve with hot tomato soup!



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