I'm doing well lately. It it's not volcanoes, rogue waves, sharks or earthquakes, it's sinkholes. Watched an excellent programme on PBS which, I think, we have seen before. Watching all the horror stories about people's homes sinking into the depths and even one incident of a man's brother being lost because his bedroom disappeared into a sink hole. I didn't remember the reasons for sinkholes but now I do and as a lot of them are affected by underground water, I thought the guys (spelunkers I assume) who were swimming around in these underground caves were totally nuts. The ground above them could sink at any time and bye bye swimmers. It would appear one of the worst areas is Florida and many new homes have been built on unsafe ground there. I feel very sorry for people who have retired there only to find their homes are so unsafe. This was an hour programme so I assume this version will take the same amount of time. Do watch though, it is interesting as well as a precautionary tale.
I was feeling quite complacent about living in Canada but much to my horror there are sinkholes in Ontario, and other provinces, too. There are places in Toronto which have become sinkholes. For us Canadians, I suggest you google them so you can find out where these things have occurred and why. You might want to move LOL.
Today, it rained, it was a mizzly, drizzly day altogether. We had already decided not to go with the Travel League to New Hamburg and I am not sorry we made that decision. Went to our local alley and lo and behold, when it doesn't matter a damn, I bowled well although Matt didn't. Typical of me.
It may surprise you to know that in all my years living this side of the pond (Atlantic) I have never made a grilled cheese sandwich and I have only ever eaten it once, at the bowling alley. They have been telling me how to make them as well, but as yet I have never tried. It was not something I ever remember in the UK although probably today everyone makes them. I am sure most, if not all of you know how to make them, but here is a recipe anyway.
Grilled Cheese Sandwich
2 slices bread, either soft sandwich squares or large peasant-style slices, not more than 1/2 inch thick
Butter
Mayonnaise
1 to 2 oz grated cheddar (or other cheese), depending on size of bread
1. Heat a heavy pan over medium-low heat.
2. Thinly spread one side of each bread slice with butter. Spread the other side of each slice with mayonnaise and place the bread, mayonnaise-side-down, in the pan. Divide the cheese evenly on top of the buttered slices. Adjust the heat so the bread sizzles gently.
3. When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt. Keep turning the sandwich, pressing gently, until the sandwich is compact, both sides are crusty, and the cheese is melted.
Yield: 1
Source
Source: The New York Times
Author Notes
The trick to great grilled cheese sandwiches isn't in the ingredients, but on the stove. Achieving a golden, crusty outside and oozy inside takes a little patience: if the heat is too high, the outside will scorch before the cheese melts. Cooking the slices separately at first gives the cheese a good head start. There's no need to search out artisanal loaves or local cheese (though they won't hurt), but definitely do not use homemade mayonnaise. Mustard, chutney or even strawberry jam (believe it) can be dabbed on the cheese as it melts, or add ham, prosciutto or slices of apple or tomato (drain on paper towels first). You can use any melting cheese, such as American, Muenster or Swiss, but not too much: part of the perfection here is in the proportion of bread to cheese.
Have a great day
I was feeling quite complacent about living in Canada but much to my horror there are sinkholes in Ontario, and other provinces, too. There are places in Toronto which have become sinkholes. For us Canadians, I suggest you google them so you can find out where these things have occurred and why. You might want to move LOL.
Today, it rained, it was a mizzly, drizzly day altogether. We had already decided not to go with the Travel League to New Hamburg and I am not sorry we made that decision. Went to our local alley and lo and behold, when it doesn't matter a damn, I bowled well although Matt didn't. Typical of me.
It may surprise you to know that in all my years living this side of the pond (Atlantic) I have never made a grilled cheese sandwich and I have only ever eaten it once, at the bowling alley. They have been telling me how to make them as well, but as yet I have never tried. It was not something I ever remember in the UK although probably today everyone makes them. I am sure most, if not all of you know how to make them, but here is a recipe anyway.
Grilled Cheese Sandwich
2 slices bread, either soft sandwich squares or large peasant-style slices, not more than 1/2 inch thick
Mayonnaise
1 to 2 oz grated cheddar (or other cheese), depending on size of bread
1. Heat a heavy pan over medium-low heat.
2. Thinly spread one side of each bread slice with butter. Spread the other side of each slice with mayonnaise and place the bread, mayonnaise-side-down, in the pan. Divide the cheese evenly on top of the buttered slices. Adjust the heat so the bread sizzles gently.
3. When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt. Keep turning the sandwich, pressing gently, until the sandwich is compact, both sides are crusty, and the cheese is melted.
Yield: 1
Source
Source: The New York Times
Author Notes
The trick to great grilled cheese sandwiches isn't in the ingredients, but on the stove. Achieving a golden, crusty outside and oozy inside takes a little patience: if the heat is too high, the outside will scorch before the cheese melts. Cooking the slices separately at first gives the cheese a good head start. There's no need to search out artisanal loaves or local cheese (though they won't hurt), but definitely do not use homemade mayonnaise. Mustard, chutney or even strawberry jam (believe it) can be dabbed on the cheese as it melts, or add ham, prosciutto or slices of apple or tomato (drain on paper towels first). You can use any melting cheese, such as American, Muenster or Swiss, but not too much: part of the perfection here is in the proportion of bread to cheese.
Have a great day
