charlotteann

It may be apparent from my search for the best galette jambon fromage, but I’ll tell you again: I love ham and cheese. I like them separately and I like them together. Today I made a sandwich, using emmenthal swiss, Black Forest ham, sprouted sour dough bread, and dijon mustard. Mustard used to make me cringe but it turns out to be a fine addition to any sandwich. Well, maybe not a meatball sub but I don’t eat such things.

I feel compelled to blog a bit about Michael Pollan’s “The Omnivore’s Dilemma.” I just finished the first section, which is basically about corn, in a couple days. Such speed and interest mean a lot to me because I normally suck at reading books. Sure, I can read quickly because I’m smart like that, but I can’t seem to finish them (if I can even start one). It’s a good book - I’m hooked on it like America is hooked on high fructose corn syrup - and plan on reading Pollan’s other books as soon as I (hopefully) finish this one. I also plan on avoiding corn-fed beef because the chapter about the sick cows in their poopy factories had me in tears. Not enough tears to become a vegetarian, but enough to always eat the joyfully rumenating cows, like this one!

Do you go to the gym? I do and boy does that elliptical machine kick my butt. Well, only if I let it. Hunger invariably sets in after a good ol’ sweatfest and today I made a grilled cheese to show that hunger who’s boss. That, and there’s been a loaf of bread sitting in my fridge for at least a week and thought it might be time to use it. There’s a lot to be said for the grilled cheese sandwich: it’s easy, fast, and oh so comforting. I use my 10″ Calphalon crepe pan to get the perfect crunch on my sandwich bread. The pan handles sizzling butter exceptionally well, as it darn well should being designed for crepes and all.