Sunday, December 24, 2017

Ham and cheese

Eastside Road, December 22, 2017—
IF YOU PLEASE, grilled ham and cheese.

Well, not grilled, really, more toasted under the broiler. I just shaved some Gruyère onto buttered slices of bread, placed sliced ham on top of the cheese, smeared a light coating of good mustard on the ham, set the top piece of bread on, and toasted them on a sheet pan under the broiler.

Well, Cook toasted them — kept an eye on the time, flipped them at the right moment. Ham and cheese: one of the Hundred Plates.

The oven was on anyway, because Cook had previously baked a Black Walnut Cake. This is a delicious thing, baked in a loaf pan, a yellow cake studded with bits of black walnut, which arrive every year a little before Christmas, always as a complete and very welcome surprise, from a cousin I hardly know who lives in St. Paul. Thanks, Mike! Let's share this cake one year!

After the sandwiches, and before the cake, green salad.

     🍷zinfandel, Preston of Dry Creek, 2014

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