July 30, 2008 lunch
Grilled cheese sandwiches.
Description and method: Grilled cheese sandwiches on white bread. I tend to eat sandwiches in pairs. Even if I'm not hungry for two I still make two, it's one of the more OCD aspects of my personality. Made using mayo on the outside of the bread and cheddar with what was either rescued asiago or parmesan cheese on the inside. I was a little skeptical the first time that I tried mayo instead of butter or margarine on the outside of a grilled cheese sandwich but it really does make a very crisp crust while leaving the inside of the bread still very soft which is something that I really like with my grilled cheese sandwiches. I would have liked to have added mozzarella but opening the new brick of cheese just for two slices seemed too labour intensive on a day when I needed to eat, shower and get to work.
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What I took to work with me:
Description and method: Cookies from the night before, two babybels and two nectarines. One of the babybels went MIA at work, and I only ate one of the nectarines, leaving the other one at work for the next day. My group manager was visiting the salon and ended up eating all but two of the cookies. I ate the last two in the bag since they looked rather lonely.
Peanut Butter Cookies:
1/2 cup unsalted butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 eggs
1-1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp baking soda
1/2 tsp vanilla
3/4 cup chocolate chips
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
Stir in vanilla.
Stir in chocolate chips.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake
Not my favourite peanut butter cookie recipe, but it worked well enough. The recipe didn't call for vanilla, but I always add vanilla to my cookies. The chocolate chips were a spontaneous addition. They turn out more crisp than chewy after stored for a few days, which is really not what I like for my peanut butter cookies. I need to hunt down my regular recipe.
Description and method: Grilled cheese sandwiches on white bread. I tend to eat sandwiches in pairs. Even if I'm not hungry for two I still make two, it's one of the more OCD aspects of my personality. Made using mayo on the outside of the bread and cheddar with what was either rescued asiago or parmesan cheese on the inside. I was a little skeptical the first time that I tried mayo instead of butter or margarine on the outside of a grilled cheese sandwich but it really does make a very crisp crust while leaving the inside of the bread still very soft which is something that I really like with my grilled cheese sandwiches. I would have liked to have added mozzarella but opening the new brick of cheese just for two slices seemed too labour intensive on a day when I needed to eat, shower and get to work.
------------------------------------------------
What I took to work with me:
Description and method: Cookies from the night before, two babybels and two nectarines. One of the babybels went MIA at work, and I only ate one of the nectarines, leaving the other one at work for the next day. My group manager was visiting the salon and ended up eating all but two of the cookies. I ate the last two in the bag since they looked rather lonely.
Peanut Butter Cookies:
1/2 cup unsalted butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 eggs
1-1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp baking soda
1/2 tsp vanilla
3/4 cup chocolate chips
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
Stir in vanilla.
Stir in chocolate chips.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake
Not my favourite peanut butter cookie recipe, but it worked well enough. The recipe didn't call for vanilla, but I always add vanilla to my cookies. The chocolate chips were a spontaneous addition. They turn out more crisp than chewy after stored for a few days, which is really not what I like for my peanut butter cookies. I need to hunt down my regular recipe.