I used to think that brunch was only a food fad that my grandparents participated in, during the 50's and 60's. However, as I have gotten older, and the trend has grown exponentially in popularity, I am slightly disappointed I didn't pay more attention to it when I was younger.
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Summer is berry season, but you already knew that. You’ve been to the farmers’ market. You’ve seen the stands teeming with delicious berries. (I hope yours are cheaper than mine in San Francisco.)
My particular kitchen vibe is best described as “assembling ingredients.” Rarely does what I do cross over into “cooking” territory. I argue, however, that what I do requires a different set of skills than cooking. In order to assemble ingredients in a satisfying way, one has to have a taste for what ingredients will go well together. Usually, I steal from restaurants. This situation is no exception.
Honestly, there's not much left that can be said about the grilled cheese (or cheese toasty, if you're from Indiana). It's basically the world's most perfect food. The perfection comes from its extreme simplicity. Literally, if you follow the blueprint, you will always end up with something delicious. Butter any type of bread + add any cheese + make melty/toasty. American on white bread, or cave-aged cheddar on fresh sourdough; the blueprint works every time! There are few things on Earth that are this easy, with results so sublime.
Call them "hacks," "secret weapons," or just plain ol' good ideas; I think we'd all agree that saving time without sacrificing quality is something we can get on board with. This is especially true when it comes to feeding a party. We've all been there; you've been planning for weeks, then somehow it's three hours before guests arrive, and it looks like a bomb went off in the living room. Not to mention, the only food you have to share is a couple slices of cold pizza, and some day old donuts. While this may not deter some guests, it's really not something we recommend falling back on.