Friday’s I clean out my fridge. I had about two cups of both cream cheese frosting and butter cream frosting left over. Rarely do I throw food away, but there are those times that something just cannot be saved. In the past, I have found myself whipping up a soba salad to avoid getting rid of a few cucumbers, almost yucky tomatoes can be turned into fresh, roasted salsa or bacon hash, and zucchini inevitable becomes a cake. Upon cleaning out the fridge, I did in fact have two zucchini’s that needed some attention. The light bulb went off and a chocolate zucchini loaf with cream cheese frosting was born.
This cake was delicious. It will become my go to cake when I need something in a quick pinch.
A grilled cheese sandwich is as American as American gets. But other countries have their favorite form of cheese sandwich. The Swiss have the tradition of eating melted Raclette cheese spread on toasted bread.
The French have the cafe favorite, the Croque-monsieur, a hot ham and
cheese sandwich. The English have Welsh rarebit, which features slices
of toast doused in a savory cheese sauce. And of course, the Americans
have processed cheese product melted between two pieces of cardboard
white bread. It's what most kids grow up on, even me. But I think it's
time for a more mature grilled cheese sandwich.
Every year about this time, Mimi and Granddaddy traipse up through
Georgia’s mountains to find some of the Peach State’s greatest
fruits–apples! Each autumn, the Peach State yields bushels and bushels
of apples and my grandparents seem to always
bring many of those bushels back to our now empty peach country.
“Whatever will we do with all these apples? “ Mimi always inquires; yet
her queries are always quelled once she gets to cooking and baking
with the bounty from their mountain travels.
There are some things in life that are so commonplace, you just assume that no matter where you live, they'll be there. Like supermarkets, gas stations, McDonald's, and pizza dough.