Sorry it has been awhile everyone. I have been super busy with applying to medical school and getting to take a long-needed trip home a couple weeks ago. But I am back and going to try super hard to stay on top of the blog now!
So to start off, my garden has gotten huge! It has been a little over a month since planting and everything is growing like mad.
Being newbies at all this, Robert and I didn't really calculate how much space all the different plants would need so now they are all overlapping and loving each other. We have tomatoes which are super tall now,
squash which are totally taking over and have already blossomed,
So I can never get through a whole loaf of bread before it goes bad. Thus I keep my bread in the freezer. My first step was to thaw the bread for 15 seconds in the microwave. Easy. Then I spread a little margarine on one side of both slices. This gives it the toasty brown look.
I put one piece butter-side down in the pan that I had already let warm up a little bit on medium-low heat. I then layered three slices of cheese on top of that. This is the most important technique for even cheese layerage. First put one slice down from the left edge to the middle. Then the second slice from the right edge to the middle. They should overlap in the middle. Finally take the third slice and tear it in half. Take one half and put it on the left of the overlapped middle and one on the right. Now there are two perfect layers of cheese.
The ham requires no such technique. Just slap it on there flat.
Finish with the second slice of bread, butter side up.
I let mine go a little more than I like it so this is darker than I would usually cook it. No exact science to this part, just about your preference.
Do the same on the other side and bam, amazing. Look how beautifully melted this cheese is!
Finish with a glass of chocolate milk and viola, delicious meal!
So to start off, my garden has gotten huge! It has been a little over a month since planting and everything is growing like mad.
So much green!
Being newbies at all this, Robert and I didn't really calculate how much space all the different plants would need so now they are all overlapping and loving each other. We have tomatoes which are super tall now,
squash which are totally taking over and have already blossomed,
pepper plants which are the smallest of the bunch,
cucumbers which are vining and attaching to everything from other plants to the meshing surrounding the boxes,
and lots of herbs including basil, rosemary, thyme, and a huge cilantro plant.
Everything is going great! It is a learning process of course, but I cannot wait until there are fresh vegetables to eat. The only problem I have had so far I discovered just today. Two of the boxes are surrounded by meshing so no pests, but three little side boxes are not. The bunny got into the lettuce!
Oh well, the lettuce crops were pretty much done anyway! Just have to keep a closer eye on everything as the vegetables begin to pop up.
Now on to the cooking. Tonight I just felt like a simple and delicious staple, grilled ham and cheese! A recipe is not really needed, but I will type out the gist of one anyway.
To start you need the obvious. Cheese (I prefer American), ham (I used Boar's Head Maple Honey Ham), bread (whatever you have on hand), and a little butter or margarine.
So I can never get through a whole loaf of bread before it goes bad. Thus I keep my bread in the freezer. My first step was to thaw the bread for 15 seconds in the microwave. Easy. Then I spread a little margarine on one side of both slices. This gives it the toasty brown look.
I put one piece butter-side down in the pan that I had already let warm up a little bit on medium-low heat. I then layered three slices of cheese on top of that. This is the most important technique for even cheese layerage. First put one slice down from the left edge to the middle. Then the second slice from the right edge to the middle. They should overlap in the middle. Finally take the third slice and tear it in half. Take one half and put it on the left of the overlapped middle and one on the right. Now there are two perfect layers of cheese.
The ham requires no such technique. Just slap it on there flat.
Finish with the second slice of bread, butter side up.
I let mine go a little more than I like it so this is darker than I would usually cook it. No exact science to this part, just about your preference.
Do the same on the other side and bam, amazing. Look how beautifully melted this cheese is!
Finish with a glass of chocolate milk and viola, delicious meal!
So once again, I apologize for neglecting the blog so much. But I am back in business! Look for the next post as soon as tomorrow night!
Thanks for reading,
Liz
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