my wife's fave chow 2

so tonight we had grilled cheese 'n' tomato sammitches -- the tomatoes from our garden, both the cherries and the biguns, grown on sun 'n' water and nada else, are among the most flavorful i've ever had, no bullshit -- with a little canned minestrone (somewhere i must have my mom's recipe for five-bean soup, which would 1) go real well with the sammitches, 2) do a great job of keeping the house warm while simmering in its pot for 4-5 hours, and 3) be an acceptable offering for our growing number of veggie -- or at least _less carniverous_ -- friends).

after our last, less-than-optimal batch of g.c.&t. sammies (made with big thick slices o' cheese, they fell apart when i went to flip 'em over -- d'oh), we decided to try some different stuff. to wit:

1) letting the butter melt before slathering it liberally on the crusty bread we dig so well.

2) grating the cheese -- in this case, monterey jack, our current cheese o' choice -- and spreading layers of it under and over the tomatoes for better melting, adhesion, and resultant sammitch integrity.

3) using two spatulas (one on top, upside down, the other underneath) to keep the precious goods inside from spilling out when the sammitch is flipped (if'n the cheese isn't yet melted enough to do the job).

mmm-mmm good indeed.