Grilled cheese is an old standard, but a great one. Especially with a grill. Or a pan with grill marks… mmm… toasty! Also fresh mango and grilled pineapple. And of course cambells tomato soup. (Note to self: don’t go outside to load the car to be extra on top of things while browning something on the stove. Thanks for saving the day Karla <3)
For the grilled cheese we had two slices of cheddar and on one slice of Monteray Jack. Take some bread with one slice of cheddar. Add a dash of oregano on the cheese, then top that with a piece of Colby & Monteray Jack Cheese and put the basil on that, then the other slice of cheddar and bread. Get some butter or oil on the bread to get a nice brown crust and a delicious flavor. According to Bob, the Great Grilled Cheese maker, “The key is to seperate the seasonings so they don’t overpower.” Seemed to work deliciously; I’ll have to try it again sometime soon. Any sort of tomato thing–soup, chunks, slices–is delicious with grilled cheese. And for good measure, here’s also the grilled pineapple with lovely charred lines.
So, the next day at the Crown Candy Kitchen along with my super delicious malt shake with more fudge than you could shake a spoon at (and I tried, there was still fudge half an inch thick in the bottom of the shaker!) I got a fish sandwich. I had to take a photo because the sandwich came with the lettuce sticking out and it reminded me of a goldfish fin. So, here for your amusement on my cell phone camera is the fish fish sandwich.
Friendly dogs are the best dogs.