It is a time of fear in the face of freedom, a time for the widening of previous roads and the opening of new paths, a time of an emptying country and swelling cities, yet a time when these paths are mined by knowing algorithms of the all-seeing eye. It is the time of the warrior's peace and the miser's charity, when the planting of a seed is an act of conscientious objection.
 | The Coronary That’s Worth It Grilled Cheese |
Butter-sauteed onions, provolone cheese, mozzarella cheese, bacon, and blue cheese.
If you want to pretend it’s healthy for you, put it on whole wheat bread.
Friday, May 16th, 2008
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What does the blue cheese add to it? If I were to just have the other cheeses, or say, goat cheese, how would it be different? Also, do you put in any herbs at all?
Comment by Peregrin Wood — 5/16/2008 @ 9:27 pm
Oh, man, if you have not had the combination of blue cheese and bacon, you’re missing something. Blue cheese is, mmmmmmmmm, strong and tart in a way that a goat or mozzarella or a provolone can’t touch.
If you can’t find blue, look for gorgonzola cheese, which is similar. Oh, I do love a bit of gorgonzola.
Comment by Jim — 5/16/2008 @ 10:04 pm
Nope, I haven’t put in herbs. But the next time I make it, I’ll put in slices of sauteed garlic.
Comment by Jim — 5/16/2008 @ 10:05 pm
I love a bit of gorgonzola too. How about Wensleydale?
Comment by Laura — 5/18/2008 @ 7:27 am
Well, when the very air we breathe contains toxic fine particulate matter that the government doesn’t voluntarily tell us about, when our water has more arsenic (among many other non-nutritious matter “allowed” now by our EPA under the new Bush “guidelines”) and the food we eat may be irradiated, contain “preservatives” (that don’t get tested for effects on humans), and other by-products, what’s in a little effing cholesterol to worry about?
Comment by Anonymous — 5/19/2008 @ 6:58 am