Feeding my inner child

[ksmith]

I know all about good food. I like good food. But sometimes I just want a grilled Velveeta sammich with a big ol' dollop of ketchup to dredge it through and bread and butter pickles on the side.

I made a concession to the outer adult with regards bread. Black German Wheat by Brownberry, a pumpernickel-whole wheat cross that is, I think, my new fave bread.

I don't butter the bread. It doesn't need it, and I hate nothing more than picking up a sandwich that is so greasy that it slides through my fingers. Just the cheese and bread. Broil to your degree of toastiness. I like it justthisclose to smoking char, because I like crunchy toasty.

Freshly brewed coffee.

Dessert: a chocolate truffle and some vanilla wafers

Comments

[juliabk.livejournal.com]

I never even saw Velveeta until I was grown. :-) For me, it's plain American when I'm doing grilled cheese. Slap two slices of American between plain ol' brown bread and stick it in the grill. Grill it until the cheese starts to run out and the bread is crunchy. YUM!

[equesgal.livejournal.com]

cheessseee....yummmmmy

(that's all i can manage on the day after new year's eve)

;-)

Velveeta, yum

[bevhale.livejournal.com]

It's hard to explain the fascination with Velveeta if you didn't grow up with it. But grilled cheese is our comfort food when we're sick. Usually with tomato soup. yum.

Re: Velveeta, yum

[kristine-smith.livejournal.com]

Thing is, I definitely grew up in the Velveeta Era--I remember when Cheeze Whiz was New!--but I didn't like cheese. My folks never served it, except for the Parmesan/Romano stuff for spaghetti. I was in high school when I ate pizza for the first time.

So Velveeta is at the same time an old reliable and a newly acquired taste. And just wonderful in a grilled cheese sandwich.

At the day job, they do serve grilled cheese sandwiches on the same day they serve the tomato soup.