In the name of all things grilled and cheesy and meaty and bready… wow. I gained five pounds just looking at this cover.
Babs, seriously – it’s like you’re in cahoots with my husband. Just look at that headline screaming “Meat & Potatoes”. Subtle.
And I like how your food stylist tossed those token crumbs on the table, like s/he didn’t spent four hours setting up the shot.
So there it is, folks… project #2 of 12: Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula. Please join me, why don’t you? Can we really go wrong here?
From the sourcing angle, it shouldn’t be much of a challenge. I have sherry left from the New Year’s Eve she-crab soup. I’m going to seek out the Petit Basque instead of the Monterey, just because I’ve never tried it before. And logistically, there are a lot of “do ahead” instructions, which is always a welcome sight… especially if I’m going to be pickling AND caramelizing.
Stay tuned – it should be interesting!
Dear Barbara [Fairchild],
