Robert's Chocolate Cookies: a no-fail make-ahead cookie dough that subs as a rich nearly flourless brownie nugget, packed with chocolate chunks and walnuts.
Sometimes a grilled cheese sandwich is just a grilled cheese sandwich. It's usually like that when I get them at the cafeteria at work, or the greasy spoon down the street. That's not what lunch was the other day. We sort of lost our minds with all of this pantry stuff we'd made, preserved, and gathered recently.
What's so special about a BLT, you ask? And why does it warrant a post of its own? Because with the last piece of pork belly, Todd and I made bacon. Actually, Todd did all of the hard work of curing and seasoning it. I just smoked it. And let me tell you...it was the best damn bacon we'd had in a very long time.
For lunch during our fall clean-up day in the garden, Todd grilled up a ham steak for sandwiches. He combined that with brie, honey crisp apples, and fresh lettuce, basil, and purslane from the garden. He piled the whole thing on freshly baked bread from Whole Foods (parbaked French bread loaves from LaBrea Bakery, yum!).
