Thursday, 5 May 2011

A New Beginning and Irish Cheese Toasties

Hello World.

Is this what a newborn baby feels like?
Or maybe the new mama?

Either way, here it is. Here I am. 
A new blog, a new beginning, and (gulp) a whole lot to learn about parenting my new blog baby.

Over the past months, I have composed posts numerous times - in my mind - but which one to send out there? Which one to give birth to first? It must be big. It must be important. It must be newsworthy.

Oh, heck. I'll just start with what we had for supper tonight, after one of those typical rushed days - on the run, laundry, kids' medical appointments, get dog food, call for wash machine repair guy, return a zillion phone calls, try to get some writing done. At 5:00 take out a frozen block of homemade soup, defrost in microwave. And what to go with it?

In homage to my unforgettable trip to Ireland last year, how about the Irish version of grilled cheese?

Yes, perfect.

I've made our own family's version of these for years and they were always a hit. I would shred a heap of cheese into a bowl, glop on a few spoonfuls of mayonnaise (enough to make it the consistency of stiff egg salad), stir it up, plop and spread it onto bread. Set onto a cookie sheet and broil till bubbling and browned. If I had the inclination, I might add in some chopped green onions or herbs. 
Very yummy, and the kids gobbled them up.

But the Irish version is our new favourite. Plus it's healthier without the mayonnaise. 

All it takes is fresh eggs (my chickens are always happy to oblige), sharp cheddar (especially great if you can find it without the disgusting orange chemical colouring so ubiquitous here - in what universe is milk construction-cone-orange?) and grainy mustard (love that stuff - can't be without a jar in the fridge and another in the pantry in case I run out.)

Oh, and a nice pumpernickely sort of bread, whole wheat or gluten free. (Easy recipe to follow next week.)

Irish Cheese Toasties

1  egg
a good handful of grated sharp cheddar (3/4 to 1 cup)
a small spoonful whole grain mustard
a good grinding of black pepper
2 or more slices whole grain bread, depending on their size

Preheat the oven to 450 Beat the egg in a bowl, stir in the grated cheese, mustard and pepper. There should be enough cheese for it all to be coated by the egg, with a little bit of runny egginess to be seen between the cheese shreds. Place your bread slices onto a cookie sheet. Plop several spoonfuls of the mixture onto each slice of bread and spread it out with a fork to make a thick blanket for the bread.

Bake in preheated oven until plumply puffed and beginning to show golden brown freckles.

Let your toasties cool slightly and watch them disappear from the pan.

Irish magic.