cheese on toast is a need, not a want, nor a should. i believe this because i'm pretty sure mum has had it every single day since before i was born. and when i wake up in the middle of the night starving my brains out it is usually because i have gone too long neglecting my gluten and lactose requirements in efforts to show solidarity for eggboy's aversion to both of those. and it's those nights where there is absolutely no question what i will have when i tiptoe into the kitchen: not sweets, not even leftover bacon... it's cheese on toast.

i don't know, there is something so texturally pleasing about cheese that is beginning to melt but doesn't quite get there. it's rubber on toasty bread, in the best way possible. and rubbery especially when you use the traditional low-fat jarlsberg slices from costco {the tiny cheese monger inside of me cringes when i do this, but you could say it's a family tradition}.

this morning i sprinkled some smoked maldon {from my new little salt bar} on top of the cheese which sat medium-melty atop some perfect whole wheat bread that i baked last night.



once upon a vending machine, cheez-its were my jump off whenever some magical force of nature prevented me from choosing the healthier pretzel option because cheez-its are, hands down, the pimped out drug lord of the vending machine. which is my prudish attempt at drawing a parallel between these and crack. at one point last year i used some absurdly delicious old chatham cheese to make cheez-its, and just today i revisited this recipe in my quest to find something savory to sell at the new music bake sale

i've about eaten the entire batch today and i don't feel bad about it.

actually yes i do.

but it was worth it.


more homemade than this and there'd be a cow in my kitchen

this was produced in my home science lab yesterday.
it's ricotta!!
and alls it took was some milk and a lemon
and way more patience than my comfort zone could handle.
if ever you're looking for some good old-fashioned g-rated excitement, try pouring lemon juice into milk that has heated to 180 degrees and then watch the curds and whey separate. 
it is so cool i don't know why anyone would need cable television when they could watch curds and whey separate. 
 today i mixed the ricotta with an egg and some herbies and young broccoli leaves and encased it in whole wheat pasta dough to make humungo ravioli friends. i then introduced them to some tomato friends. and together they made the best dinner ever. 
take that, teensy kitchen!