April is National Grilled Cheese Month. Hopefully you’ve prepared accordingly. Your griddle is well-seasoned, butter remains on the counter in a perfect spreading state, and you have cheese that is NOT pre-sliced with a thin sheet of plastic in your refrigerator.
I know what you’re thinking. When did she become the food snob? I promise I’m not. Come spy on me in a moment of weakness and you’ll find me dipping a grilled cheese with the classic and oh-so-gooey American cheese in ketchup of all things. Clearly, I’m one with the people.
Like a little black dress a recipe for a good breakfast casserole is a must in any cook’s repertoire. After all, there are few things better than waking up with a hot cup of strong coffee, your local newspaper, and a plateful of eggs.
I’ve been breakfast obsessed my whole life. My parents, who did so much to prepare me for life after them, did me a huge disservice in the breakfast department. My father, short-order cook extraordinaire, made a hot breakfast for us every morning. Apple pancakes, scrambled eggs, and red-eye gravy were the breakfast of champions growing-up. Waffles weren’t just for Saturdays.