Last week we were kept indoors and out of the office because of a winter storm.
Those of you new to Sew You Think You Can Cook, I live in Florida.
I know we won’t be getting any sympathy from our Northern friends, but keep in mind the Sunshine State gets snow once in a bluemoon. Therefore, our cities don’t have the need, nor could ever justify the budget, for equipment to handle icy roads. I saw on Facebook a fantastic meme of a beautiful Florida Sunset that said, “In Florida we salt margaritas, not sidewalks.” That couldn’t be better said; it’s why people relocate from the white North!
We definitely didn’t have it as bad as Atlanta and other Southern towns, but roads – and more importantly bridges – were closed Wednesday, January 29th. We were sent home from work at 2:00 pm on Tuesday with an expected return of 12:00 pm Wednesday. The return date and time were pushed back to Thursday at noon!
In having been out of town the previous weekend for Food Blog South I hadn’t yet been grocery shopping. We’ve been surviving on empty – frozen pizzas, breakfast foods, leftovers, and grilled cheese. There was a package of chicken thighs in the freezer which I used for grapefruit chicken (to be shared at a future date).
It was pretty cold when we were in Birmingham and Sunday morning our car (Edgar) wouldn’t start. Edgar was so dead that we couldn’t even shift gears into neutral to push it out of the parking spot. Thankfully my in-laws joined us and we were able to get a jump good enough to make it to the local Auto Zone. The battery was fried and a new one installed – a battery with a higher cold temperature rating! It’s a good thing too because on Wednesday Edgar was cocooned in a sheet of solid ice.
This recipe is probably the simplest recipe I have yet to share, and probably will ever share. It’s your typical grilled cheese, with an Everson twist. My father-in-law would always season the buttered bread with garlic powder, and that’s how my husband still prefers to eat it.
Garlic Bread Grilled Cheese
- 2 slices of sandwich bread
- butter or margarine, for spreading
- garlic powder, for sprinkling
- 2 American cheese singles
- Heat a small skillet over low to medium heat.
- Butter one side of each slice of bread. Sprinkle garlic powder on buttered side of each slice.
- Place one slice of bread butter side down in warm skillet. Top with both cheese singles and the other slice of bread, buttered side out. Cook until bottom piece of bread is golden.
- Flip sandwich to toast the 2nd side until the cheese is melted.
- Slice on a diagonal and serve.