So far, so good.
I made it to Mt. Hood.
The weather is awesome.
There is food in the fridge and cupboards.
The internet is working.
Time goes way too fast. Especially when I am crazy busy (okay, this part is not so awesome).
The weather is awesome!
Plus, the summer produce here is insane this year.
Incredible. I bought berries, melons, peach, nectarines, mangos, corn, zucchini, basically everything, and it all looks so good. And it was CHEAP.
So I know I have only been here less than twenty-four hours, but as of right now I am pretty happy with my decision to spend most of my summer in Mt. Hood with my family.
Now, if the weather drastically changes I could be singing a different tune.
But right now it is awesome and beautiful and I feel pretty darn grateful that I get to see such a cool place. If only you guys could truly see the view I am looking at right now. It is pretty amazing to be looking at a glacier so up close and personal. Right now the sun is hitting Mt. Hood and creating a picture perfect view. Honestly not one thing could make it better. The sky is blue, the trees are green and the mountain is white.
Plus, it is HOT and I love it so much.
I went to the grocery store twice yesterday, checked out a total of three times and made four trips up the elevator with carts completely FULL of food.
Basically renting a place for a couple of months is like starting over completely – kitchen wise. All the pantry essentials need to be bought along with the freezer essentials and the fresh produce, fresh dairy and yada, yada, yada. I am not even sure how long I am staying, most likely till the end of July, but I plan on doing a whole lot of cooking. Surprise, surprise.
Someone’s got to keep this food blog running.
Today feels like one of those days that my brain just wants to keep rattling on and on. I have so much on my mind, plus a whole weeks worth of vacation dramas to share with you guys. But since I am still scrambling to get everything put away and take two food photos today I am going to save my thoughts.
Trust me, I won’t forget them.
Or maybe I will, that happens. I swear my brain feels too small.
I am requesting more brain space in my next life.
This grilled cheese is actually kind of embarrassing.
One, it is embarrassing because it is honestly so simple and I am basically showing you how to mash some avocados with blue cheese and toast them up together.
Two, because it requires only seven ingredients.
It is also embarrassing how excited I have been to show you guys this.
Seriously, I wanted to post this the second I finished photographing it. It is so good.
Probably one of my favorites.
Blue cheese and avocado and roasted tomatoes!
Actually this is an adaptation of a sandwich I have been making since the first summer I spent in Mt. Hood three summers ago.
Yup, the avocado sandwich obsession started in Hood. Crazy huh? Back then it was mashed avocado, blue cheese and turkey and maybe some mustard for my dad, but honestly mustard on sandwiches is not really my thing. I think I made this sandwich for my mom everyday that summer. This grilled cheese is just a jazzed up version. The roasted tomatoes are the most amazing addition.
Trust me, this grilled cheese tastes over-the-top without the over-the-top effort.
Simple and easy, everyone loves that!
Blue Cheese + Smashed Avocado and Roasted Tomato Grilled Cheese
- 1 cup grape tomatoes halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado lightly mashed
- 1 cup fresh arugula
- 4-6 ounces blue cheese crumbled
- 4 slices seedy bread
- softened butter for spreading
Preheat the oven to 400 degrees F.
Grease a baking sheet and add the halved tomatoes. Toss the tomatoes with olive oil, salt and pepper. Roast for 25 to 30 minutes, remove from the oven and set aside. When the tomatoes are finished roasting turn the oven to broil.
Lightly mash the avocado with the salt and pepper. Spread one side of each bread slice with softened butter. On the unbuttered sides evenly spread the mashed avocado among the insides of all 4 slices of bread. Add the blue cheese right on top of the mashed avocado. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minutes. Just until the blue cheese begins to melt. Remove from the oven and heat a skillet over medium heat.
Divide the arugula in two and place right on top of the melted blue cheese and then add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet. Cook until cheese is melted and both sides are golden brown, at least 3 minutes per side. Lower the heat if the bread gets too brown. Serve immediately
Seriously, just go make this now. Breakfast, lunch, dinner. Just make it!