GRILLED CHEESE EXPRESSIONISM
Just the right lunch for fall weather.
I use a cast iron skillet
over medium heat with a tab of butter (olive oil should work as
well), lightly buttered multi-grain bread, white cheese—usually jack, though
Gouda is good, and when in the mood I’ve used sharp cheddar—with thinly sliced
onions browning alongside the sandwich. Once the cheese has melted and the
bread has grilled, I add the onions and—here’s the expressive part—slices of
avocado and a coil of mustard.
Ah, avocados. I grew up
in a home with an avocado tree outside my second-story window, which provided
an instant exit when I didn’t care to use the stairs. One summer I left the
window open for the tree to branch out inside. It played with the idea, but must
have felt claustrophobic, and declined. We had avocados throughout the year. If you're unfamiliar with choosing and using them, keep in mind that ridges running beneath the skin are signs there are
undesirable strings in the flesh. The
fruit should give slightly under pressure when ripe—anything softer, or hollow places, and it's probably overripe. An avocado will ripen sooner if the stem remainder is removed. Always store at room temperature; don't refrigerate before it is ripe. Use a butter knife to cut the avocado lengthwise in half, then stab the seed to remove it.
To complete the meal, I
serve tomato soup (Trader Joe’s Organic Tomato and Roasted Red Pepper, to be specific)
with a slice or two of avocado afloat, and a liberal sprinkling of freshly
ground pepper. The buttery avocado complements the tangy tomato, and the color combination is pleasing.
artwork is acrylic on rag
board
