The question that is baffling the culinary world

Observation and curiosity has prompted this post and asking this very serious question:

When is a Grilled Cheese Sandwich not a Grilled Cheese Sandwich?

This is the question and a serious question I might add.  I have seen bloggers post recipes for their so called "Grilled Cheese Sandwiches" and they have big chunks of chicken, turkey, ham, bacon...well you get where I'm going on this.  Putting meat, veggies on your grilled sandwich to me makes it a sandwich with cheese, not a Grilled Cheese Sandwich.

I have been giving this a lot of thought (I know I'm sure I have better things to do).  I guess you can call it a grilled cheese sandwich if the cheese ratio is greater than the other items you slap between two slices of bread.  Which brings me to another question, is it a sandwich when it is oozing with so much cheese that you are unable to pick it up to eat it but instead have to get out a fork and knife?

You might be asking yourself what prompted this question about a simple Grilled Cheese Sandwich instead of asking something like What's the meaning of Life....

Here it is - My lunch

Okay, let's break this down....the cheese ratio is greater than the prosciutto ratio since prosciutto is sliced paper thin, the tomato ratio is greater than both the cheese and prosciutto (4 slices of tomatoes) and no I did not burn the bread I happen to love to drizzle worcestershire sauce over my grilled sandwich or if I'm feeling sassy tabasco sauce. 

So what is this folks....a grilled cheese sandwich or just a sandwich with cheese on it.

You be the judge

Time for a Facelift

Living Rancho Delux is getting a facelift and there will be some changes around the Ranch.  

My target date is January could be sooner or or could be later since I'm flying by the seat of my pants.  Right now I'm working it out on paper and looking for someone to help me with a new design and layout.

There will be limited posts until this is completed - I want to do this right.

Wish me luck

Christmas Place Setting

I bought some new dishes and glasses for Christmas and today I started playing with the place-settings seeing what I liked and what I need to add to make a perfect Christmas Place Setting.

I started with the Williams Sonoma Botanical Christmas dishes.  I knew right after purchasing them I had to have my friend Renee from Kudos Kitchen by Renee to hand paint wine glasses to match the William-Sonoma dishes.  The wine glasses are perfection I just love them and they make the place-setting.  My photos don't do the wine glasses justice.

I found the red dishes and glasses at a local antique shop I am going to go back and see what else they have I am very pleased on how well they go with the dishes.

The charger and napkins I purchased at Target and the flatware are my everyday flatware from Sundance Catalog.  Links for everything except the vintage dishes are below.

Williams-Sonoma Botanical Wreath Dinner Plates

Kudos Kitchen by Renee Hand-painted Wine Glasses

Sundance Catalog Artisan Hammered Flatware

Charger and Napkins bought in store at Target

Red Bowl and Glass Vintage

Now it's time to think about the little touches to take this place-setting to the top, candles, floral, napkin rings, etc...

Roasted Garlic Brown Butter Sage Mashed Potatoes

I made mashed potatoes this weekend they were not the prettiest mashed potatoes but they are so delicious.  My husband does not eat gravy, no way, no how, never, ever!  Who wants to serve plain old mashed potatoes.  I have added sun dried tomatoes, cheddar cheese, parmesan cheese, onions, shredded roasted brussel sprouts, toasted pine nuts, bacon, small diced smoked pork chops, pepperoni, just to name a few things.  I thought with the brown butter craze I really needed to try that and it did not disappoint. 

Roasted Garlic Brown Butter Sage Mashed Potatoes

3 pounds medium yellow potatoes

2 heads of garlic, roasted

1 stick of butter

1 1/2 tablespoons fresh sage, minced

1/2 cup heavy whipping cream

salt and pepper, to taste

Wash and cut in half potatoes place in a large dutch over covering with water an inch over the potatoes, salt water and cook until fork tender.  While the potatoes are cooking melt the butter in a small skillet, add sage and medium low heat, allow the butter to brown. Drain potatoes and mash before putting them in your stand kitchen mixer aka KitchenAid. Add cream, roasted garlic, salt and pepper, slowly add the brown butter until incorporated.

p.s.  Have you entered yet?  You know, to win your very own copy of Butter Baked Goods Cookbook.  You haven't! Click here to enter - Ends Soon