One of the happiest days this month happened a little over a week ago.
I've been on medication and when I initially picked it up at the pharmacy the pharmacist said, "Make sure and stay away from dairy."
Why not also ask me to not take in oxygen, while you're at it?
I'm here BECAUSE of dairy.
I'll entertain the non-dairy substitutes when I have to, and some are fine, but they're not dairy--at least not to me, especially the non-dairy cheese options.
So, about ten days ago, I had a follow-up appointment with my Doctor. Everything seems to be going smoothly and I can ween myself off the medication pretty soon. I told the doctor that I was happy to be able to get back to dairy, specifically cheese, once the medication was done.
"Oh you don't have to give up dairy. Just don't have any within the first hour of taking the drug."
I couldn't even be upset about all the non cheese days I've missed, because all I could see in front of me was this!
photo credit: Andre Baranowski
4 tbsp. unsalted butter, softened
4 1⁄2"-thick slices sourdough bread
1 8-oz. piece comté cheese, grated
1. Spread butter evenly on both sides of each slice of bread. Put half the cheese on one slice and half on another. Top each with remaining bread slices. Heat a 12" cast-iron skillet over medium-low heat.
2. Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18–20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.