I’ve gotten into a nice little tradition these past few mellow months of going in to work late on Sunday afternoons after busy and plan-filled weekends, not having any social commitments on Sunday evening, and just staying late and finishing up whatever I need to before coming home for a night with myself to listen to Radiolab, do my dishes, and eat an easy meal of leftovers in some form.
Tonight, it was a reheated bowl of some delicious Tom Kah soup I’d made earlier in the week, with chicken and napa cabbage, an entire sliced yellow onion, and fresh crimini mushrooms.
Balanced with a culinarily incgonruous, but nevertheless delicious gourmet grilled cheese sandwich: fancy cheese left over from my birthday party, fresh tomato, and red onion grilled inside of my homemade herb-parmesan bread from this week, stuffed with some amazing homemade sauerkraut gifted to me by a friend.
For garnish/dessert: the rest of the tomato sliced, with nicoise olive salt and a drizzle of balsamic, and the very last of my fruit for this week — a trooper of a grapefruit.
Mmm indeed! I hope you don't think it's blasphemous to be using it to accent a cheese laden entree 😉