that's forking good

adventures in a culinary neophyte's kitchen

melting in the snow

Posted by culinaryneophyte on January 7, 2011

It’s snowing here in Jersey. The last snow was the first major storm of the season (8-10 inches?), and I learned a valuable lesson: Your new car may not drive as well in the snow as your last car. Or even close to as well. Your new car may be less useful and/or safe on winter roads than the 10-speed Huffy you rocked in sixth grade.

With the snow still falling and no plans until at least the early evening, I’ve resigned myself to staying indoors until I absolutely must dust off my car and brave the unsteady — and undoubtedly congested — Jersey roads. Fortunate for my car, but unfortunate for my kitchen (and related appliances)…

Today’s lesson of the day: American cheese is really good at melting. Everywhere. Behold, the result of my homemade cheesesteak quesadilla (an “American, without” for all you Philly folk).


2 Responses to “melting in the snow”

  1. Tricia said

    10- speed Huffy! AAHAHAHA! I had a purple one with a matching helmet. Since the snow has PA-locked me today, perhaps I’ll try melting some cheese. Woo!

  2. […] insides. (A heads up on the cleanup: Brie melts at the same speedy rate as American cheese, which, if you recall, was a lesson I learned over the […]


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