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For most people look forward to Fridays because it's the end of the work week. I keep a pretty unconventional work schedule, so that isn't always the case. But I still look forward to Fridays because I get to wake up and read the Cook's Illustrated e-Newsletter. Each week it highlights 3 or 4 recipes from the archives, many of which I probably would never think of or search for if they didn't show up in my inbox each Friday morning. I don't always want to cook each and every one of them, but there's usually at least one that strikes my fancy. Last month this awesome Brussels sprout salad recipe was in the newsletter, and it immediately made the leap to my "Things from Cook's Illustrated to Make" list. (Yes, there is such a list in my life.)
A couple weeks ago I went to a talk by Christopher Kimball, founder of America's Test Kitchen. (ATK publishes Cook's Illustrated magazine, probably my favorite and most trusted food resource. If you're not already familiar with the magazine, check it out!)
It was only fitting that I'd already planned on making Cook's Illustrated's "Grown Up Grilled Cheese" after the talk. Quick background: my boyfriend Jordan and I have embarked on a project called The Year of Cheese, which we'll also be blogging. (As of today there's only an "About" page, but hopefully that will be remedied soon.) The project is pretty straight forward: sample a new cheese or two each week, sometimes straight up, sometimes in a cooked preparation, record impressions. We're only a few weeks in, but so far it's going deliciously.
