Wednesday, February 11, 2004


Right now, my favorite thing in the spice cabinet is the white cheddar popcorn seasoning. It's a finely ground cheesy salt that's been well-used lately, and not just for sprinkling liberally on the microwave popcorn for watching reruns of "Murder She Wrote." It's also surprisingly good on steamed broccoli too, maybe even better than fresh cheese. Works with cauliflower too. And if you're making macaroni and cheese, what the heck, put a little sumpin sumpin in that too. I'm just aching for corn on the cob season to begin. Is there any cheese incarnation that isn't good?

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