My readers, hopefully you are out there, what a trying weekend the last one has been. I have become toxic to myself and others. I have lost control of my emotions and actions. I can only hope that by drastically disengaging myself from the social netweork I can regain control. Which is what I have done. There have been no postings from me on by FB account and I will keep it that day until the day I celebrate my birthday, which will be near the end of this month. Four days have passed since my self imposed exile and I feel calmer. Better. I am trying to write my thoughts down more so as not to feel like I'm imploding.
Onto the meal. It was easy to make and I usually make it when I'm not feeling lazy in the mornings before work and stuff. I have a job, though I think I may have aready mentioned that in a previous post. I also make it when I come home late and I am still hungry.
Book: I just finished "In the Woods" by Tana French. It was a great book and something people should pick up if they have the time. I am going to start "Blue Moon" by Laurell K. Hamilton, it is the next book in the Anita Blake series that I am on.
iTunes: Pearls - Cowboy Bebop Tank! The Best. I believe they are singing in French. I looked up the translation and it just made me so sad. It starts off with "In my fragile arms I hold the emptiness that reminds me of you. I breathe in your words which live on in a melody." Not something I want to hear but it is what it is.
Pandora: Rihanna - Break it off. It has a catchy beat. New song to my ears. It seems like she is telling him to break off his current relationship so that she may be his shorty. Or it could be that he is teasing her alot and she wants more or something.
Quote: Be pleasant until ten o'clock in the morning and the rest of the day will take care of itself. - Elbert Hubbard. I think I shall try to practice this and see where it takes me.
Ingredients:
- 2 slices of whole wheat bread
- 1 Tbsp canola oil.
- 1 Slice (1 oz) reduced fat provolone cheese.
- 1 tsp whole grain mustard (optional)
- 1/4 cup baby spinach
- 1 small tomato, thinly sliced
Serving: 1
Per Serving: 358 cal, 14g pro, 32g carb, 5g fiber, 21g fat, 4 g sat fat, 540 mg sodium
Directions:
- Lay bread on work surface and brush 1 side of both slices with oil until all the oil is absorbed. Place 1 slice oiled side down and top with cheese, mustard (optional), spinach, and tomato. Top with second slice of bread, oiled side up.
- I could not for the life of me find reduced fat provolone cheese, so I just used regular. Provolone cheese is quite good. Also I do not have a brush. To substitute, I used the smallet spoon we own to brush one side of both slices. No mustard was added because mustard is icky.
- Warm cast-iron skillet over medium-high heat 2 to 3 minutes, or until surface is hot. With spatula, transfer sandwich to skillet. Cook 1 minute, pressing lightly with spatula, until browned on bottom. Flip and cook 1 minute, pressing lightly with spatula, until browned on second side. If cheese is not quite melted, remove pan from heat, cover, and let sit 30 seconds. Halve diagonally.
- When the directions state to warm the skillet I always forget and I'm impatient to wait for it to actually get warm. Terrible I know. The rest was just easily done.
- Taste:
- I was very surprised to find that I would end up loving this recipe. I'm not a huge fan of spinach but now I love making it for this recipe. I have not tried spinach with anything else but just this one. The crunchiness of the toasted bread made me nostalgic for grilled cheese sandwiches. Especially for the kind that is bad for you. The provalone cheese was melted just so and the tomato and spinach added a unique taste. I barely tasted spinach and it was just plain delicious.
I know that I haven't changed the picture, but I have been quite lazy on that. I haven't been on top of many things but I will try to draw something or find an artist.
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