We all have these days, right? Tell me it’s not just me.
For dinner tonight, I had planned to do this whole baked mushroom dish with lemon and herbs and some sort of yogurt accompaniment. It was going to be awesome. I left the office, oh so ready.
Then my bus got stuck in traffic and it took 90 minutes to get home (that is twice as long as it should take). Then I turned on my Mac and it crashed. It won’t even turn on now. It’s just sitting there, intimidating me with the possibility of lost photos, mocking me with the fact its warranty expired merely 16 days ago, while I struggle to use Control-C and Control-V on Mr. Veggie’s PC.
So I freaked out a little. Yep.
And then I found a local company who fix Macs and filled in the form for a quote, then I made this grilled cheese, then I marvelled at the cheese stretch, then I ate it, and then everything seemed sort of OK again.
They don’t call it comfort food for nothing, folks.
UPDATE: This story has a happy ending! The Mac fixer people referred me to the Apple store because they believed the kind folks at the Genius bar would overlook my expired warranty. And they did! It was fixed for free, everything was backed up and restored, nothing was lost, and I’m going to go ahead and credit the grilled cheese for this outcome.
I use my new Breville panini press for this. A magical machine that has increased my grilled cheese intake by a gazillion percent. You may wish to grill it in a frying pan, American style. Whatever feels right.
mushroom swiss grilled cheese
- 2 slices of bread
- Mayonnaise, to taste
- Dijon mustard, to taste
- A handful of grated swiss cheese, as much as you dare!
- ⅓ portabella mushroom, thinly sliced
- 7-8 capers, sliced into tiny pieces
- Black pepper
- Spread a thin layer of mayo and mustard over your slices of bread
- Add half the swiss cheese to one of the slices
- Add the mushrooms
- Add the rest of the swiss cheese
- Sprinkle the sliced capers on top
- Grind some black pepper over the top to taste
- Now top with the other slice of bread and cook in your panini or toasted sandwich maker, or on a frying pan over medium heat. If you do the frying pan method, add butter to the outside of the bread too, to crisp it up. I don’t do this when I use the panini maker.