And Then The Rains Came

Fall is officially in full force in Metro Vancouver.

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Sure, it makes everything look lush and green.

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But if you look a little closer, you’ll see we’ve been getting more than just a sprinkle.

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I was unaware we were putting a water feature at the bottom of the stairs. Wouldn’t be my first choice, but what do I know about landscape design?

But that’s nothing. The Grouse Grind was closed due to rain. A library in Vancouver got flooded out. And last night the winds were so bad, that one of the fans broke or blew over on the roof at work, and somehow damaged the Freon lines and we lost all of our freezers just after midnight. It made for a very empty, desolate frozen food section today.

Today I made my way to and from school amidst the grey, dreary downpour, and managed to stay relatively dry, but was chilled by the time I got home. And hungry for a little lunch.

I think the choice was obvious – soup and grilled cheese.

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Steamy, hot tomato soup, sprinkled with a little dried oregano from our garden.

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And then there was the sandwich.

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The ooey, gooey, golden brown sandwich.

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You know me well enough by now. This wasn’t just your typical cheddar cheese filled grilled cheese. I upped the ante with some creamy avocado, locally made brie, and red pepper jelly.

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Rainy day lunching at it’s finest.

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Avocado, Brie, and Red Pepper Jelly Grilled Sandwich

serves 1

A sophisticated twist on the good ol’ grilled cheese sandwich sees creamy avocado and brie cheese combined with spicy sweet red pepper jelly on sprouted grain bread. Paired with your favourite soup, it makes for a delicious, soul warming meal.

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  • 2 slices sprouted grain bread (I use Silver Hills breads)
  • 1/4 avocado
  • 1.5 oz good brie, thinly sliced (double or even triple cream is best)
  • 2 – 3 tsp red pepper jelly
  • 2 tsp butter
  • freshly ground pepper, to taste

1. On one slice of bread, mashed the avocado and season with pepper to taste.

2. Spread the red pepper jelly on the other slice of bread.

3. Arrange the brie slices to cover the avocado. Sandwich together.

4. Spread 1 tsp of butter on one side of the sandwich, and place buttered side down in a frying pan over medium-low heat. Butter the side facing up.

5. Cook until golden brown, flip, and do the same on the other side. Slice, and serve hot.

 

Note: If brie isn’t your thing, try another melty cheese like mozzarella or provolone. Or substitute camembert. Yum!

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Tags: , , , , ,

Categories: Lunch, Recipe, Vegetarian

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5 Comments on “And Then The Rains Came”

  1. October 26, 2010 at 5:31 am #

    Love your take on the grilled cheese! I don’t know why I never thought of adding avocado to it before. Must try it now 🙂

  2. October 26, 2010 at 8:08 am #

    GREAT grilled cheese! You always know how to do them up right.

    That’s a lot of rain! But better than snow, IMO! LOL

  3. October 26, 2010 at 9:27 am #

    Ahh, your weather looks much like ours. Nothing like soup and grilled cheese to warm the soul! I hope you get a break in the downpour soon.

  4. October 26, 2010 at 1:50 pm #

    That lunch sounds absolutely perfect.

  5. October 26, 2010 at 5:35 pm #

    Wow, brie and avocado is such an innovative and delicious-sounding combo!

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