I put things off for as long as possible yet I have absolutely no patience. I guess it makes sense since the things I put off are difficult and I don’t have patience because I don’t want to wait for the things I need to happen or want to have. Having no patience always makes me try to rush a result and take shortcuts. For example, I get super impatient when I read and start the page and then my eyes frolic quickly down to the end of the page and I simply think to myself “Pshh, I can figure out what happened in between.” Then, shocker, I have no god damn idea what is happening and have to go back and re-read.
I’ve been teaching myself to knit (because I need to possess as many old lady qualities as humanly possible) and I bought this step-by-step book and I really did follow along through the entire first section about how to cast the yarn on the needle and then I got super bored and just tried to figure it out. I ended up with a lame nub of knotted yarn that I thought would only serve purpose as a joke gift to a friend that afternoon. He just said “what am I supposed to do with this?” flatly and handed it right back to me.
This is where I should say that when you take shortcuts, it doesn’t pay off, blah blah. But most of the time, when I skip the proper sequence, I still land on my feet and more so, stick the landing–which is really not a good way to learn a lesson, is it? Whoops. In theory, I am currently working on doing things the correct and patient way on some larger life topics than knitting. Improbable but I’ll keep you all posted.
The bright side is that my impatience to wait for what I want allows me to make good food that most of the time, doesn’t require much accuracy, planning, or overnight business like a marinade. Case and point–my spicy mustard cheese toast. It’s the perfect snack, could very well be a meal, and it’s so simple to make. Sharp cheddar cheese is mixed with english mustard, spices, and herbs and then baked on top a slice of crusty bread. This is when my Dad would jokingly ask me “and exactly how did you achieve this flavor without any butter or fat?”
Now, it’s seemingly a bit off but the recipe calls for a little mayo and an egg yolk to be tossed into the mix–those two ingredients might make you hesitate a bit during the process but when in doubt, stare at the finished cheese toast–it’ll keep you going towards your goal, much like staring at a picture of six-pack abs would make you not eat this cheese toast. Seriously though, those two ingredients bind the topping together and make all the difference. All things for a reason. Click through after the tasty toast picture for the recipe.
Ingredients
2 thick, large slices of sourdough bread (or 4 small)
1 tablespoon butter, unsalted and softened
1 cup shredded extra-sharp cheddar cheese (please don’t substitute mild or medium, if you can help it!)
1 teaspoon mayonnaise
1 teaspoon spicy, english mustard (Colman’s)
1 teaspoon worcestershire sauce
1 small shallot, grated
1 teaspoon fresh thyme leaves (ground will do, also)
1 egg yolk
1/2 teaspoon black pepper, freshly ground
pinch of cayenne pepper
pinch of kosher salt, to finish
Directions
1. Turn broiler to low
2. Spread butter on one side of each piece of bread
3. Place buttered bread, butter side up, on a baking sheet under broiler until brown. Remove and set aside.
4. Turn oven to 400 degrees
5. Mix remaining ingredients, except for the salt, together in a bowl until fully incorporated
6. Flip pieces of bread on baking sheet so the toasted/buttered side is now facing down
7. Divide cheese mixture evenly between pieces of bread and spread on the non-buttered side, facing up
8. Bake for 10 minutes, or until cheese mixture is fully melted and top is golden brown
9. Remove toasts from oven and finish each one with a sprinkle of kosher salt
I like to cut my toasts in half before devouring. See how the mustard soaks down into the bread? Eeee.
Printable is right about here:
- 2 thick, large slices of sourdough bread (or 4 small)
- 1 tablespoon butter, unsalted and softened
- 1 cup shredded extra-sharp cheddar cheese
- 1 teaspoon mayonnaise
- 1 teaspoon spicy, english mustard (Colman's)
- 1 teaspoon worcestershire sauce
- 1 small shallot, grated
- 1 teaspoon fresh thyme leaves (ground will do, also)
- 1 egg yolk
- 1/2 teaspoon black pepper, freshly ground
- pinch of cayenne pepper
- pinch of kosher salt, to finish
- Turn broiler to low
- Spread butter on one side of each piece of bread
- Place buttered bread, butter side up, on a baking sheet under broiler until brown. Remove and set aside.
- Turn oven to 400 degrees
- Mix remaining ingredients, except for the salt, together in a bowl until fully incorporated
- Flip pieces of bread on baking sheet so the toasted/buttered side is now facing down
- Divide cheese mixture evenly between pieces of bread and spread on the non-buttered side, facing up
- Bake for 10 minutes, or until cheese mixture is fully melted and top is golden brown
- Remove toasts from oven and finish each one with a sprinkle of kosher salt