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This is not a recipe. It is a directive: Every now and then you should have cheese and crackers for dinner. I don’t mean cheese and crackers literally. I mean it to be symbolic of your most uncommon indulgence around food. This does not have to be expensive or fattening. Your indulgence could be the food itself, the company you have it with, the environment you enjoy it in or all three. This is your indulgence so it’s anything you want.
When I was buying a melon for this recipe, the cashier asked me: “Is that good?” I replied “I don’t know. I just wanted to try it.” The cashier explained that she was hesitant to spend money on something she might not enjoy. Maybe you’re someone like that. In that case, maybe this uncommon indulgence for you would be to treat yourself to an exotic piece of fruit. Invite a friend or interesting acquaintance to share the adventure.
Wanna come over and try a Piel de Sapo melon with me?” might be the start of something beautiful, whether it be a new friend, a new culinary appreciation, or a new pastime.
Recently I gave myself a gift of a honeycomb because that was something I’ve never tried.
The price was completely ridiculous and I had to have it. I had to have two, in fact. One to eat and one to photograph. I did a lot of both. Here is a partial list of what I have had with honeycomb this week:
- sheep’s milk yogurt and raspberries
- chocolate raspberry pudding (recipe coming soon)
- sexed-up shredded wheat, multiple variations, stay-tuned for sultry shredded wheat!
- spicy chickpea cakes with melon, mandarin, and mint
So, although I guess my indulgences are actually sounding pretty common, I thought the height of indulgence was cheese and crackers and fruit and honeycomb.
None of this is homemade, which is also an indulgence for me. In addition to the honeycomb, I got some Norwegian Gjetost cheese, which I have been eyeing for months, but resisted buying because it was only available in a big chunk and it wasn’t cheap. After I did a little research and found out it’s essentially caramelized cheese, the decision was made. You could caramelize a tire and I’d eat it! I think this is going to be a very versatile cheese and I’ve got all sorts of recipes ideas boinging around in my head, so look for those in the new year, the recipes that is, not them boinging around in my head.
Enough about me – what’s your uncommon indulgence?