|This might be the girls favorite cold weather treat of all.|
That's the thing about getting a boat ready to cruise. They don't tell you that you are supposed to be delayed by a year or two. It happens to a large percentage of folks getting ready to cruise, delays due to unforseen boat repairs or cruising kitties needing to be topped off. With very few exceptions, all of the cruising peeps I know have had delays. We are no exception so I suppose that we are actually where we are supposed to be.
It can be tough to watch your friends leave the docks and to feel a bit left behind. Sure, you are excited and happy for them beyond all measure but getting ready to leave can feel like a slog at times. A slow, never ending slog which can leave you feeling a bit schmoopy.. Well cheer up little would be cruiser. I'm going to give you a very fine reason to be happy to be stuck in the cold. Sure, your friends might be enjoying pristine waters watching dolphins frolic and sipping rum but you my friend have access to fully stocked grocers with all the ingredients you need to make my kick ass brie and apple sandwich. You are in the cold. You have apples. Apples in the Carribean? Not so much. Get ready to gloat.
Since my most used kitchen equipment is burn gel and a fire extinguisher this is a truly special and unique blog post. This will be one of about 3 recipes you will ever find on our blog so tag this post as 'rare and unique'.
Here's what you need: 2 apples, a big hunk of good brie, fresh baguette, fresh pressed apple cider, nutmeg, allspice and butter. Margarine is an abomination, use the good stuff.
Peel and core the apples, then slice into rings. Put apples in a pan and cover with cider(about a cup or so) add 1/2 tablespoon each of nutmeg and allspice and simmer until the apples are soft. Drain the apples. Save the liquid to make some wonderful cider and whisky cocktail to you know, take off the chill) Slice the baguette, slap the apples and a big hunk of brie on it. Butter that puppy up and toast them in a hot pan until the bread is golden brown and the brie is a warm, gooey mass of unavailable in Mexico loveliness. This sandwich goes better with cold weather.
NOW you can look at your friends photos of their boat anchored in a gorgeously warm location and not feel quite so schmoopy. And yes, I just acted as if I was telling you some marvelously complex epicurean secret and not just how we make grilled cheese sandwiches in cold weather. Enjoy.