The Constant: Cheese

F gave me the Smitten Kitchen cookbook for my birthday and I now have the regained confidence to tackle new dishes. Please see my wonderfully (heavy) pasta dish with peas and alfredo sauce. Yummers.

Last week I ventured to Astoria Bier and Cheese for beer bread and two types of cheese. Okay, lie, I got a third cheese for my roommate who was having a tough week. Why do I get the feeling my roommates will suddenly start having really tough weeks, every week? I piled that all together with Divina Roasted Red Peppers and some cipolline onions for a fantastic grilled cheese sandwich that had to be flattened by lining a second pan with foil and crushing it down while it cooked. I'm clever, I know.

Last is pizza. Used the rest of my red peppers, cipolline, sauteed mushrooms, mozzarella, parm, and Mama Lil's peppers. For frozen dough and pasta sauce it was a pretty darn good pizza.