Wild Kitchen

Chips with salsa and Tofutti cream cheese

I miss cheese.  Spanish Manchego, brie, bleu, Havarti, sharp cheddar,  Mascarpone, fresh mozzarella, smoked Monterey Jack, feta, Parmesan. . . okay -- this is torture and I'm going to stop. 

I've never found a good soy cheese, and most contain a little dairy anyhow.  BUT, the Tofutti Better than Cream Cheese is pretty good mixed up with my favorite salsa.  I dip corn chips in it, but you could find more creative uses, I'm sure. 

My former mother-in-law used to make a great chili and cream cheese dip which I'm hoping to try and recreate one of these days.  I'll even take photos.

Cinnamon toast

*sigh*

I can't eat cinnamon toast, at least not with any of the bread in our house at the moment.  This morning two of the five kids here wanted me to make some, so I did it up right -- under the broiler.  Sometimes we make cheater's cinnamon toast, by toasting the bread in a regular toaster, adding butter, cinnamon, and sugar, and then (turn your head if you are a hard-core foodie) microwaving it for ten seconds to get the sugar melty. 

I know.   Evil personified. 

This time, though, just to torture myself, I turned the broiler on low, put the bread on an ungreased baking sheet, and slathered way too much butter on each piece.  Then I added the cinnamon (organic), the organic and less processed and therefore larger grained (crystalled?) sugar, and slipped it into the oven for a few minutes, keeping a close eye so it wouldn't burn. 

Good cinnamon toast is crunchy on top and soft on the bottom.  The kids loved it.  Excuse me while I go cry in the corner and complain about things being so unfair.