A couple of weeks ago, I had the opportunity to attend the Philly-area food blogger potluck. I love these gatherings, because it is an opportunity to taste a huge variety of foods, all prepared by people who more than usually interested in such things. At the last potluck, someone had brought a tray of what looked like plain tea sandwiches. Triangles of white bread, crusts removes, and a thin layer of orange-y cheese in the middle.
I steered clear of this particular tray for sometime, a little appalled that someone would have brought something so seemingly basic. Then, as I was talking to a friend, she said, "Have you tried the pimento cheese sandwiches? They are amazing!"
Upon her urging, I walked over to the food table and picked up a triangle and bit in. I discovered that what I had taken for soul-less white bread was actually a bit chewy and sour, with a fresh, newly baked aroma. And the cheese that was holding the slices together? Pimento cheese that was pungent, sharp, tangy and wonderful. These were not my Aunt Doris's tea sandwiches.
Earlier this week, Cookthink ran a post about the many ways that it's possible to reinvent pimento cheese, which made me start thinking of those potluck sandwiches. I think that there is pimento cheese in my very near future.
Whether they choose to spell it
pimento or pimiento, odds are most folks know the heart-shaped cherry pepper from its use as a stuffing for green
olives. The people behind National Pimiento Month are out to change all that.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
