Swiss mix

America's Dairyland.  It's charming, isn't it?  It's also pretty funny.

But if it means I get endless samples of cheese every Saturday (farmer's markets = love), then I'm okay with it.

I've already had some practice this past summer with a wedge of Swiss that Dad brought home one day.  For reasons unknown because he's never been a big fan of cheese.  No one else in my fam really is.  I'm a mystery, they say.

Let's start with savory scones, which came to mind after spending much time with Ann and her love for scones.  These were Swiss and spinach, adapted from a recipe for plain scones.  I even managed to get Alfred to eat some.  Best eaten with juicy pieces of rotisserie chicken and hot sauce.

I took that same repertoire of ingredients and flavors into a whole wheat quesadilla for an easy breakfast on another day.  Takes no more than ten minutes to make.  This is why it's dangerous.  Despite the occasional hard work of my mind and access to the Internet, I foresee many more grilled cheeses and quesadillas in my future.  At least I have the variety of the many hundreds of different cheeses at the market.

Roasted asparagus with Swiss, butter and breadcrumbs.  This wasn't my favorite because the cheese didn't adhere to the asparagus very well, so I ended up chasing a bite of asparagus with a bite of cheese blanket.  I think I'll stick with just salt and pepper next time.  As I said, my parents aren't a fan of cheese, so they left an excess of cheese that I mixed with corn kernels and cumin as a snack.

Cornbread topped with Swiss.  This would have been delicious in theory, but I done fucked up.  Forgot the egg.  The cornbread turned out to be super mealy and dry, so I could only eat half of it with chili to pretend like it wasn't that dry.

For starters, I bought a replacement pizza stone yesterday.  There's an easy use for cheese already.

Now...to purchase or not to purchase a fondue pot?