Here’s a nice, grown-up treat.

Forget the Cheddar, forget the other cheeses in the deli drawer.

Lunge for the Gorgonzola Blue,

Slather two slices of rich pumpernickle with pure, unsalted butter.

Stack the Gorgonzona between the unbuttered sides and plunk into a cold, non-stick skillet.

Turn the heat to medium and slowly, patiently wait for that Gorgonzola to become its oozey,

Let  the pumpernickel slowly become its light char.

Take out a pretty plate and place several large black olives onto it. Continue reading →