I have one, two, three, four filing cabinets filled with paper. A lot of it are files upon files of things that I can’t shred or get rid of. You know, pesky items like IRS tax returns for the last umpteen years, life insurance policies and other high falutin’ must-save paperwork. But at least some three or four drawers are clippings I’ve culled from my magazine reading over the years. Home ideas, crafts to make with the kids, parties to have, vacations to plan, make-up ideas. And recipes. Recipes galore. But recently I have begun a giant purge. I honestly just don’t want to be burdened down by anything extra. Extra stuff. Extra papers. Just anything extra material, period. I can’t tell you how good it actually feels to take the files and heave them into the recycling cans. Totally and utterly cleansing.
But I couldn’t go completely cold turkey.
I had to have an inspiration fix in some way. Oh, don’t get me wrong, I get inspiration regularly from a multitude of sources, but I still wanted a go-to place where I could organize some favorite ideas.
When I discovered Pinterest some months ago, that became my spot. And really, it made it so much easier to get rid of all those files. And beyond that, I found that little beyond a year old doesn’t hold the same allure for me. Recipes that I liked five years ago make me roll my eyes. Wallpaper ideas seem completely implausible. Tastes change. So do I.
So today when I decided I wanted to cook, and cook big, I turned to Pinterest for inspiration. Specifically my “Food Things to Make” board. I know, catchy title, right? Within minutes, I had printed out a recipe for a main course, a stuffed bread and a dessert. All new recipes. All originally sourced from elsewhere.
The cookies? Divine. Super simple. And coming here soon. In the next few days.
The main course pasta dish? A recipe that was from Martha Stewart and, unfortunately, not worthy of a repeat performance. Once again, Martha has failed me in the kitchen.
But the bread?
Like, if you like Gorgonzola you must make this.
The schmear tasted good before the bread baked.
The garlic smell on my hands when I was done chopping was heavenly.
And the finished bite. To.die.for.
Italian Gorgonzola Bread
Recipe courtesy of Thibeault’s Table via Pinterest
Long loaf of Italian Bread or long crusty rolls
1/4 cup butter
1/2 cup Gorgonzola cheese
1 to 2 cloves garlic
fresh grated Parmesan cheese
Optional: Basil or Oregano
Cream the butter with the Gorgonzola cheese.Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. If using the basil or the oregano add now as well. Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slice and reshape loaf. Sprinkle top of loaf with Parmesan cheese and wrap in foil. Place in 400°F oven for 10 or 15 minutes and serve hot.
Notes: The only thing I would do differently is slice the bread horizontally and spread the cheese mixture on it, and then slice vertically after baking, instead of slicing vertically from the beginning.