With April, the official start of Spring (please let warm
weather come soon) and the Masters looming, what better way to celebrate this
wonderful time of year than 30 days of pimento cheese! Here in the South, and especially Georgia, pimento
cheese is not only a staple, often referred to as the “pâté” or “caviar of the
South,” it is as common a menu item as French fries and Coca-Cola.
While most people associate pimento cheese with finger
sandwiches, a filling for celery, or a topping for a cracker, I’m ready to take
this fabulous Southern tradition to the next level and create one new reason to
enjoy it each and every day in April.
Maybe even beyond.
What every reader should know is that I have a degree in
Aviation Management, a background in human resources and marketing, and I prepare
my weekly meals almost exclusively from any Weight Watchers cookbook in
sight. Therefore, I would not normally
be deemed most likely to succeed in creating recipes that call for any specific
ingredient, especially pimento cheese.
I’m ready to have fun, experiment and enjoy this Ode to
Pimento Cheese along the way. I
sincerely hope you’ll try some of the recipes I find to be good and I’d love to
receive your feedback.
The countdown begins,
Jill
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