For some reason, a bag of Cheezies (the real, Hawkins kind – they’re Canadian, did you know?) with some kind of big red wine has become my idea of heaven on a Friday night. (It’s important to have achievable dreams.) It occurred to me awhile ago that I could in fact make something kindasorta similar – I’m not sure revisiting these cheesy bits was altogether a good idea. So I’ve decided to drag you down with me.
Yes, I’m aware that you know about cheese straws already. They were All That in the eighties and are still just as familiar, although most present-day recipes have taken a shortcut with frozen puff pastry dough. Trust me, these are worth tucking back into your repertoire; they’re as easy to mix and bake as a batch of cookies, and can be pulled into service for any occasion for which you are responsible for providing something to nibble on. The dough takes no more than five minutes in a food processor and is freezable – stash a few balls of dough to thaw, roll and bake when a cheese craving hits. (And because your sense of taste has so much to do with your sense of smell, baking them right before you eat them is like food foreplay – the best possible potpourri.)
They also, it turns out, make a great nibble alongside a bowl of soup, if you need a sort of ballast that doesn’t come in the form of a wedge of bread or enormous biscuit. And have you heard what I’m doing this weekend? I thought I was spending it gaining some control of my house / yard / laundry / basement. Nope. It turns out I’m making lunch for Leonard Nimoy, Malcolm McDowell
and Sid Haig. Life is weird sometimes. Leonard requested two soups. I’m making soup for Spock!
For real! No pressure. I’ll get pictures.