He had a bit too much Christmas cheer last night and is sleeping it off!
First of all - how DO you keep that dog so clean? I guess you don’t live on a farm, Eh? LOL!
Secondly, GORGEOUS, as always. Stock is probably my favorite scent for flowers! When I was buying for Jung’s, I always had them on hand with the other annuals. I got SO many ‘Thumbs Ups’ from customers who remembered their Grandmas having Stock. Me, too! Have always loved it.
Your house is like a visit to the Tropics and it’s only California! I lived in Imperial Beach for 2 years in the early 80’s. Loved the weather, but missed my Four Seasons. It rained exactly ONCE in 2 years - which was very weird for this Midwestern Girl! And you people wear COATS? Come on! It’s 60 degrees out! That’s still shorts and flip-flops weather up here, LOL!
Merry Christmas!
He had a bit too much Christmas cheer last night and is sleeping it off!
2 slices French bread, 2 T butter 2 oz. Monterey Jack, 1 T Chevre cheese 2 slices cooked Apple-Smoked Bacon or Vegetarian Bacon, Jalapeno/ Apricot Jelly (”Joy’s Peach-Jalapeno Jam” is good) or any good Red Pepper Jelly
Directions: Butter one side of bread thoroughly. Spread approx 1/2 oz of Chevre cheese on unbuttered side. Layer w/ 2 oz sliced Monterey Jack and 2 slices cooked bacon. On the unbuttered side of second slice, spread approx 1 T jam or jelly.
Place the first piece of bread, cheese/bacon side up into a hot skillet that has been greased with about 1/4 t butter. Immediately place second piece of bread buttered side up, jam side down, on top of this.
Cook covered, 2-3 minutes, then flip with a spatula. Cook other side for another 2-3 minutes or until bread is toasted brown on both sides and cheese is melted. Feel free to press down sandwich with spatula on second side to make it brown faster. Cut in half and serve.