How did you learn to share? Does it go back to your earliest memories of childhood where you didn’t have a choice but to share with your siblings? Were there things that you wanted to keep to yourself only to share them later because it was the right thing to do?
As an adult, sharing is a part of life. Sometimes it is what we want to do and sometimes we do it grudgingly.
It can be as simple as sharing our thoughts with a friend or coworker. Or it can be as challenging as sharing a belief on religion or politics. You can share in someone’s sorrow but you can also share in joy of memories.
You can share a ride in the car or the armrest at a movie. You can share your knowledge on a topic and share the information you learn from others. You can share positive thoughts and simply share your smile to someone passing you on the street.
Sharing isn’t always easy. There are things I don’t like to share. I don’t like to share sushi with the exception of my friend, Michelle, and my husband. (They know the etiquette of counting pieces and keeping it even.)
I won’t share shoes because I think that is creepy. (That goes for undergarments too!)
And I won’t share my stuffed monkeys. (Because that is weird…but it is not weird to have stuffed monkeys.)
The funniest thing I used to keep to myself was my recipes…ironic…isn’t it? I used to think MY recipes were only for me to know and for you to find out. (That is the little sister in me.) Obviously, I got over it and I probably over share sometimes.
One of the best parts of writing Felt Like a Foodie is the fact that so many chefs I have met are willing to share their knowledge and love for food with me. They will share their resources, techniques and ingredients. They share their concepts that have been worked on for years and some that they think of as we are talking. It is a gift that I do not take for granted and it allows me to share with you.
So this week’s recipe is simply a sandwich concept that was shared with me by one of my favorite Chicago chefs, Amanda Downing (Rockit Bar & Grill). She made a version of this Brie and apple grilled cheese at Chicago Gourmet last year and it was just amazing. (She always can turn out the most fascinating comfort food.)
As we go into this week, I am going to pay attention to the things that I can share with others and try to increase my ability to give and sometimes harder my willingness to receive. (But the Monkeys will ALWAYS be off limits!!)
- 4 Slices raisin bread
- 1 gala apple, thinly sliced
- Brie, thinly sliced (most of our stores have the 8 ounce wheels which work just fine)
- A little butter
- Butter one side of the bread.
- On the UNBUTTERED side, place apple slices and 4-6 slices of the brie. (I went skimpy on the brie the first time, I will use more next time.)
- Top with the other slice of bread. (Buttered sizes should be on the outside)
- Heat nonstick skillet over medium heat.
- Cook until each side is lightly browned and brie is melted. (About 2-3 minutes per side)
- Share with a friend.