A week has passed since I first wrote the un-posted draft A Yankee in a Southern Kitchen. What I didn’t expect was the urgency of God’s early morning wake-up calls which the forthcoming post will talk about. Last weekend at work we had a few Trunk Shows that would require a caterer. Food, my chance to feel good once again. I grabbed it and prepared a small affair for the shoppers during a Trunk Show.
Homemade Pimento Cheese Spread a Southern staple. Almond Orange & Orange Chocolate Biscotti, Spiced Rosemary Cashews and Lemon Curd to go with a fruit tray was met with oohs and aahs’s. It was simple yet elegant. Our guest designers from New York and our clients appreciated the Southern hospitality.

My boss couldn’t eat enough of the food I had made. I heard over and over do you cater? Why aren’t you a caterer? This is incredible. I can’t stop eating this it is so good. Boy, did I need to hear these affirmations and I suspect God knew this. I believe this is why God has been getting me up early. My new energy prepared me for the cooking and what was to come. He knew I was going to need a boat, a big boat and quick.

Returning to work after the weekend was met with surprise as my out of town boss was still in town and waiting for me. Just in case this wasn’t enough of a surprise, I was ushered into an office, not private I might add. My boss sat down and said, you are being terminated immediately or did he say exterminated immediately? Regardless of what he said, he had already packed my belongings (which is customary in the jewelry business) and said I wish you the best, you would make a great caterer. It took less than one minute to herd me out the door. A flood of emotions came over me. I was speechless, which is probably a good thing, and I walked out with the words you would make a great caterer in my head - words that were louder than you are terminated immediately.

For the record, I do not need this man who has been……………… from the get go to tell me I would make a great caterer. Still his words were a message from God to focus and not despair. I had been working on finding a way to quit my job and do what I love, but on my terms as I expected this to take 6 months to a year.

Maybe that’s the point? Maybe the terms that were handed me are in line with God’s plan? This is something I won’t know if I don’t step out in faith. Frankly, do I have another choice? Add to this a few other major personal challanges and I’m feeling like I’ve reached my limit of what I can deal with.

I know it sounds bad, and certainly I desire better for myself, but perhaps this is the place where God can take me and mold me with the desirable outcome of being shaped for God’s plan and my new calling. As a friend said, welcome to God’s Boot Camp. Like it or not, I am in Boot Camp. At least I will have the comfort of being loved by family and God who both have promised to be with me through it all. So here I am; a Yankee in a Southern Kitchen and Boot Camp all in the same year, life is looking good.

Enough of talk and on to food, Southern Food I might add. Any Southern kitchen worth visiting , always has a crock of Pimento Cheese or as they say in the South Pimeno Cheese to snack on. In celebration of new beginnings I thought I would make three batches of my Pimento Cheese. The first is for me, in celebration as I begin establishing a Southern Kitchen. The second batch I am sending to my former boss as a gift for doing me a favor; Pimento Cheese is his favorite. The last batch is going to heaven along with a resume and a note that says, looking for work are you hiring a good Southern cook at Boot Camp?
Pimento Cheese Toasts

Adapted from Scott Peacock’s recipe; Gourmet, January 2008

12 oz each of a good White Cheddar & Orange Cheddar (sharp and/or extra sharp)

1/8 to 1/4 teaspoon cayenne

1/2 cup finely diced bottled roasted red peppers

3/4 cup mayonnaise

1 baguette

Preheat Broiler

Slice baguette into 1/3 inch rounds, toast on both sides being careful not to burn, set aside on foiled baking sheet.

Grate 1/2 of each of the cheeses on the coarse side of the grater. Grate remaining cheese on the fine side of grater. Mix together in a large bowl.

Pat dry the pimentos, removing any seeds. Finely dice them and add to cheese mixture. Stir in mayonnaise and cayenne pepper to taste. Then add salt & pepper to taste.

Chill for an hour or so, this keeps the mixture from running off the toast when broiled.

Spread mixture on toast rounds and place under broiler for about 2 minutes till hot and bubbly. Serve immediately.

Note: You can alter the amount of mayonnaise to suit your taste, I prefer a drier spread rather than a moist spread. Once you have made this you will acquire a taste for it and naturally want to alter according to your taste. Grating the cheese on two sizes makes this a good recipe for broiling or using cold on crackers or as a sandwich. You may halve the recipe.

Pimento Cheese Sandwich- If you haven’t tried this you must. Take two slices of white bread (this is the only time I ever-ever-ever use white bread) spread a good amount of the cheese on the sandwich and enjoy.

Ask any Southerner about Pimento Cheese and they will have a story to tell about their mother’s Pimenocheese. There is something magical and nostalgic about this simple food that has a place in every Southern home.

As a reminder of new beginnings, a fresh batch is being made weekly and kept in my refrigerator. If you are in the area visiting stop by and I’ll make you some Pimento Cheese Toasts; I guarantee they will make you feel welcome and at home in the South.