Tonight we made one of our favorite comfort food recipes, which we've been slowly adapting from the original recipe. We've switched to Panko bread crumbs, and added bacon bits in previous incarnations, but this time we had the idea to throw in a little chili powder. Just a half teaspoon, but the result was great. A bit of a kick, and a little more smokiness to complement the bacon bits.
We used a variety of local cheeses we've been picking up at the UW Farmers Market, including a white cheddar, a gouda, and SeaBreeze Farm's Vache de Vashon.
I also used a little gouda, some crostini, and fresh apricots to make a little appetizer for us.
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