Staff Chef
MIKE
SIGNORINI
I could make excuses as to why you have not heard from me recently, but I need not explain my
life as a creative genius. I continue on my path, observing this world in its Nike shoe wearing, one
foot in front of the other conformity to the mass marketed McMindset of 2005. But enough! I have
been festering like a pestilent sore these quiet months, and now I rise to speak.
Where to begin? Perhaps with the jab that brought me out of my corner, a knife from directly
under the belt of freestylewalking.org no less. Peter "Do Big" Johnson. B-R-I-E Truly a man worthy
of the high calling of walker of the week. Not only are his moves slicker than an Irish garden slug,
but this is a man of refined tastes. Brie cheese is not for the faint of heart, but truly an explosive
cheese experience. Eat it raw on crackers. Put it in the toaster oven on bread. Bake it with nuts
and serve it with fruit. Savor the nuances of flavor that swing between the potent white mold
casing to the gooey center. Walk on down to your local cheese purveyor and try something new. It
is fitting that American cheese is a processed cheese, so bland and unexciting. Walk a new path.
Try goat cheese or smoked cheese. Regardless, follow "Do Big" down this path of cheese wonder.
And while you are at it, try a new dressing for your salad. Attention! There are dressings other
than Ranch for your salad. What is this sick cultural fascination that has developed with covering
salad and every other substance on the dinner plate with Ranch dressing? Taste buds
everywhere are being deprived of greater things in life by the cruel creamy imprisonment of Ranch
Dressing. A visit to this hidden valley on occasion can be joyful, but let go people! Get out of the
rut and explore the world.
This is all the time I have now to entreat my able readers to a new plane of culinary and
intellectual bliss, but walk proud my friends. You have great role models to follow. Leave the
Ranch, American cheese slice wrapped in cellophane, and peanut butter and jelly on white bread
at home.
End Rant
Recipe from former Walker of the Week
Craig Mycoskie
1 loaf (store bought) white bread
1 package individually wrapped american cheese
1 tub of margarine
1 bottle of ranch dressing
two pieces of store bought white bread from package. Very
important that it is store bought so you don't expend too much
energy. Lather, like a dog, one side of each piece of bread
with processed margarine. In between the two piece pile 2
pieces of cheese. Oh - the wrapper is still on those, um
remove the cheese and unwrap, then once again place
between bread. Griddle each side of sandwich for 3 minutes,
or until delicious and brown - and cheese is melted. It doesn't
take much to melt American cheese, just the way we like it -
effortless. While sandwich is warming on the skillet, take one
plate and create a glob of ranch dressing on one edge. Set
aside. Take newly griddled sandwich with a spatula and place
it on plate with dressing. If you are feeling energetic, cut
sandwich in half. If not, no big deal. Dip sandwich in ranch
dressing and eat. Repeat this process until overly satiated
(caution: it might take 3 or 4 sandwiches per person). When
finished, have the help clean up after you.
and fan mail at:
chefmike@freestylewalking.org
Chef Mike