If you've seen my other posts, they tend to stay on the rails for very short periods of time. That's ok though: that's how conversations go.

I love me some grilled cheese. If I could figure out how to rig up a solar powered frying pan in my car, I'd do it. I guess I could get a camp stove, but filling up those little bottles of propane is kind of a pain.

I know that some people are traditionalists when it comes to what kind of fat to use in grilled cheese, but I recently made one with some duck fat I had left over from my birthday dinner. In the past, I've used chicken fat and bacon fat. Both of those are good too, particularly chicken fat (which is pretty great for anything). Anyway, duck fat plus good dijon mustard and a really sharp cheddar on sourdough (maybe with some tomato slices) is a really good time.

Now I'm torn about what to do with the rest of the duck fat. I'm thinking of making mayonnaise or maybe biscuits, but I can't do both.

I haven't really had much quinoa, but I guess I should dig deeper into what all the fuss is about. That and amaranth.