THE GOOD NEWS: Gwen and her kids are safe and well, and the support of the internets enabled her to keep her lights on. Well done, us! She is keeping her blog private for now on the advice of her lawyer, and she could really use some good thoughts this week -- after which, hopefully, she will be able to come out of hiding and start to rebuild. Bless you all for your help.
THE RECIPE: This is one of the best snacks EVAH, and is best consumed in bed with the TV on after the kids are asleep. If you will feel compelled to share with anyone else who happens to be in your bed at that point, double it.
- Preheat your toaster oven to 375*. (You can use a big oven if you have to, but allow enough time for it to really heat up.)
- Melt 1 tablespoon of salted butter and brush it all over a flour tortilla. (White flour, please. None of this whole wheat nonsense.)
- Lick melted butter from your fingers.
- Cut the flour tortilla into 8 wedges and place on a baking tray (the little one that came with the toaster oven is perfect) or a piece of foil.
- Toast until firm and just starting to color -- think straw-golden rather than golden-brown. In my oven, this takes 3-4 minutes.
- Forage the final container of last summer's pesto out of the freezer and dollop about 1 teaspoon of it on each wedge. If you're feeling fancy, spread the pesto a bit.
- Top the pesto with a thumbnail-sized blob of goat cheese. Herbed is fine, but by no means necessary.
- Lick goat cheese from your fingers.
- Put the tray back in the toaster oven and heat until the goat cheese gets a bit melty and the tortilla gets golden-brown around the edges -- another 3-4 minutes in my toaster.
- Eat while warm, and plant more basil in the garden for this summer's pesto.