Chemical Shift

Every once in a while, I get “creative” in the kitchen. Sometimes it involves mixing ingredients together that have no rhyme or reason, other than: “hey, I wonder how this will taste.” Melissa won’t let me forget of the almond cracker, peanut butter, half grape, and nutmeg incident.

The latest concoction was actually pretty good, at least to me, that is. I made quesadillas with corn tortillas, shredded cheddar cheese, chopped turkey bacon, thinly sliced Fuji apples, salt, and a light drizzle of cranberry raspberry vinaigrette.

I like acidic food, especially liberal use of red wine vinegar on salads and vegetable sushi. I’m not that crazy about hot and spicy foods though. Once or twice a year I might get some pepper jack cheese or add some red pepper flakes to conventional Mexican-style quesadillas.