Mold

Now, I know this title doesn't really compel you to keep reading, but stay with me here.

Mold is, of course, kind of icky.

I was away last weekend, back in Massachusetts, and when I got back the fridge was in need of a good purge. Two things that got tossed were a container of yogurt and a half-used jar of tomato sauce; both had begun to host mold. Never a pleasant sight, but as I was rinsing these out I got to thinking, mold in general is actually a pretty impressive family of bacteria when you look at from a food point-of-view.

Correct me if I'm wrong (I haven't yet consulted my McGee for corroboration), but without mold, there would be no cheese or bread as most of us know and enjoy it.

That means there would be no grilled cheese sandwiches.

Or fondue.

Or...croque monsieurs!

The list could continue indefinitely.

Moral of the story is, throw away your moldy foods, but don't be disrespectin' the mold.

More culinary tales to come. Recent travel + short, intensely busy week = no time for Chefting! But things are expected to return to normal as soon as tomorrow, when I will be concocting something with apples.

With Fall around the corner, apples are about to become the new blueberries...which makes me wonder, how could you get these two luscious fruits in one fabulous dessert? Perhaps with an apple-blueberry upside-down cake? Caramelize the apples like you would for a tarte tatin (mmm), then line a bundt pan with them and top with a spiced blueberry cake batter. Might be overkill, might be scrumptious. I'll mull this over some more. In the meantime, feel free to hit me with your $0.02. I can't say I've ever tasted an apple-blueberry combination, but I think it could make for a nice changing seasons kind of dessert.