A most excellent lunch, reheated for breakfast

Quesadillas are one of those dishes that you probably don't want to admit you love.  Here's a dish with no foodie cred that Rick Bayless cringes when he sees on a menu, but come on now, who doesn't love flour tortillas, melted cheese and grilled chicken?  Seriously, come clean, you love them, you know you do.

So I went to lunch yesterday with three of my coworkers - a special treat because normally I lunch alone and we tried a Mexican/Salvadoran restaurant that I've seen many times but never went into.  The food on everyone else's tables looked great, fresh and tasty but everything looked so huge I thought I'd order something small like a quesadilla.  Ha!  When it came, the thing was the size of a hubcap!  I could hardly lift the box it came in.  To top it off I ordered a pupusa, a Salvadoran treat that looks like a pancake but is actually a masa cake filled with cheese cooked on a griddle.  Wow!  Supermegadelicious.

All that being said, I made my way through the pupusa and about a quarter of the quesadilla before I threw in the towel.  I brought the rest of it home and amazingly it survived the night and was still there this morning, begging for me to eat it for breakfast.  Twenty minutes in a 350 degree oven and I had a toasty little meal that left me full, well, for the whole day.  I haven't eaten lunch yet and its 3:00 pm.  I love it.  

Why I quit blogging and why I've decided to give it another shot

Pictures.

That's it in a word.  I don't have a good camera and I won't be buying one any time soon so I've allowed myself to be intimidated by the glorious photos I see on so many other food blogs.

Bread.

There's a second word.  I originally started this blog to talk about baking but I just haven't been doing too much of it lately.  I love bread but nobody else in my family does so I end up baking and eating too much then throwing out the rest.  Not a good thing in an economy where wasting food is really a crime.

So I've changed my mind about how I'm going to blog going forward.  I'm taking the pressure off myself and if I get a good picture, well, that's a bonus.  And I'm going to blog about cooking of all types, not just baking.

I'm free.

I think...