Brie. Without Apples.

Despite my best intentions after leaving work following my first day at my new job, I was not able to make the apple and brie sandwich that I so desperately desired. However, I did manage a strange, yet delicious sandwich: tofu-kan and brie, drizzled over with about a tablespoon honey dijon mustard.

Since tofu-kan is obviously Asian, I went ahead with my eclectic meal pattern and added some potstickers, topped with sriracha, and green olives.

To make the perfect brie grilled cheese, I sprayed the pan and set it at about a 6-7 heat. I buttered both sides of the bread and browned it, turning frequently. The key is to make sure that the heat is not up too high, or else the bread will burn and the cheese won't melt.

The potstickers are frozen, not homemade, and browned on the stovetop. Burgandy or black olives would match better than green, but green was on hand. Marinated mushrooms would be even better.

Since my new work will hopefully be less stressful, I will ideally be able to post more. I also have a backlog of pictures that I should be posting soon as well, including apples and brie, barbeque tofu, and a few other things.