Grown Up Grilled Cheese: Daiya Provolone, Fried Sage, and Pear

In the past 24 hours:
  1. I started my period
  2. we bought a new van for our band
  3. BandMan got pulled over the first time he drove the new van
  4. I saw a band I've been digging for awhile finally play live and was way disappointed
  5. we were woken up by Boise Police at 1:30a to evacuate our home due to a massive gas leak about 100ft away from our front door
  6. I got approximately 2.5 hours of sleep
  7. I showed up to work an hour late
  8. BandMan got hit by a bicyclist while walking
  9. I left work an hour early (because tired)
  10. I made this epic grilled cheese
  11. BandMan turned our backyard swing set into a raspberry bush haven
Thank Glob for comfort food when you need it.






2 slices of Daiya Provolone Cheese
2 slices of EnerG Gluten Free Tapioca Bread 
4-6 sage leaves
1/2 pear
salt, to taste
olive oil
  1. Get some oil super hot in your pan and fry your sage leaves until they're brown on both sides. Sprinkle with salt and set aside.
  2. Make sure your pan cools down a bit and is still well oiled; lay down a slice of your bread, then your provolone cheese, then your pear slices, then your sage leaves, and top with the other slice of bread.
  3. Cook until golden brown on both sides. I like the heat pretty low and to put a lid on my pan to help the cheese melt.



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