You must be kidding...

I am very sorry if this seems to be a joke, but I am blogging about cheese...again. By the time this is over, Farrell and I will be able to write a book- 101 Uses for Cheese or something like that.

When it is hot (like it is in Virginia right now), I really want my meals to be simple. One of my favorite light lunches (or dinners) is pimiento cheese. Those of you from the south are probably pretty familiar with pimiento cheese. (For those of you who are not, don't be grossed out by the picture- this stuff is amazing.) I grew up eating pimiento cheese, but didn't really experience it until I moved to Kentucky. For some reason they have the best pimiento cheese in Kentucky. And so, without further ado:

Pimiento Cheese Recipe (from Bluegrass Winners Cookbook-The Garden Club of Lexington- but with comments, directions in my own words)

• 4 oz. drained pimientos (I like to add some juice to the mix)
• 1 cup mayo (preferred brand if you don't make your own- Hellman's)
• 1 tbsp lemon juice
• 1 tsp hot dry mustard
• 1/4 tsp cayenne pepper
• 1/2 tsp worcestershire sauce
• 1-2 gloves crushed or minced garlic
• 8 oz. grated (by hand) Colby cheese
• 8 oz. grated (by hand) cheddar cheese

Combine first seven ingredients in a bowl. Mix with rotary blender. (Guess what? That is an important secret- it makes the pimento cheese fluffy.) Once blended, add cheese and mix some more until slightly lumpy.

And that is it. Enjoy on crackers (the ones with cracked pepper add some more zing) or bread. I have seen some people put it on burgers when they are grilling out. As always, play with the proportions to get the taste you like, and enjoy. - LG