I’m kind of a rule follower…to the extreme. It’s a personality trait I sometimes don’t even know what to do with.
Standing on the wall at recess was my elementary school worst nightmare. And only answering the odd questions in the algebra homework (when it was supposed to be the evens) had the potential to ruin ninth grade entirely.
Looking back…it was really the out of control, hairsprayed bangs that destroyed things.
Also…last year, I was definitely all over Pinterest when I was supposed to be doing something with new common core standards and old curriculum maps. It happened once…but this is still in my head. I’m a disaster at rule breaking.
And yet…there’s still apples all over this place.
It feels like time for peppermint. Time for chocolate. Time for too many cookies (after dinner plates are cleared).
This might be like wearing white before Memorial Day. Or Easter? Is this even a rule?
What I really mean is…it’s hard for me to put apples in your face and say deal with it.
This is why there’s melty brie involved. And warm, crusty bread. And a generous drizzle of honey.
I think it’s forgivable. (And time I buy candy canes already.)
A fresh baguette is sliced, topped with crisp apple, a generous slice of brie and drizzle of honey. It bakes just long enough to give the bread a crunch and melt the cheese.
I think I could exist on melted brie.
If it weren’t for all the food pyramid rules. And chocolate.
1 medium apple
4-6 ounces brie
1-2 tablespoons honey
Slice baguette, apple and brie. Spread bread on a baking sheet, and layer with apple, then brie. Drizzle with honey, and bake in a preheated 375° oven for 8-10 minutes, or until cheese is melted. Serve immediately. (This served 3-4, as a quick appetizer before lunch.)