GRILLED CHEESE SANDWICHES AND TOMATO SOUP

I know this will come as a major surprise to all of you, but I can be pretty obsessive about stuff.

(Stop that snickering, please.)

(Oh. And Aunt Chrissy? If you keep rolling your eyes that hard, eventually they'll stick that way, and then where will you be?)

This week has been all about the grilled cheese sandwich with tomato soup. And because I'm really trying to reduce my size from that of a small condominium to that of a normally-sized spinster, I have only allowed myself to eat said grilled cheese sandwich with tomato soup once so far this month.

(I know it's only the 7th, but I'm pacing myself, K?)

So today I woke up and started thinking about grilled cheese sandwiches and tomato soup and nothing else has been accomplished.

(Would it BE so wrong to eat lunch at 7:30 in the morning, I ask you? Would it?)

Tomorrow, just because I can, I'm going to make another root beer bundt cake, and I might even preceed the damn thing with grilled pierogi and kielbasa for good measure.

(Somebody pass the Tums and defibrilator paddles, please.)

So here's the recipes (that I finally fished out of the recipe basket that is just begging to be categorized, re-organized, and finalized this winter). Both of these recipes are from the July/August issue of Food Network Magazine, so please put the little "c' thingie after this in your head so that I won't get sued for copyright violations. Tank you beddy mutch.

GRILLED PIEROGI AND KIELBASA

• 1 pound kielbasa cut into 4 pieces
• 2 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 large white onion
• 1 pound frozen potato and cheddar pierogi (do not thaw)
• Kosher salt and freshly ground pepper
• 1/4 cup roughly chopped parsley

1. Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
2. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons of the olive oil until smooth.
3. Toss the onion and pierogi with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogi thaw and the onion begins to soften, about 5 minutes. Turn the pierogi and onion and continue to grill, covered, until the pierogi are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
4. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogi and parsley. Season with salt and pepper.

(Please note that I doubled this recipe and then proceeded to eat enough of it to feel the effects for days. Moderation, people. Trust me.)

Now here's the recipe for the root beer bundt (or boondt, if you're the mom in My Big Fat Greek Wedding):

CLAUDIA'S ROOT BEER BUNDT CAKE

• 1 stick unsalted butter, plus more for the pan
• 2 cups all-purpose flour, plus more for dusting
• 2 1/2 cups root beer
• 1 cup unsweetened cocoa powder
• 2 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground allspice
• 1 teaspoon salt, plus a pinch
• 3 large eggs, beaten
  
• 2 1/2 cups confectioner's sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees. Butter and flour a 12-cup bundt pan, tap out the excess flour.
2. Heat 2 cups root beer, the cocoa powder, chocolate, and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whick until dissolved. Remove from the heat and let cool.
3. Combine 2 cups flour, the baking soda, allspice, and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
5. Meanwhile, make the glaze. Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

Geeze, Louise, if I made a nice little green salad with pecans and cranberries, and opened a lovely little Merlot, this would be a perfect autumnal meal, n'est pai? I could even serve it at the dining room table, amidst Aunt Chrissy's beautiful Fall decorations and perhaps use cloth napkins and the good china!

Alas, I suspect that I'll open a nice little diet Coke instead and will eat this in my underpants while screaming at Air Force to beat the crap out of Notre Dame. (I'm almost back in the fold and will probably revert to cheering for my Irish by the end of the season, but for now I'm still mad at them and reserve the right to wish for them to lose. I know it's not very alumna-ish of me, but until they get their heads out of their heineys over there, I'm rooting for the other guy.) So there.

Happy, happy weekend to all! Do something I wouldn't do and then tell me all about it! Woo Hoo!