This Week in Supper

I've decided that my occasional This Week in Supper posts are only useful if they have a link to a new recipe or to a new kind of food. And as excuses to cook and post pictures of food that I have cooked goes, I think it's a pretty sound one. Between Little League games JT played in and a baseball game we went to watch, the week was busy and some suppers were not homemade or not worthy of being shared (hangs her head in shame). But those I did make were quite tasty.

On Monday, I made zucchini pancakes and served them with a green salad with blue cheese dressing (homemade, of course), a sour dough roll, and fresh strawberries and bananas.
Later in the week, I turned to my old favorite, cranberry-feta-pecan salad and enjoyed it with bread cheese, and another sour dough roll (my new favorite discovery at Wegmans).
Bread cheese is a cheese with a high melting point (so high, that it basically won't melt). It's dry and on the salty side; really quite yummy. I warm it in a pan and then serve it with a bit of creamed honey or raspberry preserves on top. I get mine from Wegmans; the brand I buy is made by a Wisconsin cheese producer called the Carr cheese company. You can also cook this cheese on an outdoor grill. It's fast, easy, and delicious. And who doesn't love a supper like that?

Update: Nichole points out the obvious weakness of these posts about suppers: JT eats a slim subset of the food I put on the table. The bread, mostly. This Week in Supper, JT-style would feature a parade of chicken, hot dogs, and pasta punctuated by the occasional serving of pizza and sneering looks at veggies and fruits.

I am in denial about this.