I’m going through a phase where nearly every meal must include cheese.
This phase has lasted my entire life.
I love cheese. I love all kinds of cheese. In fact, when I went to France in college with my mom and her friend and we went to a cheese tasting and everyone else turned up their nose at the “stinky” cheeses, I took seconds. I can hardly resist the cheese samples at our local grocery store. And whenever a recipe calls for cheese, I add more.
We legitimately have a cheese drawer in our refrigerator. There is an entire drawer dedicated to (and filled to the brim with) cheese. Shredded cheese for our scrambled eggs, tacos, etc.; sliced cheese for grilled cheese and sandwiches; blocks of cheese for snacking (like night cheese, for instance); cheese sticks for the tot. You get the idea.
So it’s no surprise that when I decided to make this cauliflower mushroom stromboli, I went heavy on the cheese. But really, do you blame me? Let’s keep that question rhetorical.