I love snowboarding. I love the snow, the speed and the sound your board makes as you carve through fresh powder. One of me and Mike’s favourite spots is the glacier on Whistler. You have to take a rope tow (not particularly fun on a board) and there’s a bit of a hike (actually, a massively steep hike depending on how much snow there is) but the reward is a giant bowl of virtually untouched snow. It’s immensely wide, which means you can spread out and pretty much do anything and everything.
Last year I took a tumble as we were leaving the glacier. I was going along, at my not-so-fast pace, when I caught my edge on a patch of rocks. I fell pretty hard – so much so that a fellow skier stopped to see if I was okay. Mike hiked back towards where I was lying in the snow and we assessed. I was pretty much fine, just shaken up, but my helmet (thank goodness for helmets!) had a major dent in it, so I decided to sit out the rest of the day.
I spent my time in the lodge where I had two big bowls of broccoli and cheddar soup. It wasn’t the most fantastic soup in the world, but broccoli and cheddar are one of my favourite combinations and I definitely needed some comforting. I’ve never made broccoli and cheddar soup myself, but what I do tend to make a lot of are broccoli and cheddar grilled cheeses. It’s hard to resist a grilled cheese sandwich and this one is pretty much the ultimate. I like cooking the broccoli just until it’s barely tender for a nice bite. Bread, butter, broccoli, cheddar, salt and pepper. What’s not to love?
Broccoli and Cheddar Grilled Cheese Recipe inspired by Shutterbean
- 1 cup chopped broccoli florets
- 2 slices bread
- butter, at room temperature
- 1/2 cup shredded cheddar
- salt and pepper
In a small frying pan, heat up a touch of oil over medium heat. Cook the broccoli until bright green and tender, stirring occasionally. Season with salt and pepper.
When your broccoli is done cooking, heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Top with half of the shredded cheddar and the broccoli. Add the remaining cheddar on top of the broccoli, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, and enjoy hot!