pb + jel-brie: Spread a very thin layer of coconut oil on the outsides of each slice of bread. Place oiled side down in a pan and top one of the slices with a layer of brie. Cover the pan, and heat over low heat until brie is beginning to melt and the bread is a toasty brown. Remove both pieces of bread from the pan and spread the peanut butter and jelly on the plain piece. Close the sandwich and enjoy warm and melty!
mushroom brie bisque from Tide and Thyme. I've had a similar soup in flight a couple of times and it got me thinking about a new soup for Thanksgiving dinner. May want to try something like this with CSA mushrooms and maybe herbed croutons of some sort for a topping. sounds good don't you think?