Recipe #13: Cheese and Quackers

Tomorrow is my last day at work until Monday, June 25th. That is 11 days of VACATION! Holla! I have never had an official paid vacation and I can tell you that I only have about half of the week planned with travel. I will be spending some time in St. Joe/New Buffalo, Michigan with my family. I'm eager for some sunshine, food, relaxation, and maybe some casino action? (I've never been to a casino so I'll keep you posted on that!)

But since I still have one more early and long day at work tomorrow, I decided that it would be so nice if I could just unwind for the night with cheese and crackers and a bottle of wine. Nothing special or too serious but it is definitely more time efficient and just as enjoyable to prepare as a sit-down meal.

Well, I have to apologize that there is no recipe I borrowed tonight. I actually got my inspiration from Ian this time. In Bloomington, we would always snack on Manager's Special cheese and cheap crackers because we were even more poor than we are now. The wine selection was always a Yellow Tail Wine because there was so much body and taste for only costing $6.00. It was our way of sharing a snack together while also feeling special and grown-up in the process.

We've made a couple changes since then. We upgraded from Ritz Crackers to the Pita Chips and we've added the Olive Tapenade as a relish. You're just going to have to take my word that this is a very light and flavorful plate! There is nothing wrong with being understated every once in awhile if it is still lovely in its simplicity.

Ingredients:

* 1 Bottle of Yellow Tail Cabernet Sauvignon (or your preferred  choice)
* 1 Bag of Pita Chips
* 1 Wedge of Fontina Cheese (or your favorite cheese)
* Olive Tapenade







Cooking Directions:

Place the pita chips in a bowl.

Slice the wedge of cheese on a cutting board. Then place on a plate.

Open the jar of Olive Tapenade and place on the same plate as the cheese slices.

Serve chilled with a glass (or two) of Cabernet Sauvignon.