Pimento and Cheese Epiphany

So, like most Southerners, I really like pimento and cheese. My theory is, like scrambled eggs and other simple but (hopefully) sublime foods, that there are as many different ways to make pimento and cheese as there are people who adore it.

My own version uses sharp cheese, cream cheese, pimento, salt and pepper, Tabasco, mayo, cayenne and a squeeze of lemon, but no sugar — EVER! This can either be eaten on a sandwich or enjoyed as a dip with crudites. It is particularly good when eaten on these crackers. I suggest the almond or the pecan. Yummy!

But, back to my epiphany.

A few weeks ago, I was making pimento and cheese while attempting to make lunch, bake something, and probably serve as the referee in more than one fight…errr, discussion. So, I thought that I had the whole thing done. Now, I should mention that my usual method is to throw all the ingredients in there together and be finished. I tasted it, just to be sure, and realized that there was something missing. I had been so distracted that it actually took me a minute to realize that I had not put in the mayo. So, I deviated from my normal method and added my usual bit of mayo after the other ingredients.

All I can say is, whoa. Adding that ingredient after all of the others made the pimento and cheese taste really great. It even reminded me of the pimento and cheese that I used to enjoy as a girl when we would visit Trowbridge’s restaurant in Florence, Alabama. That is high praise, indeed, since I’ve always had a particular fondness for their pimento and cheese.

So, maybe this is for the birds or maybe it is a fact. I don’t know. I do suggest adding the mayo at the end of your pimento and cheese making just to see.

Oh, and if you’re ever in Florence, please do go to Trowbridge’s diner. It is one of those places that looks vintage because it actually is vintage — it’s been the same forever.

You won’t be disappointed!

Happy Saturday, y’all!