Dory in the Kitchen

I hate blog posts that go on and on with some boring story, so let's skip all that and go straight to this grilled cheese. This amalgamation of bruschetta, garlic bread, and grilled cheese is stupid addicting and you'll kick yourself for not using some of my techniques.  First, allow a few tablespoons of butter to come to room temperature. Once softened, add 1/2 teaspoon of garlic salt and 1 tablespoon of that cheap pre-grated parmesan. Spread it evenly over the two outside sides of your bread.  I like to get my bread nice and toasted before adding the innards - it just speeds things up a bit - so let your bread come to a very light golden brown over medium heat.  Spread a little bit of pesto on the untoasted sides, and then top with your cheese of choice. I like swiss but you could use any good melting cheese.  Do not put your pieces of bread together, yet. Cover your pan with a lid, or foil, or something that'll trap the heat and let the cheese melt....

I might not know you, but I can guarantee that you've underestimated that packet of 20 cent ramen in your pantry. So let's hack your ramen. Let's flip the instant ramen script. Select two packets of ramen. Any flavor will do, but my flavor of choice is pork. The instructions will tell you to use two cups of water, per package, but we want flavor...not watered down broth. Use two cups of water for both ramen packets.  In a pan, add your water, two seasoning packets, and your fun ramen mix-ins. I recommend greens, and something more substantial. I chose bok choy and a variety of mushrooms: oyster, cremini, and shitake. Add those to your broth and bring to a low simmer just long enough to start cooking your veggies.  In a separate pot, hard boil some eggs for however long it'll take to get your favorite yolk consistency. I like mine jammy. Just a little gooey. Peel once done and slice in half.  Your veggies should be close to done so kick that temperature up, t...