Micah was famous for making “crusties” every night. He would cut up a baguette (in his words — some old and stale bread) and put a variety of cheeses on top. He would broil them in the oven until they became slightly toasted and warmed throughout. Then he would serve them with fresh tomatoes, olive oil, vinegar and herbs de provence. (I added a little bit of italian parsley to mine.) They were delicious — I mean delicious! That was my dinner for about four nights. And the little provencal cheese pack with four different toppings (white pepper, herbs de provence, chile flakes and chives) were amazingly good. Everyone laughed at me when I bought these at the store. Who’s laughing now!
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