If you’ve read this blog before, you’re probably aware that I have some unpopular opinions about pizza. The most controversial being my Neopolitan-style pizza fatigue. If you’ve never read this blog before, please don’t leave, I swear I am not a monster. The thing is, pizza has never been a big pull for me. I crave it very rarely and when I do, I’m usually jonesing for a New York-style slice, which I guess shows you just how classy I am. I like my pizza crisp on the outside and doughy on the inside. Basically, I want the breadiest pizza going. So, it should come as a surprise to no one that I decided to turn a slice of pizza into a sandwich. Say hello to the Bee Sting Grilled Cheese.
The other day I was listening to a podcast called 
When I was a kid, my mom and I had a ritual. If we ever found ourselves alone for dinner, we’d pop over to our neighborhood Chinese joint. The order was always the same: A plate of Shanghai noodles to split and two orders of wonton soup. It wasn’t a common occurrence because I come from a family of 5. But even if my mom and I only split those noodles 4 or 5 times, those moments had a big impact on me. So much so that to this day, I get a warm and fuzzy feeling every time I see wonton soup on a menu. And that feeling was what I had in mind when I whipped up today’s Scallop Wonton Soup.
It’s been a rough week. I don’t care who you are, the first week of September is generally a bummer. The return to routine after months of BBQ, bonfires and pool parties is a touch, um, unpalatable. How can the daily office grind and mountains of homework compete with non-existant bedtimes and second helpings of s’mores? How?! And while it is true that I’ve sidestepped this shared week of suffering by slipping off to Nova Scotia, I am well-acquainted with the September blues. That’s why I offer you these Chorizo Chilaquiles because I imagine you need them. The weekend you thought would never get here is here and you definitely need brunch.