This post is going to be short and sweet. Texas meets the Big Island.
I lived in Texas for five years. I left Fort Worth 29 years ago. I remember a few good things, one being Pimento Cheese. There is also really great Chicken Fried Steak, Brisket cooked long and slow, Weatherford Peaches and fresh shelled Cream Peas, the later two coming from the Weatherford Farmer's Market. Every summer, I remember those glorious peaches and peas, no matter how far I am from them. And then there are days like today that I think about the Pimento Cheese that Gloria Copeland's momma, Mary taught me to make. It is absurdly simple as far as recipes go, but it is also complex in layered flavors and Southern Style. They eat it on white bread sandwiches, but I make grilled cheese sandwiches on sprouted wheat with it, use it as a dip and today I put it on home made bagels and put it under the broiler. Hot Damn... it is as good as ever.
This simple concoction is not really a recipe, but you have to taste it to be sure that the right amounts of each ingredient are included. I take "about" 2 cups of grated sharp cheddar, 1 cup of mayonnaise (they use Best Foods, I use my own), 1 cup of chopped and drained pimentos, 1/2 cup chopped pickled jalapenos (my addition to the recipe), 2-3 grated dill pickles and some black pepper. It is that easy. It should then be chilled for at least 2 hours if you can stand the wait.