UPDATE: Kate's October Recipe - Rarebit

This was a delicious Monday night dinner.  It reminded me of the cheddar & beer fondue from a restaurant in Cherry Creek that Megan P. and her family used to take me to in 5th grade.  The Rarebit was easy to make and combines ingredients that I typically have on hand.  I would definitely make this again, trying it with other pairings -- asparagus, potatoes etc.

This time, I served it over toast, made from beer bread from Avalon bakery in downtown Detroit: 

I put the Rarebit over the toast topped with MI apples.  Ken and I ate almost the entire batch.....piggy!