Blueberry Cheese Toast - an Upgrade on the Once-Trendy 'Ex-Boyfriend Toast'

20260811, #breakfastdiary 1804, 24°C/mostly cloudy Sure, it's still muggy at midday, but what ipchu (the first day of autumn on the lunar calendar) really changes isn't the daytime — it's the night. After a stretch of sweltering tropical nights, the evening breeze turns strangely cool right around ipchu. Out on a night walk, you find yourself naturally saying, "huh, the wind's gotten cool" — that's how noticeable it is. That coolness is like... a lettuce leaf dipped in a mountain stream and shaken dry, maybe? Wind blows in every season, but the most welcome wind of the year is probably that evening breeze that arrives around ipchu — a thread of coolness announcing that the peak of the heat is passing. The occasional shower around this time also helps cool the ground that's been baking all summer. (Kim Sin-ji @from4rest, "Seasonal Happiness") I've been slowly savoring "Seasonal Happiness" bit by bit, every time a new solar term arrives. Just as substantial as the shift of the seasons — filling even at half a serving — 570 kcal Blueberry Cheese Toast, an upgrade on the once-trendy 'ex-boyfriend toast'

1 slice sourdough, 2T blueberry compote, 1T lemon juice, 1/2 wheel brie cheese, 1T mozzarella cheese, 10g butter

1. Make the blueberry compote: combine blueberries and xylose (sugar) in a 3:1 ratio and simmer over medium heat. Once the blueberries soften, add 1T lemon juice and simmer a bit longer over low heat until sticky. 2. Cut the sourdough in half, butter each side, flip, and top with the blueberry compote from step 1, brie, and mozzarella cheese, then move to a pan and toast until crisp. Stack the two halves and cook slowly until the cheese melts. 3. Plate the sandwich, cut it in half, and enjoy while admiring the cross-section. (Checking the cross-section before eating a sandwich is the unwritten rule.)