I've been craving fondue ever since my parents took my family to a steak and fondue restaurant for my birthday way back in November. But I don't own a fondue pot, I don't think. I used to own one. Where did it go? It is hiding somewhere with all of the other things I can't seem to find this week, like the Star Wars DVDs, the cable bill and my brown headband. Except the fondue pot has been hiding for over a decade through several moves, so I really think it may have actually run away from home. I was thinking of buying another one. Everytime I opened my cupboard to see where I would store a new fondue pot, I would change my mind. Mostly because I had to slam the cupboard shut FAST so my springform pans, rice cooker, pasta maker and drying rack, meatballer, and holiday bundt pans wouldn't come tumbling out. Maybe I could store the fondue pot in West's bedroom closet where I cram my cake stands and punch bowl. I put off making fondue while I wrestled with this dilemma. But then I saw a clever stand-in for a fondue pot in this month's Better Homes and Gardens. The idea is to place a heatproof bowl over two bricks with a tealight underneath. Simple! Brilliant! Best of all-Free! 
I made the fondue on my stovetop and then placed the pot directly onto the bricks. Next time I make it, I'll transfer it to a pretty bowl, but it was perfectly simple and functional in the pot. To serve, I just chopped up whatever storage vegetables and fruits and bread I had on hand. We sat around with our skewers, chatting and eating, and having a cheesy, good time. I can't wait to make it again and play around with the formula. I'm going for pepperjack cheese with tortilla chips this weekend. Here's a simple recipe below that's open to all kinds of variations. Enjoy!
Gooey Cheddar Fondue Estimated Cost: $5.00
1 cup chicken or vegetable broth
1 clove garlic, minced
2 tablespoons minced onion
3 cups shredded sharp cheddar cheese, tossed with 1 tablespoon flour
Set up two bricks on a napkin at your serving area. Place a small tealight candle in the middle. In a small saucepan, bring broth to a simmer over medium heat. Add garlic and onion. Simmer for 3 minutes. Reduce heat to low. Stir in cheese. when cheese is melted and mixture is bubbly, transfer to the bricks and light the candle. Serve with apples, peppers, carrots, celery, and bread cubes.
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