I’ve been a bit over scheduled these past few months. And it isn’t like I haven’t been thinking about food and eating food and making food. I just haven’t been writing about it. I would like to discuss ramps and the local mushrooms I’ve been cooking with–I’d like to talk about the thin quiche I made in a tart pan and also the variety of banana breads I’ve baked. I would like to write about my love for kale and the fact that my peas are planted and sprouting.

That is the future. The present is grilled cheese.

The end of my over scheduled schedule came to a halt at 10 pm on Sunday night as I sent off my last obligation–a gigantic freelance project. I needed to celebrate deeply these weeks and weeks leading up to Sunday night at 10pm. So, I made a grilled cheese sandwich. I sauteed some local sweet onions and spinach together with fresh tarragon. Sliced up some sharp cheddar. Used one of my favorite local breads a sunflower multi-grain and added some nice grainy mustard.

I also added a nice glass of Petit Syrah (Bogle) one of my favorites.

And I welcomed freedom.