Made grilled cheeses today for lunch and sometimes you realize how amazing total simplicity can be. Ingredients = parmesan, grafton cheddar, sourdough (not mine), and butter:

Grating the cheese blends them amazingly.... It almost becomes a new cheese.

I say this a lot, and I'm saying it again: cast iron rocks. I cooked these over medium-low, for roughly 7 minutes per side, with about half a tablespoon of butter:

Served with left over broccoli and pea risotto from last night (more on that later). Here's the final plate:

I had this with a glass of Sancere... it was the perfect lunch for a diseavingly cold spring Saturday. Simple. Crisp. Salty. Rich. That about sums it up!