Grilled cheese and onion

Eastside Road, February 26, 2011—

LET'S NOT HESITATE: it's one of the Hundred Plates. Tonight it was sharp cheddar, with very thin sliced onions, on Como bread, grilled in a little bit of butter. Put them in a hot cast-iron skillet; set another hot cast-iron skillet, slightly smaller, on top of them. Poor man's Foreman.

With it, succotash — it's been a long time since we've had it — and then the green salad.

Zinfandel, Trader Joe's "Coastal," 2009