Grilled Cheese Improvisation: Sharp Cheddar with Fresh Chives and Sage

Some people see a bobbing Robin hop across their lawn and think Spring. For me, it's the first spiky head of chives poking up on the edge of the herb garden. The level of green emanating from this plant makes me stop and take deep hopeful breaths. Spring. Is. Here.

Of course my first instinct is to snip the chives and while I'm at it, clip a couple sage leaves that have overwintered. My second instinct is to chop them up and sprinkle them on my grilled cheese sandwich.

I used a local cheese: Minerva's sharp cheddar and some grainy brown mustard. Lunch. Spring. Birdsong. Sunshine. It's here.