She smiled as she walked up the aisle past our seats and applause. We yelled as loudly as we could when she crossed the stage to pick up her diploma and cross her tassel from the right to the left. There was such joy and expectation as her class threw their caps in the air at the end of the ceremony, a baby blue sky of hope and expectation above their heads.
We woke up early Saturday morning expecting to see a blanket of thick wet grey wool blocking out the sun. The weatherman got it wrong again. The sky was cloudless and the yard was dappled with bits of shade sprinkled around shifting patches of verdant green.
I took the time to test out various combinations of cheeses and ingredients. Then I scoured the net for info on grilled cheese prep spending my evenings reading about the best way of make a grilled cheese. As part of my research I ate so much cheese it's a wonder I wasn't constipated for weeks. What I found out was the best way to make a great grilled cheese is with thinly sliced bread and grated cheese. This way the cheese has the best chance of properly melting without burning the bread. You can use either butter or olive oil to grill with. Let the griddle get hot before you start and then use a wide spatula to press the sandwich into the grill. I happen to like olive oil. I spread the inside of the bread first then add my ingredients, close the sandwich and spread oil on the top outside slice. I use the oil on the griddle for the other side of the sandwich. This way I can pick up the sandwich without having to get my hands full of oil.
For those unwilling to leap into the world of gourmet grilled cheese we set up two quesadilla makers which basically made grilled cheese on a tortilla.
Gonzalo Puch, photographer
Represented by Julie Saul Gallery, NYC