The weather took a foul turn yesterday, even by the dismal, gray standards of a Columbus winter. We got freezing rain in the morning that turned the brick sidewalks of German Village into a treacherous skating rink, and then more freezing rain mixed with sleet as the day progressed.
When one must endure such a cold, dreary day, it helps to turn to old favorites in the hot nourishment category. So, last night I prepared grilled cheese sandwiches and Campbell’s tomato soup made with whole milk for us. I grilled the sandwiches on our big skillet, lightly buttering some flax bread to get a good crust and using Kraft American cheese for maximum meltiness. (Technically, the classic version of grilled cheese sandwiches requires Wonder Bread, but I haven’t consumed a slice of Wonder Bread since, like, 1974.)
The soup was piping hot and deliciously creamy, the grilled cheese had a good crunch and great gooiness, and I cut the sandwich diagonally to facilitate the required dipping of the sandwich halves into the soup — because even though the soup and sandwich were each tasty on their own, they only achieve maximum home cooking greatness when the soup directly infuses the crunchy bread and melted cheese. The combination was washed down with a glass of milk, and it definitely hit the spot on a gray winter’s day.
After eating my soup and sandwich and thinking about the countless grilled cheese and tomato soup family meals we enjoyed at our kitchen table when I was a kid, I felt better. Warmer, too.