Just some double-noodle chicken soup for Dan, and herb bread grilled cheese sandwiches, using raw milk cheddar. I read recently that buttering both sides of both slices of bread is key to a great grilled cheese, and have to agree now after trying it here. Not only does it add more buttery goodness, but it also holds the cheese in place during flipping, if it hasn't quite melted that far before you need to flip.
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