Sanjeev I have been making a lot of grilled cheeses while home during quarantine, as an easy/few ingredient lunch or dinner meal. We've been trying different things to switch it up (different fillings, etc). We decided to try this recipe from NYT Cooking which uses apple butter, something I love and grew up eating in PA (and Sanjeev has come to love as well).

You only need a few ingredients:

• Butter

• 1 apple

• 1 small shallot

• Rosemary

• Apple butter

• Bread - the recipe calls for country bread, but I just used what I had on hand

• Sharp cheddar (I had white cheddar - which was still good)

Even though it was really easy to make, we had a lot of fun making it. I remember Sanjeev sautéing the shallot, apple, and rosemary and us laughing so much during it, at what I honestly have no idea. And when we ate it we were honestly blown away as the flavor the few ingredients combined, something I feel like you wouldn't expect.

This is just another example of why I love cooking so much, especially with Sanjeev. Not just being goofy while cooking whatever we're making but also learning about food together and appreciating the really incredible flavor you can make with a few ingredients you wouldn't think would go together.

That's one thing that quarantine has helped sink in for me. Sometimes I take it for granted that I have someone by my side through every stage in my life, even the not so great ones. I'm still trying to find a way to turn my passion and love of food into a career, and I have someone who will not only indulge in me obsessing over pots and pans, but understand and share that passion and constantly push me to keep experimenting with recipes, even if it mean spending a little extra at the store each week.

And plus, you can never go wrong with a good grilled cheese.

Recipe: https://cooking.nytimes.com/recipes/1020532-grilled-cheese-with-apples-and-apple-butter