Hello from my house. It is a beautiful afternoon all of a sudden – after lots of rain, the clouds are gone and the sky is bright blue and I almost don’t recognize Portland in February. And I’m especially happy to be able to see it because I am at home, off for a half day to make up for some overtime. On a normal day, I wouldn’t be leaving for another hour, and I’d miss any afternoon sunshine there was to be had.

I was actually able to make myself lunch at home today, which was so nice. And then I took a nap, and then I did a whole lot of nothing. And it felt great.

It’s starting to feel just a teensy bit warmer outside. It’s staying light a little later every day and there are three or four crocuses already blooming in my front garden bed. So even though it’s a smidge early for strawberries in Oregon, I am feeling springy and also easily convinced by sales at the corner grocery store. So these strawberry basil “grilled cheese” sandwiches sounded kind of perfect for my sunny afternoon off. Also, I can still call it grilled cheese if it’s cream cheese, right?

Here’s what you need per one sandwich:

1-1.5 tbsp. butter

2 slices whole wheat bread

2-3 strawberries, sliced about 1/4 inch thick

2-4 tbsp. cream cheese, depending on your preference

Several fresh basil leaves

Freshly grated Parmesan

Start by melting half the butter over medium heat in a nonstick skillet. Construct your sandwich on the side. Spread one slice with cream cheese for the bottom layer, add the strawberries and basil on top and sprinkle with grated Parmesan to “glue down” the top piece of bread.

Toast the sandwich on one side until it is golden brown and the cream cheese is melty, and then flip over, adding the second half of the butter and swirling around to make sure the bread is well-coated. When side 2 is nice and golden, remove to a cutting board, cut in half and serve.