I read a blog title the other day that prodded a memory in the dim regions of my brain.
Yep. Sandwiches. Ever eaten a peanut butter and (your favorite) jelly sandwich? Of course you have. Who hasn't? (Well, maybe some foreigners from some weird country with people that eat funny stuff like . . . well, stuff I can't pronounce and wouldn't eat for $50 bucks. (A million maybe, but not fifty. And definitely not if I knew it was cat or monkey!)
But a pure-delightful peanut butter and jelly sandwich is heaven indeed. You can "have it your way (as some restaurants say):
Use: crunchy or creamy smooth, brand name or unbranded, thick or thinly spreaded peanut butter.
And the jelly. Of course, you don't have to be restricted here. If you like jam better, by all means, use it. Dig out all the fruit chunks in the jar for this one sandwich. After all, you're creating the perfect peanut butter and jelly (jam) sandwich. (then slap on a new label with the word jelly on it for anyone else who thinks there's a jam jar in the fridge.)
Back to the jam/jelly situation. As of above, be creative. Don't settle for anything but what you want when it comes to the jelly part of this sandwich. Use liberally so that it'll blend with the peanut butter just right.
And the bread. My personal preference as a child was soft, gooey white bread that was oh-so-light-and-oh-so-good. Now that I'm older, I've come to appreciate brown bread, especially homemade, and I realize in my mature thinking, that besides being healthier for me, it's just as good. You know that fresh, but kinda tough sensation you get when you sink your teeth in brown bread and tear off a chunk?
Of course, there's tons of types of bread: buns, white, brown, rye, sesame, egg, raisin; whatever sends your tastebuds into heaven, then use it!
And don't be cooerced into the normal. Layer your peanut butter and sandwich with:
leaf lettuce, eggs,
turkey, or whatever else tickles your fancy.
And if you're really inventive, try eating it with different soups: tomato, cream-of-anything, homemade, canned, chicken with noodles, stars, rice, whatever. Ah, genuis!
Now to make you hungry, here's a picture of one:
Got some kids (or hubby) who're picky? Try these sandwich hints:
- When making sandwiches for brown bag lunches, pack the bread and the fillings separately. Putting them together at lunchtime will avoid soggy bread.
- French-toast your humdrum sandwiches by dipping the entire sandwich in a mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
- Spread mustard or chili sauce on slices of cold meat, then place under broiler just before serving.
You've got to do your own growing no matter how tall your grandfather was. --Irish Proverb
I've given myself a craving. Gotta go create a peanut butter and jelly sandwich . . .