SOTMC – February 2017

It’s not easy being green in February. Green veins in Roquefort, that’s a cinch. Stepping out to the garden for winter scallions, a cinch too. They are the only green thing out there except the copious winter weeds. But the wind is howling and a cold, green, crunchy sandwich does not sound good. No it does not.

We did the hot/cold thing for the Sandwich-of-the-Month Club Sunday night special.

A forage through the fridge, freezer and pantry filled our apron with naan, cream cheese, roquefort, garlic, olive oil, romaine, parsley, pepper. Yay, plenty.

Jack up the oven to 750! Stand near it while the wind whips around the house, punching corners and pounding the trees. The dogs ears are constant radar to the dull drumming throbs. Except when her nose is snuffling fallen cheese.


Sunday Special Roquefort Pizzetta Sandwich


Jo’s Cheesy Scallion Sandwich on Naan

2 pieces naan
3-4 tablespoons cream cheese
A piece of Roquefort – about half a cup or so
2 scallions, chopped
Olive oil, to drizzle
2 leaves romaine, chopped
Several parsley springs, chopped
Freshly ground black pepper

If you have a pizza stone, put it in the oven. Preheat the oven as hot as it gets.

Spread cream cheese on both pieces naan. Sprinkle with chunks of Roquefort and with scallions. Bake the naan till the edges are super crispy and the cheese is super melty.

Drizzle one naan with olive oil and cover with romaine and parsley. Grind pepper over the green stuff. Sandwich the two naan together, press gently, cut into quarters and eat.

It’s the green and salty Sunday special and it goes down easy.


Thank you, Jo, for the long distance lunch encounter. Wheeeee!




SOTMC – January 2017

You may think that stands for Squirrel-of-the-Month Club but it does not.



For this month, while the snow falls and the days are short, somethin’ hot and stackt, and heavy on the condiments. Whatever’s in the fridge. No trip to the grocery – we’re turning the cold bread into hot buttered toast.



Kewpie mayonnaise
2 slices Ezekiel bread
Thinly sliced red onion
4 slices havarti
Sliced braised beef cheek, or similar
1 slice Wonder bread
Sliced ham
Thinly sliced apple


Spread mayonnaise on the outside of both pieces of Ezekiel bread.
Layer the sandwich like this:

1 piece Ezekiel bread (mayo on the outside)
2 slices Havarti
Beef cheek
Wonder bread – mayo on both sides
2 slices Havarti
1 piece Ezekiel bread (mayo on the outside)

Grill till hot and oozing on the inside, crispy and brown on the outside.

Put another log on the fire. Sit and eat your sandwich with pickles.

The Bare Minimum

One-Bite Recipes


Which absolutely begs the recipe One-Bite Reuben.


Thank you for the inspiration, Mike Rhode at ComicsDC.

Share and Share Alike

I’m looking to others for inspiration this year, as I am falling short on thankfulness. I feel it in my head, but my heart is a reluctant follower. Some years are like that, a contrast that magnifies the swelling when heartfelt thankfulness does kick in. Typing now, reflecting on the ebbs and flows of happiness, my heart has perked up, a faint slow thrumming in the far corner of one ventrical.

A meal with family and friend-family is sure to kick up the warmth deep down. Is that not the key service of tradition, a trigger to connectedness and interior calm? Jeez, I hope it clicks today. It’s been a tough year in so many ways for so many.

But, as has been remarked many, many times recently, Mother Nature continues to awe us, outside and in – the beautiful trees, the changing skies, the delicious food coming to our tables from gardens and farms.

We may not be able to ask for a command performance of thankfulness, but we can wait patiently, with a place set.


The Grace of 46

Forty-six is a Wedderburn-Etherington number, an enneagonal number and a centered triangular number. It is the sum of the totient function for the first twelve integers. 46 is the largest even integer that can not be expressed as a sum of two abundant numbers.

46 is the 16th semiprime.

46 is a beautiful number. 

46 is the number of high peaks in the Adirondacks.  Grace Peak, Sawteeth, Gothics, Gray, poetic names, each peak has one.


46 Sandwiches in the Adirondacks


46 thanks to Karen Barry Schwarz and Reuben Jackson for the sandwich missive. Lucky ducks they both near to the Adirondacks. I’m just a mere 512 miles. Meet me for a sandwich, Karen and Reuben, yes? Stand on a peak, drink in the air, raise your face to the sky, unwrap your sandwich. Lunch. Encounter it!

With Gladness Make a Joyful Noise, No Matter How Trying

I took those bites with gladness and I made a joyful noise. It’s a tomato sandwich, for heaven’s sakes. Plus, I had the sandwich in my hand and someone had to do it. For the sake of the picture. Mmm-mmm, it had been too long.

Down in Richmond, that’s the place to eat a tomato sandwich. Did they not originate in the Central Virginia region? Down in Tim Kaine territory. Love that man and am so sorry he is not moving to DC in January.Processed with VSCO with m5 preset

Photo by Jeff Saxman

Could this stylist be identified by her dental records? Perhaps. My teeth have not moved, but my lips sure have. It was a tentative smile last week, cautiously optimistic that this country would elect our first woman president. Were I to take a bite of this sandwich today, it would be tear-salted and upside down.

I hope we can all find our common ground, beginning at the beginning, communing with simple food, say a tomato sandwich and on from there, to trust, generosity, and love for all. We’ve got to get resilient, accept what is obsolete, adjust, adapt, reach out, carry on.

Today,  my gladness is in mourning and my joy is blunted. Give me a little time and a little sustenance. You take some, too. Then we will get back at it together, pack ourselves a sturdy lunch and bring on the love. En masse.

Set Up!

Prepared to be frazzled, whipped into a froth, undies bundled, knickers knotted, I found Tyler Kord‘s A Super Upsetting Cookbook About Sandwiches to be pleasantly un-unpleasant. screen-shot-2016-10-29-at-6-23-41-pm Moderately amusing mostly.

“Some good flavor profiles” said my friend Barbara, using an expression so fraught with marketing-speak that its utterance took me by surprise. She has a point though. screen-shot-2016-10-29-at-6-23-07-pm Mr. Kord is a master of sandwiches in three d. Delicious, drippy and devourable. I know from No. 7 somewhat.screen-shot-2016-10-29-at-6-22-44-pm

Seven questions:Screen Shot 2016-10-29 at 6.22.56 PM.png

1. Do we need this book?
2. Do we need it now?
3. Do we need any book about sandwiches?
4. Would anyone actually follow a recipe for a sandwich?
5. Broccoli. Does it belong in a sandwich?
6. Should anything be excluded from sandwichery?
7. Would someone please make me a sandwich?  Screen Shot 2016-10-29 at 6.23.30 PM.png

No. No. No. No. No. No. No. May. Be… Were there a book about sandwiches to guide them.

Screen Shot 2016-10-29 at 6.23.51 PM.png

A Super Upsetting Book About Sandwiches looks super non-upsetting on the kitchen counter, which is why you need it. Put it there. Open.  Put some food in your pantry and fridge. Sandwichy stuff. Ask for a sandwich. Appear upset. Get yourself a napkin. Sit. Do not get your undies in a bundle, your knickers in a twist or your froth whipped. Betting on someone taking the bait. If not, call Tyler Kord. He will thank you for the upset. 212-766-7648

Gotta run. Deadline to meet on my book about okra.