Sandwich Slices Quotes

Life is like a sandwich! Birth as one slice, and death as the other. What you put in-between the slices is up to you. Is your sandwich tasty or sour? Allan Rufus.org

So what did you bring? Lip gloss and a hairbrush?” Smirking, she unpacked the sandwiches Mort's cook had made for her, along with an ample slice of chocolate cake. “You owe me an apology.” “Omigod, it's a feast! Okay, you're forgiven.

The best thing about an air sandwich is between the two slices of bread there exists the possibility of flight. And if those two slices of bread are soggy, then you have just created Duck Heaven.

I was on a mission. I had to learn to comfort myself, to see what others saw in me and believe it. I needed to discover what the hell made me happy other than being in love. Mission impossible. When did figuring out what makes you happy become work? How had I let myself get to this point, where I had to learn me..? It was embarrassing. In my college psychology class, I had studied theories of adult development and learned that our twenties are for experimenting, exploring different jobs, and discovering what fulfills us. My professor warned against graduate school, asserting, "You're not fully formed yet. You don't know if it's what you really want to do with your life because you haven't tried enough things." Oh, no, not me.." And if you rush into something you're unsure about, you might awake midlife with a crisis on your hands," he had lectured it. Hi. Try waking up a whole lot sooner with a pre-thirty predicament worm dangling from your early bird mouth. "Well to begin," Phone Therapist responded, "you have to learn to take care of yourself. To nurture and comfort that little girl inside you, to realize you are quite capable of relying on yourself. I want you to try to remember what brought you comfort when you were younger." Bowls of cereal after school, coated in a pool of orange-blossom honey. Dragging my finger along the edge of a plate of mashed potatoes. I knew I should have thought "tea" or "bath," but I didn't. Did she want me to answer aloud? "Grilled cheese?" I said hesitantly. "Okay, good. What else?" I thought of marionette shows where I'd held my mother's hand and looked at her after a funny part to see if she was delighted, of brisket sandwiches with ketchup, like my dad ordered. Sliding barn doors, baskets of brown eggs, steamed windows, doubled socks, cupcake paper, and rolled sweater collars. Cookouts where the fathers handled the meat, licking wobbly batter off wire beaters, Christmas ornaments in their boxes, peanut butter on apple slices, the sounds and light beneath an overturned canoe, the pine needle path to the ocean near my mother's house, the crunch of snow beneath my red winter boots, bedtime stories. "My parents," I said. Damn. I felt like she made me say the secret word and just won extra points on the Psychology Game Network. It always comes down to our parents in therapy.

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven

At least once in his life, he would like for her to look at him as she would a morsel of fine French pastry. Or a slice of Victoria sandwich. Or even a humble piece of buttered bread.

Success. I turned back to my sandwich, only to find that it wasn’t there anymore. Maybe because it had been hijacked. “Give me that!” I told the vamp, who was holding it firmly against his chest, a determined look on his face. “What ees zat?” he demanded, eyeing my prize. “Cheese.” I held it up. “Zat ees not cheese.” “How do you know?” “Eet is orange.” “A lot of cheese is orange.” “Non! No cheese ees that color. Cheese comes from zee milk. Zee milk, eet ees white. When ’ave you seen milk that looks like zat?” I held up the square of little slices and pointed at the bold-faced label. “Processed American Cheese.” He snatched the package, without letting go of his hostage. And eyed it warily. “Eet says ‘cheese food.’” He looked up, obviously perplexed. “What ees thees? Zee cheese, it does not eat.

By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.

Two slices of bread on top of each other isn't filled with nothing. It's full of air, and that means the possibility of flight, which makes it a duck's favorite sandwich.

If I really think that I’m the greatest thing since sliced bread, it’s probably because I’ve never eaten the sandwich.

it occurs to me to wonder why it is that the House gives a greater variety of objects to the Other than to me, providing him with sleeping bags, shoes, plastic bowls, cheese sandwiches, notebooks, slices of Christmas cake etc., etc., whereas me it mostly gives fish. I think perhaps it is because the Other is not as skilled in taking care of himself as I am. He does not know how to fish. He never (as far as I know) gathers seaweed, dries it and stores it to make fires or a tasty snack; he does not cure fish skins and make leather out of them (which is useful for many things). If the House did not provide all these things for him, it is quite possible that he would die. Or else (which is more likely) I would have to devote a great deal of my time to caring for him.

Shrinkflation is when you pay more money and receive less than what you used to get at a lower price. It's like buying a peanut butter and jelly sandwich and being served two pieces of bread. But in that Air Sandwich there exists the possibility of flight. And if those two slices of bread are soggy, then you have just created Duck Heaven.

Caviar. How very nice of them," Carol said, looking inside a sandwich. "Do you like caviar?" "No. I wish I did." "Why?" Therese watched Carol take a small bite of the sandwich from which she had removed the top slice of bread, a bit where the most caviar was. "Because people always like caviar so much when they do like it," Therese said. Carol smiled, and went on nibbling, slowly. "It's an acquired taste. Acquired tastes are always more pleasant--an hard to get rid of.

Open-faced sandwiches with the meat married to toasted buns and the flavor garnished rather than suppressed by scraped Bermuda onion and thin-sliced dill, a salad made from things she had scrounged out of his refrigerator, potatoes crisp but not vulcanized.

And the barman asked me if I was alright? Simple little question. And i said I was. And he said he'd make me a sandwich. And I said okay. And I nearly started crying--because you know, here was someone just...And I watched him. He took two big slices off a fresh loaf and buttered them carefully, spreading it all around. I'll never forget it. And then he sliced some cheese and cooked ham and an onion out of a jar, and put it all on a plate and sliced it down the middle. And, just someone doing this for me. And putting it down in front of me. 'Get that down you, now,' he said. And then he folded up his newspaper and put on his jacket, and went off on his break. And there was another barman then. And I took this sandwich up and I could hardly swallow it, because of the lump in my throat. But I ate i tall down because someone I didn't know had done this for me. Such a small thing. But a huge thing. In my condition.

Why, you poor dear!” the housekeeper exclaimed in concern. “What happened? I’ll fix you something right away.” As the two prepared a chicken sandwich, some cocoa, and Hannah cut a large slice of cinnamon cake over which she poured hot applesauce, Nancy told of her adventures.

We worked side by side building our sandwiches. Mine, just a few modest layers of meat and cheese, with a bit of lettuce for some added crunchiness; his, a Dagwood, piled high with turkey, ham, salami, lettuce, tomatoes, two kinds of cheese, and—were those jalapenos—with a teetering slice of bread carefully placed on top—there’s no way that’s going to fit into his mouth—he admired it for a moment then using his giant paw, smashed it into submission.

Give me a sandwich and think you saved the world? It don't work like that! God sent you to give me two pieces of bread with a slice of cheese and a flimsy circle of bologna and cheap bright yellow mustard and that's suppose to make for ten years living in a cardboard box? God loves me because you gave me a half-assed sandwich? I'm homeless- not crazy!'....' That ain't good enough' the bum said. 'I gotta few things you can tell your god the next time you pray in your warm house with a toilet in it and a whole refridgerator of food that you'd never give to bums like me because it costs too much and it ain't no bum food. I bet you got a dog that eats better than me.

I think any dad who slices a large pickle in two for their kids' sandwich is always a good dad!

The fog scattered the light and spread it thick like mayonnaise. It was late and I was sandwiched between 2011 and 2012, and all I needed was some tomato slices to fully enjoy it.

When I was a little girl my mom would make us peanut butter and jelly sandwiches for lunch at least three times a week, crusts cut off, sliced twice on the bias for triangles for me, and into long fingers for Gilly. I eventually moved from smooth peanut butter and grape jelly to chunky peanut butter and strawberry preserves to fresh natural peanut butter with homemade damson plum jam or peach coriander confiture.

The idea of a sandwich as a snack goes back to Roman times. Scandinavians perfected the technique with the Danish open-faced sandwich, or smorroebrod, consisting of thinly sliced, buttered bread and many delectable toppings.

Caviar. How very nice of them," Carol said, looking inside a sandwich. "Do you like caviar?" "No. I wish I did." "Why?" Therese watched Carol take a small bite of the sandwich from which she had removed the top slice of bread, a bit where the most caviar was. "Because people always like caviar so much when they do like it," Therese said. Carol smiled, and went on nibbling, slowly. "It's an acquired taste. Acquired tastes are always more pleasant--and hard to get rid of.

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.

Surely, somewhere in the back of Bulfinch, in a part Lillian had not gotten to, there is an obscure (abstruse, arcane, shadowy, and even hidden) version of Proserpine in he Underworld in which a tired Jewish Ceres schleps through the outskirts of Tartarus, an ugly village of tired whores who must double as laundresses and barbers, a couple of saloons, a nearly empty five-and-dime, and people too poor to pull up stakes. In this version, Ceres looks all over town for her Proserpine, who crossed the River Cyane in a pretty sailboat with Pluto, having had the good sense to come to an understanding with the king early on. Pluto and Proserpine picnic in a charming park, twinkling lights overhead and handsome wide benches like the ones in Central Park. When Ceres comes, tripping a little on her hem as she walks through the soft grass, muttering and trying to yank Proserpine to her feet so they can start the long trip home to Enna and daylight (which has lost much of its luster, now that Proserpine is queen of all she surveys), the girl does not jump up at the sight of her mother, but takes her time handing out the sandwiches and pours cups of sweetened tea for the three of them. She lays a nicely ironed napkin in her lap and another in the lap of her new husband, the king. Proserpine does not eat the pomegranate seeds by mistake, or in a moment of desperate hunger, or fright, or misunderstanding. She takes the pomegranate slice out of her husband’s dark and glittering hand and pulls the seeds into her open, laughing mouth; she eats only six seeds because her mother knocks it out of her hand before she can swallow the whole sparkling red cluster. “We have to get home,” Ceres says. “I am home,” her daughter says.

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven!

Howl’s voice was presently heard shouting weakly, “Help me, someone! I’m dying from neglect up here!” Sophie snorted. He wants six slices of bacon in the sandwich. Could you ask Calcifer?” Sophie and Calcifer exchanged speaking looks. “I don’t think he’s dying,” Calcifer said.

What are you doing with your face?” Krissi asked, as I made myself a cheese sandwich in the kitchen. Having been away for two nights, I had a sudden, giddying perspective on just how much margarine seemed permanently smeared on our worktops. This whole room was a health risk. “What do you mean?” I asked—increasing the smugness as I sliced the cheese. “Your face—it’s clearly telling me to slap it,” Krissi said, staring at me. “It’s communicating with me on a frequency you can’t hear. It’s begging me to slap both cheeks at the same time, like the Three Stooges.

We didn’t speak as we busied ourselves making sandwiches. I dug into the marshmallow bag for a handful and poured them onto the peanut butter I’d already spread while he unscrewed a pickle jar. I stopped what I was doing, twisting up my lips as he laid slices across his peanut-butter sandwich.

Peanut butter, or turkey?” “Turkey. Soft on the mayo, extra mustard.” Rick lifted an eyebrow at her. “Do I look like a cook?” “You do until Vilseau comes back. Because anything beyond microwave pizza is your territory, sweetheart.” With a grin he began slathering mustard on one of the slices of bread. “Wonderful. So now I have to negotiate a multimillion-dollar deal and cook? Do you want tomatoes?” “Hell, yes, my darlin’.” “Ahem. Innocent bystander trying not to barf over here.” Stoney waved a hand at them from the doorway. “What’s the gig?” “Food first. Do you want Rick to make you a sandwich?” “Hey,” Rick protested.

She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.

We didn’t speak as we busied ourselves making sandwiches. I dug into the marshmallow bag for a handful and poured them onto the peanut butter I’d already spread while he unscrewed a pickle jar. I stopped what I was doing, twisting up my lips as he laid slices across his peanut-butter sandwich. Gross. “That makes you so much less attractive,” I said, wincing.

On the cutting board there are two peanut butter and red currant jam sandwiches for Emerson and two Serrano ham, shaved cheddar, and apricot chutney sandwiches for Felice. Nieves wraps them smartly in waxed paper, tapes them, and puts them back in the fridge. There's also a cooler Nieves opens: packed with trail mix, sliced pears and apples, and the lemon bars.

As she spread mayonnaise on the slices of bread and slid them into the sizzling rosemary butter, something tight eased up a little in Feyi's chest. She was alone, just with herself, remembering the creeping peace of putting something together on a flame, the sounds of bread turning gold, the rhythm of grating Gruyere cheese and layering it, then watching it soften and melt.

The story was simple: a child named Amanda Pine, who enjoyed food in a way some therapists consider significant, was eating Madeline’s lunch. This was because Madeline’s lunch was not average. While all the other children gummed their peanut butter and jelly sandwiches, Madeline opened her lunch box to find a thick slice of leftover lasagna, a side helping of buttery zucchini, an exotic kiwi cut into quarters, five pearly round cherry tomatoes, a tiny Morton salt shaker, two still-warm chocolate chip cookies, and a red plaid thermos full of ice-cold milk. These contents were why everyone wanted Madeline’s lunch, Madeline included. But Madeline offered it to Amanda because friendship requires sacrifice, but also because Amanda was the only one in the entire school who didn’t make fun of the odd child Madeline already knew she was.

There are certain things that you have to be British, or at least older than me, or possibly both, to appreciate: skiffle music, salt-cellars with a single hole, Marmite (an edible yeast extract with the visual properties of an industrial lubricant), Gracie Fields singing “Sally,” George Formby doing anything, jumble sales, making sandwiches from bread you’ve sliced yourself, really milky tea, boiled cabbage, the belief that household wiring is an interesting topic for conversation, steam trains, toast made under a gas grill, thinking that going to choose wallpaper with your mate constitutes a reasonably fun day out, wine made out of something other than grapes, unheated bedrooms and bathrooms, erecting windbreaks on a beach (why, pray, are you there if you need a windbreak?), and cricket. There may be one or two others that don’t occur to me at the moment.

Wednesday returned from the restroom, and shook hands with Nancy. “Shadow, you want something to eat? A slice of pizza? Or a sandwich?” “I’m not hungry,” said Shadow. “Let me tell you somethin’,” said Mr. Nancy. “It can be a long time between meals. Someone offers you food, you say yes. I’m no longer young as I was, but I can tell you this, you never say no to the opportunity to piss, to eat, or to get half an hour’s shut-eye. You follow me?

About me as a drinker: I wasn't much of one and had a short, bad history of doing it. The few times I'd tried drinking I either became too much like myself or not enough, but either way it was always calamity on top of calamity and I found myself saying way too much about too little and doing the wrong things in the wrong places. Once, at my boss's Christmas party, I passed out for a minute - passed out but still, like a zombie, remained fully ambulatory and mostly functional - and when I came to, I found myself in my boss's kitchen, the refrigerator door open and me next to it at the counter, spreading mayonnaise onto two slices of wheat bread and licking the knife after each pass before I stuck it back in the jar. I heard someone cough or gag, looked up, and saw the kitchen's population staring at me, all of their mouths open and slack, obviously wondering what I thought I was doing, exactly, and all I could think to say was, "Sandwich." Which is what I said. And then, to prove my point, whatever the point was, I ate it. The sandwich, that is.

In a pie chart of Nick’s personality, Dad Jokes would be, like, seven of the eight slices. He responds to every text in our family group chat with a GIF from a comedic film that is usually Elf: Buddy the Elf jumping up and down, yelling, “Santa’s coming!” if you’re excited; Buddy the Elf bent over a rabid raccoon—“Does somebody need a hug?”—if you’re sad about something. He’ll make the occasional exception, though. Like, if you texted him that your plane had been hijacked, he’d probably send you the scream face from Home Alone.

I’m sure it’s not as bad as you think.” From everything I’ve seen so far, he’s incapable of writing trash. I pick up the notebook and read his paragraph aloud. “Once upon a tie, a bossy queen tortured a sweet, innocent prince by forcing him to dredge up painful memories from his past. The prince tried to do as he was told, but every word felt like his pen was made of razor blades, and he was slicing the bitter truth straight into his heart. In the end, the prince gave up his excruciating self-evaluation and went and made himself a sandwich. The end.” I lower the notebook. “Really?

The rosé was dry and crisp and perfect. The baguette was ambrosia: crispy on the outside, chewy on the inside. What was it about bread in France? Like the French version of butter, it seemed to bear little relation to the item of the same name back home. Genevieve sliced a wedge of pâté, topped it with a cornichon, and made a little sandwich. Another glass of wine, a bit of cheese: P’tit Basque, tangy Roquefort, a stinky and delicious washed-rind Brie. Even the pear seemed better than the ones she was used to: the perfect combination of tangy and sweet, the juice running down her arm as she ate. Sated,

I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday. I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak. "Can I have that?" I put down my spoon and pointed at Arnold's sandwich. "What?" Arnold replied. "Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it." I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.

Pam went to the refrigerator and started piling some cold cuts and cheese on the table. “Katie, honey, hand me that bread over there,” she said, pointing to the counter behind me. I handed it to her and she smiled. “Holt, I’m making your father a sandwich. Do you want one?” “I’m starved,” he said. “You just ate!” I exclaimed. “You ate all my bacon,” he accused. “I did not!” I laughed, reaching in for a slice of bread and throwing it at him. He snagged it out of the air and took a huge bite. Holt’s dad grinned. “I like this one, son. Better not let her go.” “I don’t plan on it,” he said, giving me a meaningful stare. I felt my cheeks heat and I made myself busy putting together a sandwich for him. “Katie, make one for you too,” Pam said, handing me the mayo. “Oh, no. That bacon really filled me up.” I grinned slyly.

I owe so much to the Other’s generosity. Without him I would not sleep snug and warm in my sleeping bag in Winter. I would not have notebooks in which to record my thoughts. That being said, it occurs to me to wonder why it is that the House gives a greater variety of objects to the Other than to me, providing him with sleeping bags, shoes, plastic bowls, cheese sandwiches, notebooks, slices of Christmas cake etc., etc., whereas me it mostly gives fish. I think perhaps it is because the Other is not as skilled in taking care of himself as I am. He does not know how to fish. He never (as far as I know) gathers seaweed, dries it and stores it to make fires or a tasty snack; he does not cure fish skins and make leather out of them (which is useful for many things). If the House did not provide all these things for him, it is quite possible that he would die. Or else (which is more likely) I would have to devote a great deal of my time to caring for him.

Eleanor unpacked the picnic basket and spread Mrs. Stevenson's goodies across it. As the sun rose higher in the sky, the four of them ate ham sandwiches and Cox's Orange Pippins and far too much cake, washing it all down with fresh ginger beer. Edwina watched the proceedings imploringly, snaffling up each small tidbit as it came her way. But really, the heat for October was uncanny! Eleanor undid the small pearl buttons at her wrist, rolling her sleeves back once, and then twice, so they sat in neat pleats. A somnolence had come over her after lunch, and she lay back on the blanket. Closing her eyes, she could hear the girls bickering lazily over the last slice of cake, but her attention drifted, sailing beyond them to pick out the 'plink' of water as gleaming trout leapt in the stream, the thrum of hidden crickets on the rim of the woods, the warm rustling of leaves in the nearby orchard. Each sound was an exaggeration, as if a bewitching spell had been cast over this small patch of land, like something from a fairy tale, one of Mr. Llewellyn's stories from her childhood.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

The Sandwich Maker would pass what he had made to his assistant who would then add a few slices of newcumber and fladish and a touch of splagberry sauce, and then apply the topmost layer of bread and cut the sandwich with a fourth and altogether plainer knife. It was not that these were not also skilful operations, but they were lesser skills to be performed by a dedicated apprentice who would one day, when the Sandwich Maker finally laid down his tools, take over from him. It was an exalted position and that apprentice, Drimple, was the envy of his fellows. There were those in the village who were happy chopping wood, those who were content carrying water, but to be the Sandwich Maker was very heaven. And so the Sandwich Maker sang as he worked. He was using the last of the year’s salted meat. It was a little past its best now, but still the rich savour of Perfectly Normal Beast meat was something unsurpassed in any of the Sandwich Maker’s previous experience. Next week it was anticipated that the Perfectly Normal Beasts would appear again for their regular migration, whereupon the whole village would once again be plunged into frenetic action: hunting the Beasts, killing perhaps six, maybe even seven dozen of the thousands that thundered past. Then the Beasts must be rapidly butchered and cleaned, with most of the meat salted to keep it through the winter months until the return migration in the spring, which would replenish their supplies. The very best of the meat would be roasted straight away for the feast that marked the Autumn Passage. The celebrations would last for three days of sheer exuberance, dancing and stories that Old Thrashbarg would tell of how the hunt had gone, stories that he would have been busy sitting making up in his hut while the rest of the village was out doing the actual hunting. And then the very, very best of the meat would be saved from the feast and delivered cold to the Sandwich Maker. And the Sandwich Maker would exercise on it the skills that he had brought to them from the gods, and make the exquisite Sandwiches of the Third Season, of which the whole village would partake before beginning, the next day, to prepare themselves for the rigours of the coming winter. Today he was just making ordinary sandwiches, if such delicacies, so lovingly crafted, could ever be called ordinary. Today his assistant was away so the Sandwich Maker was applying his own garnish, which he was happy to do. He was happy with just about everything in fact.

I make a great fried egg sandwich. Want to try it?" Chloe stared at her with an encouraging smile until Josey finally laughed and nodded. "Okay." "Great!" Chloe put on a pair of disposable gloves, then she took butter and two eggs from the under-the-counter fridge. "Go ahead and take a business card. You can call me here if you want. And the bottom number is my cell." She plopped a pat of butter onto the grill. When the butter melted, she cracked the eggs into it, close enough for their whites to merge. While they sizzled, she buttered two slices of sourdough bread and put them on the grill. "I didn't know this place was called Red's," Josey said, reading the card. Chloe smiled when she thought of her great-grandfather. "Another family tradition. My great-grandfather had red hair. So did my mother." Chloe sprinkled the eggs with salt and pepper and a pinch of dill, then turned them over with her spatula. She flipped the quickly toasting bread too. She'd spent her childhood watching her great-grandfather do this, and here at the shop was the only time she felt him near anymore. "Do you want this for here or to go?" "To go." Chloe sprinkled a little more salt and pepper on the eggs, made sure the yolks had firmed ever so slightly, then topped them with cheese. She let the cheese melt before scooping the eggs up and putting them on the buttered sourdough.

Chapter 1 Death on the Doorstep LIVY HINGE’S AUNT lay dying in the back yard, which Aunt Neala thought was darned inconvenient. “Nebula!” she called, hoping her weakened voice would reach the barn where that lazy cat was no doubt taking a nap. If Neala had the energy to get up and tap her foot she would. If only that wretched elf hadn’t attacked her, she’d have made her delivery by now. Instead she lay dying. She willed her heart to take its time spreading the poison. Her heart, being just as stubborn as its owner, ignored her and raced on. A cat with a swirling orange pattern on its back ran straight to Neala and nuzzled her face. “Nebula!” She was relieved the cat had overcome its tendency to do the exact opposite of whatever was most wanted of it. Reaching into her bag, Neala pulled out a delicate leaf made of silver. She fought to keep one eye cracked open to make sure the cat knew what to do. The cat took the leaf in its teeth and ran back toward the barn. It was important that Neala stay alive long enough for the cat to hide the leaf. The moment Neala gave up the ghost, the cat would vanish from this world and return to her master. Satisfied, Neala turned her aching head toward the farmhouse where her brother’s family was nestled securely inside. Smoke curled carelessly from the old chimney in blissful ignorance of the peril that lay just beyond the yard. The shimmershield Neala had created around the property was the only thing keeping her dear ones safe. A sheet hung limply from a branch of the tree that stood sentinel in the back of the house. It was Halloween and the sheet was meant to be a ghost, but without the wind it only managed to look like old laundry. Neala’s eyes followed the sturdy branch to Livy’s bedroom window. She knew what her failure to deliver the leaf meant. The elves would try again. This time, they would choose someone young enough to be at the peak of their day dreaming powers. A druid of the Hinge bloodline, about Livy’s age. Poor Livy, who had no idea what she was. Well, that would change soon enough. Neala could do nothing about that now. Her willful eyes finally closed. In the wake of her last breath a storm rose up, bringing with it frightful wind and lightning. The sheet tore free from the branch and flew away. The kitchen door banged open. Livy Hinge, who had been told to secure the barn against the storm, found her lifeless aunt at the edge of the yard. ☐☐☐ A year later, Livy still couldn’t think about Aunt Neala without feeling the memories bite at her, as though they only wanted to be left alone. Thankfully, Livy wasn’t concerned about her aunt at the moment. Right now, Rudus Brutemel was going to get what was coming to him. Hugh, Livy’s twin, sat next to her on the bus. His nose was buried in a spelling book. The bus lurched dangerously close to their stop. If they waited any longer, they’d miss their chance. She looked over her shoulder to make sure Rudus was watching. Opening her backpack, she made a show of removing a bologna sandwich with thick slices of soft homemade bread. Hugh studied the book like it was the last thing he might ever see. Livy nudged him. He tore his eyes from his book and delivered his lines as though he were reading them. “Hey, can I have some? I’m starving.” At least he could make his stomach growl on demand.

There is an art to the business of making sandwiches which it is given to few ever to find the time to explore in depth. It is a simple task, but the opportunities for satisfaction are many and profound: choosing the right bread for instance. The Sandwich Maker had spent many months in daily consultation and experiment with Grarp the baker and eventually they had between them created a loaf of exactly the consistency that was dense enough to slice thinly and neatly, while still being light, moist and having that fine nutty flavour which best enhanced the savour of roast Perfectly Normal Beast flesh. There was also the geometry of the slice to be refined: the precise relationships between the width and height of the slice and also its thickness which would give the proper sense of bulk and weight to the finished sandwich: here again, lightness was a virtue, but so too were firmness, generosity and that promise of succulence and savour that is the hallmark of a truly intense sandwich experience. The proper tools, of course, were crucial, and many were the days that the Sandwich Maker, when not engaged with the Baker at his oven, would spend with Strinder the Tool Maker, weighing and balancing knives, taking them to the forge and back again. Suppleness, strength, keenness of edge, length and balance were all enthusiastically debated, theories put forward, tested, refined, and many was the evening when the Sandwich Maker and the Tool Maker could be seen silhouetted against the light of the setting sun and the Tool Maker’s forge making slow sweeping movements through the air trying one knife after another, comparing the weight of this one with the balance of another, the suppleness of a third and the handle binding of a fourth. Three knives altogether were required. First there was the knife for the slicing of the bread: a firm, authoritative blade which imposed a clear and defining will on a loaf. Then there was the butter-spreading knife, which was a whippy little number but still with a firm backbone to it. Early versions had been a little too whippy, but now the combination of flexibility with a core of strength was exactly right to achieve the maximum smoothness and grace of spread. The chief amongst the knives, of course, was the carving knife. This was the knife that would not merely impose its will on the medium through which it moved, as did the bread knife; it must work with it, be guided by the grain of the meat, to achieve slices of the most exquisite consistency and translucency, that would slide away in filmy folds from the main hunk of meat. The Sandwich Maker would then flip each sheet with a smooth flick of the wrist on to the beautifully proportioned lower bread slice, trim it with four deft strokes and then at last perform the magic that the children of the village so longed to gather round and watch with rapt attention and wonder. With just four more dexterous flips of the knife he would assemble the trimmings into a perfectly fitting jigsaw of pieces on top of the primary slice. For every sandwich the size and shape of the trimmings were different, but the Sandwich Maker would always effortlessly and without hesitation assemble them into a pattern which fitted perfectly. A second layer of meat and a second layer of trimmings, and the main act of creation would be accomplished.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

I first tried a cheesesteak spring roll ten years ago at my cousin's wedding at the Four Seasons in Philadelphia, and though I wasn't as unconvinced as Shauna, I had my doubts. That Philadelphians could bastardize a menu item didn't surprise me- this is, after all, the city that invented The Schmitter, a sandwich made of sliced beef, cheese, grilled salami, more cheese, tomatoes, fried onions, more cheese, and some sort of Thousand Island sauce- but the fact that the Four Seasons found it worthy of their fancy-pants menu intrigued me. One bite and I knew I'd struck gold. The cheesy meat and onion filling oozed out of the crisp, fried wonton wrapper, enhancing the celebrated cheesesteak flavor with a sophisticated crunch. This weekend, I'm doing a similar riff, but instead of spring rolls, I'm using arancini, the Sicilian fried risotto balls that are usually stuffed with mozzarella and meat ragu. Instead, I will stuff mine with sautéed chopped beef, provolone, and fried onions and mushrooms. The crispy, saffron-scented rice balls will ooze with unctuous cheesesteak flavor, and I will secure my place among the culinary legends.

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

Alternately, you can frame it as a daily loss. Eating a sandwich with just two slices of deli meat like baloney or ham is expected to take off around one hour of your life.

So, I ordered enormous turkey sandwiches layered with brie, thinly sliced green apples, and spring mix with honey mustard on cranberry wheat bread.

I jumped out of the truck and went to the bed. I blew up a twin-sized air mattress and covered it with a thick, red, patterned Aztec blanket. I'd brought some heavy blankets and pillows and propped them against the back window so we had something to lean on. I lit a citronella candle for the one or two mosquitoes that might be out this time of year and put it on the roof. Then I plugged in some white Christmas lights to a portable power inverter and ran those along the sides to give us some light to eat by. ... There was homemade goat cheese with sliced pears drizzled in honey, dried fruits, bruschetta sandwiches on his fresh baked crusty bread that he made himself with his own sourdough starter, two thermoses with hot chocolate in them.

Much later that night Julius was preparing himself a sandwich using sundried tomatoes, ten-year-aged Vermont cheddar cheese, a homemade chipotle sauce, and a sirloin steak that he had grilled the night before. While he did this, one of the Malbec gems that he had read about earlier that day decanted. For several hours I’d been trying to figure out on my own what Fiske would’ve done if Julius hadn’t wrestled her gun away, and as he was slicing the sirloin steak I gave up and asked him about it.

Success, to a certain degree, came quickly. After several months of work, Tanenbaum, with the help of his lab technician, Ernie Buehler, “grew” a long crystal of silicon through a complex process that involved varying the rate at which the crystal was being “pulled” up from the molten silicon. By varying the rate, the men could alternate the amount of n-type and p-type impurities that were incorporated into the crystal. When they were done, this long crystal—about four and a half inches long and three-quarters of an inch wide—had dozens of tiny n-p-n sandwiches all stacked up, giving it the appearance of a thin rod made up of tiny gray slices piled on top of one another.

Success, to a certain degree, came quickly. After several months of work, Tanenbaum, with the help of his lab technician, Ernie Buehler, “grew” a long crystal of silicon through a complex process that involved varying the rate at which the crystal was being “pulled” up from the molten silicon. By varying the rate, the men could alternate the amount of n-type and p-type impurities that were incorporated into the crystal. When they were done, this long crystal—about four and a half inches long and three-quarters of an inch wide—had dozens of tiny n-p-n sandwiches all stacked up, giving it the appearance of a thin rod made up of tiny gray slices piled on top of one another. After slicing one of the n-p-n portions from the tiny stack, the men fashioned, in January 1954, the world’s first working silicon transistor.

Dinner?" "No." "Jalebi ice cream sandwich?" he called out, referring to one of her favorite childhood treats. Her betraying lips quivered at the corners. "No." "How about a snack? French toast crunch? Scooby Snacks? Trix with extra sugar? Pakoras and pretzels? Roast beef on rye with mustard and three thinly sliced pickles with a side of chocolate milk?" Laughter bubbled up inside her. He had done this almost every day to guess the after-school snack even though she had always taped the weekly family meal plan to the refrigerator door. "Pav bhaji, chaat, panipuri...?" Liam had loved her father's Indian dishes. "I'm not listening." But of course, she was. "Two grilled cheese sandwiches with ketchup and zucchini fries? Masala dosa...?" His voice grew faint as she neared the end of the block. "Cinnamon sugar soft pretzels, tomato basil mozzarella toasts...

For the next three weeks, Shockley kept up a furious pace. By late January he had come up with a theory, and a design, for a transistor that both looked and functioned differently than Bardeen and Brattain’s. Theirs had been described as the point-contact transistor; Shockley’s was to be known as the junction transistor. Rather than two metal points jammed into a sliver of semiconducting material, it was a solid block made from two pieces of n-type germanium and a nearly microscopic slice of p-type germanium in between. The metaphor of a sandwich wasn’t far off. Except the sandwich was about the size of a kernel of corn.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good. It was the same lunch she’d eaten at Constance every day since sixth grade.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good.

Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

What happened, man?   Gerry and Ginsberg are cold, and dead, in the ground. Kesey’s stoned, and out of town. We’ve come to the end of the brotherhood song.   The children brandish knives upon each other’s throats, and their loaded 45’s sit snug in lunch boxes nestled safely between Oreo cookies and a ham sandwich.   Where are you now, oh ancient hipsters? Raggedy Beats beat down and broken wheel raggedy wheelchairs down ghostly geriatric wards. Where are you now, oh day-glow dreamers? Have you gotten off the bus and into your Mercedes? Did you get that second mortgage, and bear your fattened little babies? Where is that girl with flowers in her hair? Where is the man with revolution in his veins?   We ask ourselves “where did we go wrong?” But there is no we. There is you,  and then there is I. You do what you need to survive, And I do what I must to stay alive. We stand here Bleeding, slicing each other’s wrists With the icy ridges of hardened jagged hearts, Cassandra’s

You are overset.” He placed the tray on the low table before them and resumed his place beside her, his expression one of resolute determination. He passed her a cup of tea, from which she ventured one sip, while a peculiar, distracted expression came over Benjamin’s face. A little patient silence stretched until he blinked and aimed a frown at her. “You will eat something, Maggie Windham. If I have to feed it to you in small bites, you will eat.” The idea of him feeding her with his own hands… It had inordinate appeal, and now that he was here, Maggie’s dyspepsia seemed to be abating. He fed her a bite of sandwich sporting butter, mustard, thinly sliced ham, and a tangy yellow cheddar. “I don’t think the ham is agreeing with me. Something about the smokiness.” He removed the ham from the sandwich and popped the meat into his mouth. “Did you get any rest at all last night?” “Some.” “Maggie…” He took her empty teacup and set it aside, then studied her for a long moment. “Come here.” She scooted over the few inches necessary to accept his embrace, all of her upset and misgivings going quiet at the feel of his arms around her. She would miss his embrace—miss it sorely, for all her remaining days and nights. “It will be all right, my love.

Matt, who was quite happy about his sandwich, thought fast. It would never do to let Maude know he found the sandwich not just delicious, but positively divine. How could two simple slices of bread with a few slices of chicken and a bizarre yellowish sauce make him crave more with each bite? He just needed to convince Maude he was taking no pleasure whatsoever in swallowing the best sandwich he’d eaten in a long time. “I

Cucumber Sandwiches • Mayonnaise • Cucumbers, thinly sliced • Salt and pepper • Parsley, chopped fine Spread each slice of your sandwich bread with the thinnest bit of mayonnaise you can spread. Pile 8 to 10 slices of cucumber on one side. Salt and pepper. Top with the other slice of bread. Trim off any cucumber sticking out over the edges. Then cut the sandwich into 4 triangles. Spread very thin mayo on one edge of each of the triangles and then dip that into your chopped parsley. Arrange on a plate, standing up like little sails with the parsley side showing. Pepper Jelly Triple-Decker Surprise Sandwiches • Pepper jelly • Cream cheese Spread pepper jelly on one slice of bread and cream cheese on the other. You know what to do—put them together. Now spread cream cheese on the top of that sandwich. Take another slice of bread and spread pepper jelly on that and put it on top. You should now have a triple-decker sandwich with pretty stripes. These get sliced into 4 long fingers. Pimento Cheese and Tomato Sandwiches • Pimento cheese (I know I put my pimento cheese recipe in here somewhere. Just look it up because I am not writing it down again.) • Cherry tomatoes This is a real pretty open-face sandwich. Spread your pimento cheese on a slice of bread all the way to the edges. Cut the bread into quarters. Slice 2 cherry tomatoes in half. Top each bread quarter with a tomato half, cut side up. If you have a wait before you start eating, cover the sandwiches with a wet paper towel that you’ve wrung out till it’s just damp. I like to arrange them all nice and fancy on my pressed-glass plate that I got from my mama. Then I call a girlfriend over for a chat and some sweet tea. What occasion could be more special than that? Serves 2.

Do you know the definition of peace, my friend?” “Not the one you are about to quote, I’m sure.” Beyond the Duko, I saw Oreb flash past the windows—and heard him, too: “Here Silk! Silk here!” “Peace, as you intend peace, is but the slice of cheese in a sandwich, a period of cheating between two periods of fighting. Your peace would endure only until Blanko felt strong enough to throw us off, probably when we were deeply committed elsewhere. No, my friend, Pas would agree to no such peace, and neither will I. Would your Blanko consent to surrender all its weapons, every big gun, every slug gun, every needler, every sword and every knife?” I said that I did not know, but that I felt sure the Corpo would at least consider such a demand. “Then I make it. I make it because after you have complied with it, I can do whatever I wish.

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

Downstairs, Angelina rummaged through Mrs. Capuccio's refrigerator and found some pumpernickel bread, the end of a smoked pork roast, and a half a pound of Swiss cheese. She started thinking of the kinds of food she'd miss making most if she were stuck in bed most of the day, and she immediately thought deli. She cruised the refrigerator shelves and found some India relish, which she mixed together with a bit of ketchup and mayonnaise to make an improvised Thousand Island dressing. When she found a little can of sauerkraut in the cupboard, she knew she had a winner. She cooked up a Reuben sandwich in a cast-iron skillet, brewed a strong cup of tea with two sugars and a drop of milk, and brought it up to the room on a tray with some dill pickle slices on the side.

Mom heads off into the kitchen. I consider disappearing into my room and slipping into a vegetative state, but I have a science paper due in sixteen days, and I’m not one to leave things until the last second/minute/week. Well, anything could happen between now and then. What if the computer and laptop break simultaneously and it takes an eternity to get them fixed? What if I lose fingers in a horrific sandwich-slicing incident? Or a tornado tears through our house and sucks up everything we own? You just never know

Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked up half a pound of thick-cut bacon, sliced some tomato, diced up a hard-boiled egg, cut some razor-thin slices of red onion, laid on a couple of sardines, topped the stack with lettuce, and schmeared generous swirls of mayo on the bread. Then she made herself a big, hot cup of peppermint tea and sat down at the table for her lunch.

When I started sixth grade, the other kids made fun of Brian and me because we were so skinny. They called me spider legs, skeleton girl, pipe cleaner, two-by-four, bony butt, stick woman, bean pole, and giraffe, and they said I could stay dry in the rain by standing under a telephone wire. At lunchtime, when other kids unwrapped their sandwiches or bought their hot meals, Brian and I would get out books and read. Brian told everyone he had to keep his weight down because he wanted to join the wrestling team when he got to high school. I told people that I had forgotten to bring my lunch. No one believed me, so I started hiding in the bathroom during lunch hour. I’d stay in one of the stalls with the door locked and my feet propped up so that no one would recognize my shoes. When other girls came in and threw away their lunch bags in the garbage pails, I’d go retrieve them. I couldn’t get over the way kids tossed out all this perfectly good food: apples, hard-boiled eggs, packages of peanut-butter crackers, sliced pickles, half-pint cartons of milk, cheese sandwiches with just one bite taken out because the kid didn’t like the pimentos in the cheese. I’d return to the stall and polish off my tasty finds. There was, at times, more food in the wastebasket than I could eat. The first time I found extra food—a bologna-and-cheese sandwich—I stuffed it into my purse to take home for Brian. Back in the classroom, I started worrying about how I’d explain to Brian where it came from. I was pretty sure he was rooting through the trash, too, but we never talked about it. As I sat there trying to come up with ways to justify it to Brian, I began smelling the bologna. It seemed to fill the whole room. I became terrified that the other kids could smell it, too, and that they’d turn and see my overstuffed purse, and since they all knew I never ate lunch, they’d figure out that I had pinched it from the trash. As soon as class was over, I ran to the bathroom and shoved the sandwich back in the garbage can.

Turning a corner, she encountered the smell of fried chicken. One of the test kitchens had been working on a new product for a fast-food client, developing a proprietary sauce for a new kind of sandwich to compete with one KFC had recently brought to market. It had no bun, but rather two pressed chicken segments deep-fried in a shortening of processed lard and beef fat, wrapped around thick shingled bacon and a slice of provolone, and smothered in this hydrogenated oil-based sauce.

I grabbed a menu and looked at the selections. There were several tempting salads, including one with field greens, goat cheese, pecans, raisins, and fresh sliced apple. The tuna salad also looked good- albacore, diced celery, onion, capers, and mayonnaise, served on mixed greens. Capers? I'd never heard of putting capers in tuna salad. It sounded interesting. Farther down the menu I saw sandwiches. Rare roast beef and Brie with sliced tomato on a toasted French baguette. That sounded great, but I'd have to forgo the Brie- too much cholesterol. But then, without the Brie, what did you really have but just another roast beef sandwich? The chicken salad sandwich also looked good, with baby greens, tomato, sprouts, grapes, and crumbled Gorgonzola, but there was the issue of the cheese again. Then I saw something that really caught my eye- the Thanksgiving Special. Oven-roasted turkey breast, savory stuffing, and fresh cranberry sauce on whole wheat bread. Perfect.

Life is like a sandwich! Regard birth as one slice, and death as the other. What you put in between the slices is up to you.

MOSCOW AIRPORT CUBAN SANDWICH Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat. Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles. Close and press for ten minutes in a plancha or between two hot foil-wrapped bricks (heat bricks for an hour in a 500-degree oven). Cut in thirds on the diagonal.

Neatly put away leftovers as soon as possible. Take the time to cut them into slices first (for sandwiches), those that cannot be further sliced are cut into chunks (for tetrazzini, stuffed breads, salads, etc.), and the rest into smaller pieces (for fried rice, omelets, etc.). Wrap these packages in the appropriate size so the whole package is used once thawed; this eliminates refreezing

CHICKEN BASIL PESTO SANDWICH Ingredients 55 grams mayonnaise 2 tablespoons of mustard 450 grams diced chicken 170 grams basil pesto 4 slices of wheat bread 2 leaves of lettuce   Preparation 1.        Using a small bowl, mix the chicken, basil pesto and mayonnaise. 2.       Place the  lead of lettuce on top of the bread 3.       Add the mixture on top of the lettuce.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Some branes are “slices” inside the space, but others are “slices” that bound space, like slices of bread in a sandwich. Either way, a brane is a domain that has fewer dimensions than the full higher-dimensional space that surrounds or borders it.

SANDWICH BREAD PREP TIME: 5 MINUTES | TOTAL TIME: 45 MINUTES Makes 1 loaf (16 slices) This sandwich bread is one of the few recipes that fall outside of our 30-minute timeline, but if made ahead of time, it will allow you to create sandwiches and other dishes within that time limit. 3 cups All-Purpose Baking Mix 1 teaspoon aluminum-free baking powder

The aloo gobi is perhaps to North India what apple pie is to America. It is cheap and easy to make. Like most Indian dishes, you can make aloo gobi in as complex or rudimentary a fashion as you wish. You can eat it with rice, rotis, parathas or even with sliced white bread. A little leftover aloo gobi between two slices of white bread, toasted in one of those clamp sandwich-makers, and served with ketchup and mint chutney, is one of the greatest breakfast achievements of our species.

Chicken Salad Sandwich - Shred or chop some leftover chicken, and combine it with diced celery, dice apples, cut grapes, a tiny bit of organic or vegan mayo, a squeeze of lemon, salt and pepper to taste. Serve on whole grain (or gluten-free) pita bread, sandwich slices, or bagel.

I watched in slight disgust as Number 13 devoured his sandwich. He ate the way a drunk man would motorboat a stripper at his buddy’s bachelor party. He dug his whole face into the sandwich, nearly rubbing his nose in it and gobbling slices of meat in between sentences. I’m almost certain that a pig snort or two escaped his nostrils.

Lunch. This rotation varies greatly depending on what we have purchased on sale and what leftovers we have in the refrigerator. Here’s a sample: • Monday: mac and cheese and bananas (as a fruit, not mixed in!) • Tuesday: yogurt with fruit and crackers • Wednesday: PB&J with orange slices • Thursday: tuna fish sandwiches and apples • Friday: leftovers • Saturday: lunch meat sandwiches and pickles • Sunday: BLTs

The mountains rose up protectively around him, hugging him snug and safe beneath a slice of bright blue sky that was sandwiched between green ridges like the white stuff in the middle of an Oreo cookie.

Well,” he said after a moment almost long enough to be awkward. He picked up the slices of cucumber and put them on the bread himself, then pulled a plate from the cupboard. Walking back to the table, he said, “Now we can finally have this meal, hm?” “This meal?” Ceony asked, glancing at his bland sandwich. He took a bite of it without even bothering with mayonnaise. “Any meal I put thought into is levels above a cucumber sandwich. I could have been a chef, if you recall.” “Is that so?” he asked, taking another bite. Ceony began to cut two slices of bread for herself, but paused halfway through the first. “Would you humor me for a moment?” “I believe I’ve been humoring you since you walked through my front door,” he replied.

The shelves were filled with baskets of goodies, and mason jars had been loaded with beautiful honey lollipops, their amber color almost translucent. There were tiered trays full of boxed cake slices and stunning cupcakes topped with playful fondant bees, clear packaging showing all the delight inside. An old tobacco basket on the countertop was brimming with sugar cookie sandwiches filled with various types of frosting.

At the state park, they hiked up to a meadow covered with soft grass and golden poppies. Jerome spread out a blanket, and they lazed in the sunshine and had their lunch. The sliders and sheet cake were a hit, as she had known they would be. The sandwiches had been a food truck staple---thin slices of house-cured pastrami, garlic dill kraut, Swiss cheese, and Russian dressing, the rolls slathered with herb butter and crunchy seeds and salt.

She took a slice of bread and put it on her plate. She piled a small mountain of potato chips on it and placed another slice of bread on top. Then she flattened the sandwich with her hand, the chips shattering with a satisfying crunch. In response to Charlotte's curious look, she explained, "Potato chip sandwiches remind me of my mom." Ah. That, Charlotte understood. Food memory was one of the few profoundly good things she brought with her from her own childhood. Sometimes Charlotte would still have chocolate milk over hot rice, something Charlotte and Pepper had eaten when they'd crept hungrily into the camp kitchen after dark during one of Minister McCauley's forced fasts. She could still remember how good it had tasted, like sweet soup.

Once, there was a little town sandwiched between a deep forest and gentle grassy hills. The town was built on an easy southward slope, its roofs the color of dark slices of toast all in a row. Clustered in the center of town, near the train station, were the town hall, the police station, the fire station, and the school. It was a normal town, one you could find anywhere. But if you paid close attention, you’d find things you wouldn’t usually see.

She nibbled on a couple of cucumber sandwiches and a slice of cold Welsh rarebit (the cheese had solidified and was a little chewy, just the way she liked it). She wondered what a picture of it would result in: a plate of iced biscuits with the power to cause sudden growth?

The strong urge to give her the biggest hug I possibly could swamped me. But then our entrées came, and sorry, Alice, but they smelled so good I only wanted to hug them. Which I did not do, because then they'd be all over my shirt and not in my mouth. Which was the only place I wanted the beef roll, tender shreds of beef braised in garlic and ginger and soy sauce all chopped up and snuggled tightly inside a flaky, oniony, tender scallion pancake. The effect was something like beef Wellington, but better. Alice and I gobbled it down, using our fingertips to scrape up the last few flakes of pancake in the hot, peppery sauce. Then we turned to the other dish. "Is this... a doughnut sandwich?" Alice asked, cocking her head and blinking. "Yes," I said with relish. Alice's entire face lit up. "Excellent." And it was. From the outside, it looked like any normal glazed doughnut, shiny with hardened sugar and puffy from the heat. But the chef had sliced it down the middle and filled it with the most delightful combination of ingredients: a salty, savory aged prosciutto-like ham that melted in my mouth; little bits of tart, sweet pickled pineapple, leaves of grassy cilantro. Together, when they came into contact with the sweet, fluffy doughnut, everything crashed into a bite that was sugary and crunchy and tart and spicy and bright, so bright.