Sandwich Spread Quotes

Annabeth:My fatal flaw. That's what the Sirens showed me. My fatal flaw is hubris. Percy: the brown stuff they spread on veggie sandwiches? Annabeth:No, Seaweed Brain. That's HUMMUS. hubris is worse. Percy: what could be worse than hummus? Annabeth: Hubris means deadly pride, Percy. Thinking you can do things better than anyone else... Even the gods.

Cream cheese is the perfect blank slate from which to make a flavorless sandwich spread that can serve as an alternative to mayonnaise or butter. Or use it as God intended: on a fresh, toasted bagel.

My fatal flaw is hubris. The brown stuff they spread on veggie sandwiches? No, seaweed brain. That's hummus. Hubris is worse. What could be worse than hummus?

Most people miss their whole lives, you know. Listen, life isn't when you are standing on top of a mountain looking at a sunset. Life isn't waiting at the alter or the moment your child is born or that time you were swimming in a deep water and a dolphin came up alongside you. These are fragments. 10 or 12 grains of sand spread throughout your entire existence. These are not life. Life is brushing your teeth or making a sandwich or watching the news or waiting for the bus. Or walking. Every day, thousands of tiny events happen and if you're not watching, if you're not careful, if you don't capture them and make them COUNT, your could miss it. You could miss your whole life.

There!" she said, as she spread the tablecloth and put the sandwiches in a neat pile upon it. "Don't they look tempting? I always think that food tastes better outdoors." With that remark," remarked Kismine, "Jasmine enters the Middle class.

She pulled her blanket around her. “My fatal flaw. That’s what the Sirens showed me. My fatal flaw is hubris.” I blinked. “That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.” “What could be worse than hummus?

That’s what the Sirens showed me. My fatal flaw is hubris.” I blinked. “That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.” “What could be worse than hummus?

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.

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.

God forbid Ms. Mina had to spread the peanut butter on her own sandwich bread.

Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.

When we would visit, the ritual was the same. My grandfather would put out a spread on the kitchen table: six or eight kinds of lunch meat, including Pennsylvania esoterics like Lebanon bologna and souse; white and rye bread; pickles; two mustards; and mayonnaise. We would all sit around that kitchen table and construct our sandwiches and then eat those sandwiches in silence, because that is how white people show affection.

most delicious of his dishes ‒ a simple breakfast of his homemade bread, toasted, drizzled with thick, dark olive oil and spread generously with the pulp of the freshest tomatoes he could source. They had all converted from scrambled eggs and bacon sandwiches

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.

She was always making silly mistakes when it came to preparing her son’s food—mistakes that anybody could have made, really. Like sprinkling chilli powder instead of cinnamon into his birthday cake batter every year, or accidentally spreading crushed cockroaches instead of tuna onto his tuna sandwiches.

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.

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.

I have spent these last two days in concentrated introspection," said Cutie, "and the results have been most interesting. I began at the one sure assumption I felt permitted to make.I, myself, exist, because I think-" Powell groaned, "Oh, Jupiter, a robot Descartes!" "Who's Descartes?" demanded Donovan. "Listen, do we have to sit here and listen to this metal maniac-" "Keep quiet, Mike!" Cutie continued imperturbably, "And the question that immediately arose was: Just what is the cause of my existence?" Powell's jaw set lumpily. "You're being foolish. I told you already that we made you." "And if you don't believe us," added Donovan, "we'll gladly take you apart!" The robot spread his strong hands in a deprecatory gesture, "I accept nothing on authority. A hypothesis must be backed by reason, or else it is worthless - and it goes against all the dictates of logic to suppose that you made me." Powell dropped a restraining arm upon Donovan's suddenly unched fist. "Just why do you say that?" Cutie laughed. It was a very inhuman laugh - the most machine-like utterance he had yet given vent to. It was sharp and explosive, as regular as a metronome and as uninflected. "Look at you," he said finally. "I say this in no spirit of contempt, but look at you! The material you are made of is soft and flabby, lacking endurance and strength, depending for energy upon the inefficient oxidation of organic material - like that." He pointed a disapproving finger at what remained of Donovan's sandwich. "Periodically you pass into a coma and the least variation in temperature, air ressure, humidity, or radiation intensity impairs your efficiency. You are _makeshift_. "I, on the other hand, am a finished product. I absorb electrical energy directly and utilize it with an almost one hundred percent efficiency. I am composed of strong metal, am continuously conscious, and can stand extremes of environment easily. These are facts which, with the self-evident proposition that no being can create another being superior to itself, smashes your silly hypothesis to nothing.

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.

Just in case, he had asked Ms. Townson to call him if William talked about leaving town. He hadn’t, obviously, making it possible now for him and William to dig through the refrigerator and stand at the counter making sandwiches together, all of which felt delightfully domestic. This would be their life together. Spreading margarine on white bread and debating if Swiss or American cheese was better. With any luck, they would be spending countless days this way, doing little mundane tasks that were so much better with someone to share them with.

We spread some of her ashes in Central Park, where the daffodils first come up in April. “Imagine trying to make that color yellow just from the soil and sunlight,” Willa said. She was leaning against my father, who was smiling and frowning and dabbing at his face with a handkerchief. “Like, if someone was like, here’s a bowl of dirt. Make two perfect shades of the brightest yellow you ever saw! You totally couldn’t do it.” We agreed that this was true. “So what is that? I mean, I know it’s nature. Photosynthesis. Adaptation. But is it magic too?” We thought that maybe it was.

There are drafts of manuscripts spread over the floor where they slipped off the edge of the bed in the night. There is the unfinished canvas tacked to the wall and the scent of eucalyptus failing to mask the sickening smell of used turpentine and linseed oil. There are telltale drips of cadmium red staining the bathroom ­sink—along the edge of the ­baseboard—or splotches on the wall where the brush got away. One step into a living space and one can sense the centrality of work in a life. ­Half-­empty paper coffee cups. ­Half-­eaten deli sandwiches. An encrusted soup bowl. Here is joy and neglect. A little mescal. A little jacking off, but mostly just work..

There are drafts of manuscripts spread over the floor where they slipped off the edge of the bed in the night. There is the unfinished canvas tacked to the wall and the scent of the eucalyptus failing to mask the sickening smell of used turpentine and linseed oil. There are telltale drips of cadmium red staining the bathroom sink — along the edge of the baseboard — or splotches on the wall where the brush got away. One step into the living space and one can sense the centrality of work in a life. Half-empty paper coffee cups. Half-eaten deli sandwiches. An encrusted soup bowl. Here is joy and neglect. A little mescal. A little jacking off, but mostly just work. This is how I live, I am thinking.

Team Musk would grow to include Mike Griffin, and meet with the Russians three times over a period of four months.* The group set up a few meetings with companies like NPO Lavochkin, which had made probes intended for Mars and Venus for the Russian Federal Space Agency, and Kosmotras, a commercial rocket launcher. The appointments all seemed to go the same way, following Russian decorum. The Russians, who often skip breakfast, would ask to meet around 11 A.M. at their offices for an early lunch. Then there would be small talk for an hour or more as the meeting attendees picked over a spread of sandwiches, sausages, and, of course, vodka. At some point during this process, Griffin usually started to lose his patience. “He suffers fools very poorly,” Cantrell said.

The reason we were with Mama that day was because it was a snow day. School was canceled, but we were too little to stay alone in our apartment while Mama went to work—which she did, through snow and sleet and probably also earthquakes and Armageddon. She muttered, stuffing us into our snowsuits and boots, that it didn’t matter if she had to cross a blizzard to do it, but God forbid Ms. Mina had to spread the peanut butter on her own sandwich bread. In fact the only time I remember Mama taking time off work was twenty-five years later, when she had a double hip replacement, generously paid for by the Hallowells. She stayed home for a week, and even after that, when it didn’t quite heal right and she insisted on returning to work, Mina found her tasks to do that kept her off her feet. But when I was little, during school vacations and bouts of fever and snow days like this one, Mama would take us with her on the B train downtown. Mr.

As far as Serge can tell, Sophie only takes breakfast, and doesn’t even seem to eat that: each time he visits her lab over the next few days he sees sandwiches piled up virtually untouched beside glasses of lemonade that, no more than sipped at, are growing viscid bubbles on their surface like Aphrophora spumaria. Above these, on the wall, the texts, charts and diagrams are growing, spreading. Serge reads, for example, a report on the branchiae of Cercopidida, which are, apparently, “extremely tenuous, appearing like clusters of filaments forming lamellate appendages,” and scrutinises the architecture of Vespa germanica nests: their subterranean shafts and alleyways, their space-filled envelopes and alveolae … Bizarrely, Sophie’s started interspersing among these texts and images the headlines she’s torn from each day’s newspapers. These clippings seem to be caught up in her strange associative web: they, too, have certain words and letters highlighted and joined to ones among the scientific notes that, Serge presumes, must correspond to them in some way or another. One of these reads “Serbia Unsatisfied by London Treaty”; another, “Riot at Paris Ballet.” Serge can see no logical connection between these events and Sophie’s studies; yet colours and lines connect them. Arching over all of these in giant letters, each one occupying a whole sheet of paper, crayon-shaded and conjoined by lines that run over the wall itself to other terms and letter-sequences among the sprawling mesh, is the word Hymenoptera. “Hymenoptera?” Serge reads. “What’s that? It sounds quite rude.” “Sting in the tail,” she answers somewhat cryptically. “The groups contain the common ancestor, but not all the descendants. Paraphyletic: it’s all connected.” She stares at her expanded chart for a long while, lost in its vectors and relays—then, registering his continued presence with a slight twitch of her head, tells him to leave once more.

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.

The Duration Here they are are on the beach where the boy played for fifteen summers, before he grew too old for French cricket, shrimping and rock pools. Here is the place where he built his dam year after year. See, the stream still comes down just as it did, and spreads itself on the sand into a dozen channels. How he enlisted them: those splendid spades, those sunbonneted girls furiously shoring up the ramparts. Here they are on the beach, just as they were those fifteen summers. She has a rough towel ready for him. The boy was always last out of the water. She would rub him down hard, chafe him like a foal up on its legs for an hour and trembling, all angles. She would dry carefully between his toes. Here they are on the beach, the two of them sitting on the same square of mackintosh, the same tartan rug. Quality lasts. There are children in the water, and mothers patrolling the sea's edge, calling them back from the danger zone beyond the breakers. How her heart would stab when he went too far out. Once she flustered into the water, shouting until he swam back. He was ashamed of her then. Wouldn't speak, wouldn't look at her even. Her skirt was sopped. She had to wring out the hem. She wonders if Father remembers. Later, when they've had their sandwiches she might speak of it. There are hours yet. Thousands, by her reckoning.

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

I. The Burial of the Dead April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. [...] (Come in under the shadow of this red rock), And I will show you something different from either Your shadow at morning striding behind you Or your shadow at evening rising to meet you, I will show you fear in a handful of dust. [...] Unreal City, Under the brown fog of a winter dawn, A crowd flowed over London Bridge, so many, I had not thought death had undone so many. [...] II. A Game of Chess [...] Under the firelight, under the brush, her hair Spread out in fiery points Glowed into words, then would be savagely still. III. The Fire Sermon [...] The river bears no empty bottles, sandwich papers, Silk handkerchiefs, cardboard boxes, cigarette ends Or other testimony of summer nights. The nymphs are departed. [...] At the violet hour, the evening hour that strives Homeward, and brings the sailor home from sea, The typist home at teatime, clears her breakfast, lights Her stove, and lays out food in tins. [...] I Tiresias, old man with dugs Perceived the scene, and foretold the rest-- I too awaited the expected guest. [...] IV. Death by Water [...] A current under sea Picked his bones in whispers. As he rose and fell He passed the stages of his age and youth Entering the whirlpool. [...] V. What the Thunder Said [...] A woman drew her long black hair out tight And fiddled whisper music on those strings And bats with baby faces in the violet light Whistled, and beat their wings And crawled head downward down a blackened wall And upside down in air were towers Tolling reminiscent bells, that kept the hours And voices singing out of empty cisterns and exhausted wells.

I got your flowers. They’re beautiful, thank you.” A gorgeous riot of Gerber daisies and lilies in a rainbow of reds, pinks, yellows and oranges. “Welcome. Bet Duncan loved sending one of his guys out to pick them up for me.” She could hear the smile in his voice, imagined the devilish twinkle in his eyes. “Oh, he did. Said it’s probably the first time in the history of WITSEC that a U.S. Marshal delivered flowers to one of their witnesses.” A low chuckle. “Well, this was a special circumstance, so they helped me out.” “I loved the card you sent with them the best though.” Proud of you. Give ‘em hell tomorrow. He’d signed it Nathan rather than Nate, which had made her smile. “I had no idea you were romantic,” she continued. “All these interesting things I’m learning about you.” She hadn’t been able to wipe the silly smile off her face after one of the security team members had knocked on her door and handed them to her with a goofy smile and a, “special delivery”. “Baby, you haven’t seen anything yet. When the trial’s done you’re gonna get all the romance you can handle, and then some.” “Really?” Now that was something for a girl to look forward to, and it sure as hell did the trick in taking her mind off her worries. “Well I’m all intrigued, because it’s been forever since I was romanced. What do you have in mind? Candlelit dinners? Going to the movies? Long walks? Lazy afternoon picnics?” “Not gonna give away my hand this early on, but I’ll take those into consideration.” “And what’s the key to your heart, by the way? I mean, other than the thing I did to you this morning.” “What thing is that? Refresh my memory,” he said, a teasing note in his voice. She smiled, enjoying the light banter. It felt good to let her worry about tomorrow go and focus on what she had to look forward to when this was all done. Being with him again, seeing her family, getting back to her life. A life that would hopefully include Nathan in a romantic capacity. “Waking you up with my mouth.” He gave a low groan. “I loved every second of it. But think simpler.” Simpler than sex? For a guy like him? “Food, then. I bet you’re a sucker for a home-cooked meal. Am I right?” He chuckled. “That works too, but it’s still not the key.” “Then what?” “You.” She blinked, her heart squeezing at the conviction behind his answer. “Me?” “Yeah, just you. And maybe bacon,” he added, a smile in his voice. He was so freaking adorable. “So you’re saying if I made and served you a BLT, you’d be putty in my hands?” Seemed hard to imagine, but okay. A masculine rumble filled her ears. “God, yeah.” She couldn’t help the sappy smile that spread across her face. “Wow, you are easy. And I can definitely arrange that.” “I can hardly wait. Will you serve it to me naked? Or maybe wearing just a frilly little apron and heels?” She smothered a laugh, but a clear image of her doing just that popped into her head, serving him the sandwich in that sexy outfit while watching his eyes go all heated. “Depends on how good you are.” “Oh, baby, I’ll be so good to you, you have no idea.

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.

This time, I asked a mortal Israeli girl what sort of things she liked to eat. She led me to a something called a falafel stand.” Phil shrugged and his voice lilted in a question at the end. “Are you saying I’m looking at a solid brick of falafel?” Roland raised a doubtful eyebrow at Vincent’s bulging bag. “Oh, no,” Vincent said. “The Outcasts also purchased hummus, pita, pickles, a container of something called tabbouleh, cucumber salad, and fresh pomegranate juice. Are you hungry, Lucinda Price?” It was an absurd amount of delicious food. Somehow it felt wrong to eat on the altars, so they spread out a smorgasbord on the floor and everyone-Outcast, angel, mortal-tucked in. The mood was somber, but the food was filling and hot and exactly what all of them seemed to need. Luce showed Olianna and Vincent how to make a falafel sandwich; Cam even asked Phil to pass him the hummus. At some point, Arriane flew out the window to find Luce some new clothes. She returned with a faded pair of jeans, a white V-neck T-shirt, and a cool Israeli army flak jacket with a patch depicting an orange-and-yellow flame. “Had to kiss a soldier for this,” she said.

We also avoid hydrogenated fats, or trans fats, a common ingredient in processed foods, especially grain-based foods, as they contribute to heart disease, hypertension, and diabetes. Margarine is the worst, made with vegetable oils hydrogenated to yield a solid stick or tub form. Many processed foods, from cookies to sandwich spreads, contain hydrogenated oils and should be avoided for this and other reasons. Use real organic butter or ghee instead (if you include dairy).

ACTION WILL BE YOUR LEGACY “He who has a vehement desire for posthumous fame does not consider that every one of those who remember him will himself also die very soon…” – Marcus Aurelius We can’t escape the fact that we wish to leave the world with a reminder that we were here, too, once. On some level it doesn’t make much sense—the mind that is wishing to be remembered will probably be gone…it won’t even have a chance to think about being remembered! Some people can afford to put their name on football stadiums or tall buildings. Some people have left large tombs. Some have left autobiographies. Some have left massive fortunes. Some have left scientific breakthroughs. Some glorious son-of-a-gun out there left us the PB&J sandwich. These are great contributions. However, the accumulation of interactions you have with other people will certainly be greater. The way you are in the world matters more than what you make in the world. This is important. You spread whatever you are. If you are decisive, emotionally stable, and optimistic, then you will give others the permission to be the same. When you free yourself from overthinking and commit to action you will free others. Not by spreading the word or talking about this book (although that would be great!) but by just being that way. Think of a time when you’ve been afraid to make a leap. You look around for others who have made the leap. Then you see it’s a possibility. When you smile at someone instead of worrying about what they’re thinking about you, you make their day better—and your day better. When you do the thing you’re embarrassed to do you provide relief for everyone around who was too scared. When you believe the actions you take are more important than an abstract purpose, you may pull an onlooker out of an existential crisis with you. If you can do it, they can too. These moments multiply. The person you smiled at while waiting in line at the grocery store was planning on committing suicide later that day. Now they are second-guessing it. They may continue to live and provide good for others, who will then provide more good for others. Staying calm in the midst of an emergency will give solace to others. Now others will gain solace from them. It’s been called the butterfly effect. We, as humans, are terrible at believing what isn’t right in front of us. We sometimes feel like we’re doing nothing, like our lives don’t matter. This is impossible. If you think you can’t create any change, then you will create change by spreading the idea of hopelessness. Everything you do matters. Act accordingly.

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.

Garlic Nutter Spread Serves: 4 3 bulbs garlic 1 cup raw cashews ⅓ cup water or nondairy milk 1 tablespoon nutritional yeast Preheat the oven to 300˚F. Roast garlic in a small baking dish for about 25 minutes or until soft. When cool, remove and discard skins. Combine garlic and remaining ingredients in a high-powered blender. Blend until smooth. Use to season cooked vegetables or add extra flavor to soups and sauces. Spread it on a wrap or pita sandwich. Make a salad dressing by adding tomato sauce, vinegar, and some basil. PER SERVING: CALORIES 230; PROTEIN 9g; CARBOHYDRATE 18g; TOTAL FAT 15.2g; SATURATED FAT 2.7g; SODIUM 9mg; FIBER 2g; BETA-CAROTENE 1mcg; VITAMIN C 7mg; CALCIUM 55mg; IRON 2.8mg; FOLATE 9mcg; MAGNESIUM 108mg; ZINC 2.6mg; SELENIUM 10mcg

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.

What is the question I need to ask right now?" The answer to such a query, riddled with implications both subtle and profound, can elude detection like a nimble escape artist, leaving us wrestling with the shapeless void of uncertainty. Is it about love, career, or the perfect sandwich spread? Searching for that elusive question demands our wit, our courage, and our unyielding persuit of truth.

He likes pastry, not sweet potato pie. Croissants, not cornbread. Kale, not collard greens. Ham and cheese, not ham hocks. Mayonnaise not sandwich spread.

Alexander works diligently and with such care that her heart can't help but flutter. He preheats the oven, saws off four thick pieces of sourdough bread, spreads a generous layer of mayo instead of butter before searing to a perfect golden brown in a pan. Once browned, he uses a single clove of garlic and rubs it against the bread, giving an otherwise boring piece of toast that extra herbal kick. He's generous with the layers of cheese he applies--- in this case, sharp cheddar and mozzarella--- before he lays everything together, lovingly wraps the food up in a sheet of parchment paper, and pops it in the oven to melt. Once he's satisfied, he pulls the sandwich out and drizzles the top with the lightest trace of honey; a playful balance of sweet and salty. Alexander plates up without pomp or circumstance, returning to Eden with the fanciest grilled cheese she's ever eaten in her entire life.

Sam dropped by to see Kate and she’s too busy working to give him the time of day.” “Now, wait just a minute!” Kate sputtered. “Mr. Mackenzie didn’t say anything about coming by to see me. In fact, he hasn’t said why he’s here.” “It’s Sam. And as a matter of fact, I did drop by to see you. I thought that maybe you would like to take a ride with me. I know that you have been working really hard lately and thought you might enjoy some time to relax. I had Lawrence Westerbrook make up some sandwiches for a picnic lunch. Please?” “I don’t know, Mr. Macken…Sam, I really do have a lot to do around here.” “You should go, Kate,” Carly said. “It will be good for you. You need a break and it will be good for you to spend time with someone other than me or Daniel.” “I like spending time with you and Daniel.” But Kate knew her protests would do no good. She sighed and nodded her assent. A huge grin spread across Sam’s face as he said, “You go get cleaned up and I’ll saddle your horse for you.

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce.

I start paying attention to all my movements. How one arm complements the other. And I start thinking about everything I do with two hands. Driving. Golfing. Keyboarding. Even writing really takes two hands. The pen's held in one; the paper's anchored with the other. My mind wanders all over everyday things. Opening a water bottle. Getting dressed. Making a sandwich. Washing dishes. I imagine life with only one hand and realize that it would be hard. In a different way, but still hard...I rub my hands together, spreading out the soap. And as I massage both sides of my head, I'm thankful for my hands. Thankful to have both of them.

cup sauerkraut, drained (I use a colander and press my hand down to get rid of the excess liquid) 2 tbsp. butter, softened 4 tbsp. catsup 4 tbsp. mayonnaise Directions: Preheat large skillet or griddle on medium heat. Combine catsup and mayonnaise. Lightly butter one side of 4 bread slices. Set aside. On the other 4 bread slices evenly spread the catsup mixture then layer l slice Swiss cheese, 2 slices corned beef, ¼ cup sauerkraut and second slice of Swiss cheese. Top with the buttered bread slices which have been set aside, buttered sides out. Place assembled sandwiches in skillet or on griddle, buttered sides down. Flip when golden

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.

Of course, anything as tasty as a Cuban sandwich, much the same as Italian Pizza or Chinese Chop Suey, soon spreads into the general population.

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

Once we were inside, I went straight for Doolin’s bunk. I pulled open his sleeping bag, stuck my hand in that jar of peanut butter, and started spreading it around like I was making the world’s biggest sandwich. Norman was right behind with the honey. “Rafe, this isn’t right,” he said. “Sure it is,” I said. “The peanut butter always goes first.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

I probably should have restrained myself. Graham had been perfectly normal all morning, but after an evening of dreaming up revenge scenarios, I couldn’t help myself when presented with such an easy opportunity. Besides, he had told me to get inventive. The “sandwich” I made Graham had six different types of meat including one mystery one, plus peanut butter, plus marshmallow spread, plus mayonnaise, hot sauce, and raisins. Graham

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.

I sit down, placing the basket Laina gave me onto the table, and take in the spread before us. All of it is bright pink. Hibiscus and rose hip tea, Persian Love Cake with sugared petals and green pistachios, strawberries-and-cream finger sandwiches, peach macarons with raspberry jam, and guava shortbread.

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.

The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone. "Looking good," said the customer, observing from the other side of the counter. "Thanks again for this." "No problem," said Mike. "We Royal Street folks have to help each other out when we can." "How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor. The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight.

I blinked. “That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.

Delicious, Auntie! How do you make cucumber taste like this?" Paper-thin slices of cucumber, delicately spiced Greek yogurt spread, and pillowy whole-grain bread. This was the life.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

At six, Daisy slid the stuffed figs and the pastry-wrapped goat cheese purses into the oven, crammed her feet into a pair of navy-blue high heels, and put a giant straw hat with a navy-blue ribbon on her head. The theme of the party was the Kentucky Derby, even though the Derby itself wasn't until May. At least it had made the menu easy: mint julep punch and bourbon slushies, fried chicken sliders served on biscuits, with hot honey, tea sandwiches with Benedictine spread, bite-sized hot browns, the signature sandwich of Louisville, and miniature Derby pies for dessert.

Fifth grade,” I began. “That year Kristy, Mary Anne, Alan, and I were all in the same class. Kristy really got Alan. He’d been tormenting us—all the girls, really—for the entire year, and by June we had had it. So one day, Kristy comes to school and all morning she brags about this fantastic lunch her mother has packed: a chocolate cupcake, Fritos, fruit salad, a ham and cheese sandwich, two Hershey’s Kisses—really great stuff. Kristy says it’s a reward for something or other. And she says the lunch is so great she’s got to protect it by keeping it in her desk instead of in the coat room. So, of course, Alan steals the bag out of her desk during the morning. Then at noontime in the cafeteria, he makes this big production out of opening it. He’s sitting at the boys’ table, and they’re all crowded around, and us girls are looking on from the next table. Alan is the center of attention, which is just what he wants.” “And just what I wanted,” added Kristy. “Right. So Alan carefully takes all the packages and containers out of the bag and spreads them in front of him. Then he begins to open them. In one he finds dead spiders, in another he finds a mud pie.” “David Michael had made it for me,” said Kristy. (David Michael is Kristy’s little brother. He was four then.) “She’d even wrapped up a sandwich with fake flies stuck on it.” Stacey began to giggle. “It was great,” said Mary Anne. “Everyone was laughing. And Kristy had packed a real lunch for herself, which she’d kept in the coat room. All afternoon, the kids kept telling her how terrific her trick had been.

The Grand Tour was at its last gasp by 1900 but their trips to France and Italy, both then and later in my grandmother's life, exactly reflected the Tour's purpose and aspirations. You went abroad to look at art and architecture; such travel was essential education and improvement. I caught a last whiff of it myself in the late 1940s, towed round the Romanesque churches of central and southern France, my aunt determinedly seeking out every remote crumbling edifice, and my grandmother equipped with a supply of Ryvita, sandwich spread, Marmite and Ovaltine for the point when she could no longer endure unremitting French cuisine.

Carver finished his sandwich and leaned forward, running the back of his fingers on Abby’s exposed wrist. Heat spread in her stomach. She suddenly wasn’t feeling so hungry. At least, not for her sandwich.

If you spread the peanut butter, the jelly will squeeze on the sandwich all by itself! How sweet is that?

Six years they’d been married. And while she sliced the bread every morning and spread the butter and poured tea, for him and for Bobi and for the maid, and sometimes for the cleaning lady… You try slicing bread and making sandwiches for four kids just once, if you’re not used to it, the way the unfortunate writer of these pages has done on occasion, it’ll drive you insane. Over time you’d probably get used to it, but dear God, over time it would also get horrifically boring if you were unfortunate enough to think about it.

Reluctantly, she entered the delicatessen with a soda fountain and cases of cold meat. There were twenty different kinds of cheeses, barrels of pickles, and sausages hanging from the ceiling. A sandwich board stood behind the counter, listing specialty sandwiches. Rosie scanned the selection: turkey club on a French roll, Canadian ham and Gruyère cheese, roast beef with horseradish and Bermuda onions. She pictured Ben standing in their kitchen after a long day at the studio. He would assemble almost every item in the fridge: ham, Swiss cheese, mustard, pickles, mayonnaise, sprouts, lettuce, and tomatoes. He would carefully spread the mustard on a whole-wheat roll and build a sandwich as if he was constructing a pyramid.

Chicken Salad 2 pulled boneless chicken breasts, grilled, boiled, or baked ¼ cup Greek yogurt ⅓ cup chopped celery 2 shallots, chopped ⅓ cup halved grapes 1 whole-wheat sandwich thin or a bed of greens FOR THE TOASTED WALNUTS: Fill a small skillet with walnuts and heat over medium-high heat. Sprinkle with salt to taste and cook, tossing until they are brown. Mix the chicken and yogurt thoroughly in a small bowl. Blend in the celery, shallots, and grapes and spread on a whole-wheat sandwich thin or over a bed of greens. Note: You can also use pulled-apart rotisserie chicken—just make sure to remove its high-fat skin first.

Hummus Sandwich 2 tablespoons red pepper hummus 2 slices Ezekiel bread ½ avocado, sliced 2 thin tomato slices ¼ cup alfalfa sprouts Sliced red onions Spread hummus on each slice of Ezekiel bread and add all of the other ingredients to assemble the sandwich.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

EMBASSY GRILLED PASTRAMI SANDWICH Put lean pastrami slices in a hot skillet and quickly toss until the edges are slightly crispy. Cover with asiago cheese and grilled scallions and cover with a lid until the cheese melts. Pile the pastrami on grilled country bread spread with mustard and topped with vinaigrette-based coleslaw. Drizzle Khrenovina sauce (processed slurry of tomatoes, horseradish, garlic, salt, pepper, paprika, sweet bell pepper, vinegar, and sugar) on top.

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

Sesame-free Hummus GF P SERVES 6; PREPARATION TIME 10 MINUTES (IF COOKING THE CHICKPEAS THERE IS ADDITIONAL SOAKING AND COOKING TIME) This delicious hummus can be used to accompany crackers and vegie sticks; use a dollop on salads or spread it onto sandwiches or toast for a protein-rich snack, breakfast or lunch. See Notes on following page. 1 1/2 cups cooked chickpeas (garbanzo beans)—see section entitled “Cooking guide for legumes P” for cooking instructions (or use 1x400g/14oz can organic chickpeas, drained and rinsed) 1 small clove garlic, minced 1 tablespoon rice bran oil 4–5 tablespoons filtered water 1/4 teaspoon ascorbic acid or citric acid (see ‘Soaking acids’) 1/4 teaspoon Celtic sea salt 1/2 handful or less of chopped spring onions (scallions), green parts only Place all the ingredients into a food processor and blend until smooth. Taste and adjust if necessary. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container. NOTES This dip is wonderfully garlicky so you may want to reduce the garlic and add more after sampling.

After a few moments she retrieved the plain sandwich from her bag, unwrapped the crinkly paper around it and took and bite of the turkey and Swiss with garlic spread.

That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.” “What could be worse than hummus?

Together, we construct the sandwiches, using a blend of muenster, because it was what her mother favored, and provolone, because Delilah thinks it adds a deeper flavor--- and liberally buttering the bread because, Delilah informs me, it's all about the butter. "Now," she says, laying two sandwiches on the hot pan. "Here is where you learn that cooking involves all the senses. Taste, yes. But also sound. Listen. The butter is sizzling. No sound means it's not cooking the right way. The pan is either too low or too hot." We listen to the sizzle. "Sight," she says. "We need to see that beautiful butter hopping and bubbling around the edges of the pan." Dutifully, I watch. How can I not? She is in total command. "Smell." She wafts her hand over the pan, letting the warm scent of browning butter and bread wash over us. "This is more important when you're adding herbs and spices. Does the dish smell as it should? It's something you learn on the way. Flip the sandwiches." I take the spatula from her and do as asked. The bread is perfectly browned. "Feeling. You have to feel how the food is behaving. The texture of it. Now, with grilled cheese, you don't want to cook it too fast, or the cheese won't melt. Hear how the sound has dimmed?" I nod. "We need to add more butter; turn the heat down just a bit." She walks me through the entire process, teaching me to control the heat, baby the sandwiches to get them how I want. All the time our shoulders are brushing, our moves in coordination for a common goal. A sense of calm spreads over me. I'm not thinking about work or the outside world. I'm not angry or empty. I'm filled up. I'm here, with her. We get the sandwiches on plates, and she hands me a knife. "The best part. Cutting it open." Her brow wings up in warning. "Only cut on the diagonal. Down the middle is a sin against grilled cheese." "Please," I say, with feeling. "As if I'd sink so low." I make the first cut and am rewarded with a fine crunch of sound, followed by the ooze of gooey cheese. Perfection. "Taste. Take a bite," Delilah urges with childlike excitement. I take a bite. "Close your eyes," she says. "Tell me what you think when you taste it." You. Me. Delilah wearing braces, her thick hair pulled back in a tight ponytail that highlights the roundness of her face. Her gold eyes glaring at me from opposite her mother's kitchen table. Home. Safety.

In broad strokes a recap of the process goes like this: • Soak your seeds and pour water into your soil mix to moisten. • After at least 6 hours of soaking, the seeds are ready to plant. • Fill your trays with compost, sea kelp, and moistened soil mix. • Drain the seeds, and spread them over the surface of the soil so they just touch but do not overlap. • Place a soaked paper cover over the seeds, and place the tray in a warm, dark place for at least 4 days (shoots will grow to about 1 inch [2.5 cm] high). • Remove paper cover, water the roots, and place the tray on a windowsill. • Water once a day until greens are ready to harvest, about 4 to 6 more days. • Harvest by cutting with scissors or a knife. • Serve in a salad, a sandwich, or a wrap, or use in a stir-fry.

And your period does a kind of horror-movie swan song as if it is finally realizing its Freddie Krueger aspirations. For example, after a traffic jam over the Canadian border, you arrive in Montreal so drenched in gore that while you’re talking to your Airbnb host a clot actually drops out the bottom of your pants into the snow. He looks at the spreading pink stain, says, “Alors,” and hands you the keys.

There are certain elements of my life I can account for. I can show up for those I love. I can work hard, treat my body with respect, spread kindness, tip well, and vote Democrat. But ultimately, I can’t control how others perceive me. I can’t control how they organize their own lives. With my support and brilliant maternal guidance, I can only gently suggest or influence. But that’s about it.

Never knew spreading condiments on bread could feel sexual, yet here I am experiencing spontaneous ovulation because of naked sandwich making.