Tomato Sandwich Quotes

Then a miracle occurred in the form of a plate of sandwiches. Geryon took three and buried his mouth in a delicious block of white bread filled with tomatoes and butter and salt. He thought about how delicious it was, how he liked slippery foods, how slipperiness can be of different kinds. I am a philosopher of sandwiches, he decided. Things good on the inside.

Gloria was sure she wanted but to read and dream and be fed tomato sandwiches and lemonades by some angelic servant

The world was hard and fierce, but it also contained tomato sandwiches, and if that didn’t make it a world worth living in, your standards were unreasonably high.

True love is the greatest thing in the world-except for a nice MLT — mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe." -The Princess Bride

He had a charm about him sometimes, a warmth that was irresistible, like sunshine. He planted Saffy triumphantly on the pavement, opened the taxi door, slung in his bag, gave a huge film-star wave, called, "All right, Peter? Good weekend?" to the taxi driver, who knew him well and considered him a lovely man, and was free. "Back to the hard life," he said to Peter, and stretched out his legs. Back to the real life, he meant. The real world where there were no children lurking under tables, no wives wiping their noses on the ironing, no guinea pigs on the lawn, nor hamsters in the bedrooms, and no paper bags full of leaking tomato sandwiches.

She just confidently asked a waitress for something. It takes me 5 minutes or more of mentally reciting what I will say before I even look at a waitress. I once ate an entire rack of ribs when I had ordered a tomato sandwich.

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'.

When trying to find the words to tell her how much I loved her, I stumbled across the ingredients for grilled cheese sandwiches. That’s when I realized she was the melted cheese to my toast. And the guy she’s currently seeing, the guy she left me for, well, I guess he is the tomato soup.

The pleasures of my life here are simple – simple, inexpensive and democratic. A warm hill of Marmande tomatoes on a roadside vendor’s stall. A cold beer on a pavement table of the Café de France – Marie Thérèse inside making me a sandwich au camembert. Munching the knob of a fresh baguette as I wander back from Sainte-Sabine. The farinaceous smell of the white dust raised by a breeze from the driveway. A cuckoo sounding the perfectly silent woods beyond the meadow. A huge grey, cerise, pink, orange and washed-out blue of a sunset seen from my rear terrace. The drilling of the cicadas at noon – the soft dialing-tone of the crickets at dusk slowly gathers. A good book, a hammock and a cold, beaded bottle of blanc sec. A rough red wine and steak frites. The cool, dark, shuttered silence of my bedroom – and, as I go to sleep, the prospect that all this will be available to me again, unchanged, tomorrow.

You lose sleep, you lose your appetite, but eventually you fall asleep and eventually you eat - you may hate yourself for it, but the body's demands are incontrovertible. He had always felt guilty about that, that he went on living, eating tomato sandwiches, going to Iditarod Days with his father, making snowballs, when his mother could not.

Sybil entered, with a plate. "You're not eating enough, Sam," she announced. "And the canteen here is a disgrace. It's all grease and garbage!" "That's what the men like, I'm afraid," said Vimes guiltily. "I've cleaned out the tar in the tea urn, at least," Sybil went on, with satisfaction. "You cleaned out the tar urn?" said Vimes in a hollow voice. It was like being told that someone had wiped the patina off a fine old work of art. "Yes, it was like tar in there. There really wasn't much proper food in the store, but I managed to make you a bacon, lettuce, and tomato sandwich." "Thank you, dear." Vimes cautiously lifted a corner of the bread with his broken pencil. There seemed to be too much lettuce, which is to say, there was some lettuce.

Gloria was sure she wanted but to read and dream and be fed tomato sandwiches and lemonades by some angelic servant still in a shadowy hinterland. Between paragraphs Anthony would come and kiss her as she lay indolently in the hammock….

my mother heated Campbell’s tomato soup and made grilled cheese sandwiches with Velveeta and we ate dinner and afterward watched Have Gun—Will Travel.

We continued with lunch—dry sandwiches and something ruinous that had been done to tomatoes,

It's like making a sandwich. I start with the bread and the meat. That's the architecture. Add some cheese, lettuce and tomato. That's character development and polishing. Then, the fun part. All the little historical details and the slang and the humor is the mayonnaise. I go back and slather that shit everywhere. The mayo is the best part. I'm a bit messy with the mayo.

All kids want such glamorous knowledge. The darkness of it. The hardness of it. The realness of it. The cold fact that life really is fucked. And Sarah, with her Morrissey T-shirts and her unfiltered Camels and her sleep deprivation and her willful compliance with sexual hungers, she's been asking for this awful dispossession, with one mind she's been hot on its trail, and now that she's got it she longs to go back. If she could only go back, and eat the sandwich her mother packed her, with its thoughtful tomato.

Scarlet's fingers twitched with the fantasy of chucking the sandwich at the back of his head and seeing how it compared to tomatoes, but her grandma's stern face just as quickly infiltrated the dream, scolding her.

Typewriters and computers were not designed with steep mountain slopes in mind. On one occasion last autumn I did carry my typewriter into the garden, and I am still trying to extricate a couple of acorns from under the keys, while the roller seems permanently stained from some fine yellow pollen dust from the deodar trees. But armed with pencils and paper, I can lie on the grass and write for hours. Provided there are a couple of cheese-and-tomato sandwiches within easy reach.

She remembers, for instance (though she hadn’t been there), what the Orangedrink Lemondrink Man did to Estha in Abhilash Talkies. She remembers the taste of the tomato sandwiches—Estha’s sandwiches, that Estha ate—on the Madras Mail to Madras.

home, it’s different. I mean yes, you want money and a job, but there’s a hundred other things you do for getting by, especially older people and farmers with the crops, tomato gardens and such. Hunting and fishing, plus all the woman things, making quilts and clothes. Whether big or small, you’ve always got the place you’re living on. I’ve known people to raise a beef in the yard behind their rented trailer. I was getting the picture now on why June’s doom castle had freaked me out. Having some ground to stand on, that’s our whole basis. It’s the bags of summer squash and shelly beans everybody gives you from their gardens, and on from there. The porch rockers where the mammaws get together and knit baby clothes for the pregnant high school girls. Sandwiches the church ladies pack for the hungrier kids to take home on weekends.

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.

Then there is the tamarind. I thought tamarinds were made to eat, but that was probably not the idea. I ate several, and it seemed to me that they were rather sour that year. They pursed up my lips, till they resembled the stem-end of a tomato, and I had to take my sustenance through a quill for twenty-four hours. They sharpened my teeth till I could have shaved with them, and gave them a "wire edge" that I was afraid would stay; but a citizen said no, it will come off when the enamel does" - which was comforting, at any rate. I found, afterward, that only strangers eat tamarinds - but they only eat them once.

It was Rowan who had coined the term "lettuce-kid" to describe them. Both of them were born sandwiched somewhere in the middle of large families, and where far from being their parents’ favorites. "I got a couple of brothers that are the meat, a few sisters that are cheese and tomatoes, is I guess I’m the lettuce

Margaret pushed the sandwich in my direction. It was taller than I had expected, full of bright crunchy lettuce and layered with roast chicken and heirloom tomatoes.

A sandwich sounds good. With … tomatoes, if we have any left. Please.

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.

I made myself a Muenster-cheese sandwich, with lettuce, tomato, mustard, and mayo, and went up to my room. Ingredients are important.

eating a big sloppy sandwich of peanut butter and jelly and tomatoes and Gulden’s Diablo mustard.

The sandwiches were beautiful pinwheels of color: avocado, tomato and bacon, goat cheese and roasted red pepper, roast beef, cucumber, and horseradish cream.

I could write a song about it, give a speech on the wonder of room service, pen an ode to how awesome it is to be able to order a grilled cheese sandwich and tomato soup to be brought to your room.

I saw a dog’s bones down in Hell,’ I told him, amazed to hear those words coming out of me, ‘and I think Lucifer probably wants to grow hydroponic tomatoes because then he can fry up souls and have club sandwiches.

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.

In water so fine, a few minutes of bad memory all but disappear downstream, washed away by ten thousand belly busters, a million cannonballs. Paradise was never heaven-high when I was a boy but waist-deep, an oasis of cutoff blue jeans and raggedy Converse sneakers, sweating bottles of Nehi Grape and Orange Crush, and this stream. I remember the antidote of icy water against my blistered skin, and the taste of mushy tomato and mayonnaise sandwiches, unwrapped from twice-used aluminum foil. I saw my first water moccasin here, and my first real girl, and being a child of the foot washers I have sometimes wondered if this was my Eden, and my serpent. If it was, I didn't hold out any longer than that first poor fool did.

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

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 had finished her sandwich, but mine was still wrapped in the white paper: tuna with lettuce and tomato on rye bread. I was hungry, having eaten my bowl of oatmeal (105) and green apple (53) hours before, but I was worried about the sandwich. It felt like a brick in my hand. The tuna was loaded with mayonnaise and the whole thing could have easily been packed with five hundred, even six hundred, calories.

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.

Frank treated customers with the contempt Rosy had only seen before at airport passport control. Even then, she’d never heard an immigration official refer to anybody as baldy. “Hey, baldy,” Frank had said and whistled to call a customer back as though he were down in the paddock with an unruly herd. “You forgot your juice.” Frank held up the bottle of Tropicana orange juice. And when… baldy came back, Frank slapped the bottle into his hand as though passing him the baton in a relay race, then waved the man aside—“Go!”—and pointed at the next customer. “What do you want?” Frank said. “Cheese? Again? That’s three cheese you’ll have had in a row. Are you eating right?” The customer stammered. “Eh-but-eh-but-eh-but,” Frank mimicked. “Never mind. But think up a different filling next time. And not cheese and tomato.” He shook his head and made up the roll.

At first Shuggie had recoiled and looked like he had never heard a worse idea. She had cried in the bath later that night, trying to dig the oil out from her skin and feeling like a fool. Shuggie had heard her there, sat in the cold water, crying to herself. She had been mostly sober, and to him it was different from the drunken poor me’s. He resolved to show an interest in the fishing, anything to make her happy again. He fixated on the planning of the day, the organizing, the list making and the list checking. He planned the lunch and the clothes, the things he would put in his school bag and the little things he would put in each pocket: tomato sandwiches, a toy robot for sharing, a little plasticky pair of sunglasses, and a Christmas cracker whistle. When he had laid out all the preparations and put everything neatly in its place, he sat on the edge of his bed like a patient little dog.

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

For one second there was something familiar about him, and I noticed for the first time how old he looked. I thought about what Louisa had said, about how old people can’t get enough heat. Maybe I felt sorry for him. Maybe he reminded me of Mr Nunzi from upstairs. Or maybe I wanted to do something good, to make up for being kind of a jerk to Annemarie, even if she didn’t really know it. Anyway, I spoke to him. ‘Hey,’ I said, opening my bag. ‘You want a sandwich?’ I still had the cheese sandwich I hadn’t eaten at lunch. I held it out. ‘It’s cheese and tomato.’ ‘Is it on a hard roll?’ He sounded tired. ‘I can’t eat hard bread. Bad teeth.’ ‘It isn’t hard,’ I said. It was one of my best V-cuts ever, probably a little soggy now with the juice from the tomato soaking into the bread all afternoon. He reached up with one hand, and I put the sandwich in it.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

a Coke and a ham sandwich, please.” “Anything on that? Wanna run it through the garden?” “Run it through the … ” Tess’s brow furrowed. “Yeah, you know. Lettuce, tomato, and onion. The works.” “Oh.” Tess shook her head. “Just mustard, please.” Willa Jean nodded and went toward the kitchen hollering, “Walking in! A Co’Cola and Noah’s boy on bread with Mississippi mud.

Start with three sandwiches of fried eggs, cheese, lettuce, tomato, fried onions and mayonnaise; add one omelet, a bowl of grits and three slices of French toast with powdered sugar; then wash down with three chocolate chip pancakes

Murray took a bite of his sandwich. It was ostensibly bacon, lettuce, and tomato, but it was really more like bacon, lettuce, bacon, tomato, and more bacon.

get the “krabby patty” (crab, shrimp, and scallop patty) with avocado, bacon, lettuce, tomato, and their delicious sauce. My daughter gets acai bowls. The boys get the grilled chicken sandwich or burgers. It falls into my “can’t miss” category if you’re staying on Nantucket more than one day during the summer. However, there is often a line—you’ve been warned!

I take a bite, and although the sandwich does not replicate the hoagies of my youth with outright precision, it comes pretty damn close. The spicy, garlicky Genoa salami is layered with thin slices of capocollo, prosciutto, and provolone cheese and sprinkled with shredded lettuce, thinly sliced onions, and tomatoes. The whole thing is doused in oil and vinegar and dusted with oregano and transports me to those Friday nights in my youth. I applaud Jeremy's boldness: Between the garlicky meat and the abundance of onions, my breath is guaranteed to smell horrible for the remainder of the evening.

Don’t you think that if SPYDER wants me to be part of an operation, it’d make sense for me to know what that operation is?” “Not necessarily.” Murray took a bite of his sandwich. It was ostensibly bacon, lettuce, and tomato, but it was really more like bacon, lettuce, bacon, tomato, and more bacon. Murray had been consuming an absolutely astonishing amount of bacon since getting out of prison, as well as astonishing amounts of soda, ice cream, candy, cake, and sausage, too. Even though he’d been at Hidden Forest for only a few days, he seemed to have gained several pounds in that time. Across the room, Ashley hopped out of the pool and headed for the water slide. “Why would SPYDER want to keep its agents in the dark?” I asked. Murray said, “When the Allies were about to invade France on D-day in World War Two, do you think the generals told everyone what the plan was? No. Because they knew that if they did, someone might blab it. Not on purpose, mind you. But it happens. People talk. One guy shoots his mouth off, and the next thing you know, the Allies show up on Normandy Beach to find the entire Nazi army waiting to massacre them.” Murray’s comparing SPYDER to the Allied Forces made me feel uneasy. After all, if SPYDER was anyone in a World War II scenario, it was the Nazis. “I get the need for secrecy, but at some point before D-day, the Allies told the soldiers what the plan was. They didn’t just drop them off on the beach and say, ‘Surprise! You’re invading France today!’ ” “And you will find out. When the time is right.” Murray took another bite of his sandwich. The single slice of tomato he’d put on it slipped out and plopped into the hot tub, where it quickly disappeared beneath the bubbles. Murray didn’t seem

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

The food of love isn’t music. It’s grilled cheese and tomato sandwiches.

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...

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

Hackworth took a bite of his sandwich, correctly anticipating that the meat would be gristly and that he would have plenty of time to think about his situation while his molars subdued it. He did have plenty of time, as it turned out; but as frequently happened to him in these situations, he could not bring his mind to bear on the subject at hand. All he could think about was the taste of the sauce. If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

The waiter brought him a bowl of gumbo. Clete dipped the end of his po’boy sandwich into the bowl and began eating, drinking from his Bloody Mary, filling his mouth with French bread, oysters, lettuce and tomatoes, red sauce, and mayonnaise, stopping only long enough to wipe his chin with a white napkin.

What I wouldn't give for a jibarito joint in Shady Palms," I said, ladling heaps of arroz con gandules on my plate. The rice and beans looked so simple, but one bite was like tasting the rice of the gods. Xander groaned. "Oh man, jibaritos. I still haven't mastered making them at home. You'd think it wouldn't be too hard since I can make tostones, but somehow smashing and double-deep-frying plantain discs is different than doing that to a whole plantain to make a sandwich." Jibaritos were a Puerto Rican specialty, consisting of steak or pork, lettuce, tomato, onions, and garlic sauce sandwiched between smashed, fried plantains. They were both simple and utterly decadent, and when a craving hit, nothing else would do.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

Murray took a bite of his sandwich. It was ostensibly bacon, lettuce, and tomato, but it was really more like bacon, lettuce, bacon, tomato, and more bacon. Murray had been consuming an absolutely astonishing amount of bacon since getting out of prison, as well as astonishing amounts of soda, ice cream, candy, cake, and sausage, too. Even though he’d been at Hidden Forest for only a few days, he seemed to have gained several pounds in that time.

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.

Think about the last time food transported you. You were a kid, had been feeling under the weather all week, and when you were finally getting your appetite back, after a long, wet walk from school in the rain, mom had a big steaming bowl of homemade minestrone waiting for you. Maybe it was just a bowl of Campbell's cream of tomato with Oysterettes, and a grilled cheese sandwich. You know what I mean.

The pandemic exposed key challenges in food delivery. Not all foods travel well even in short distances. Chefs toil to perfect recipes and customers expect the food as it appears on the restaurant website but time in transit distorts. A meatball sub barely survives a few feet let alone a car ride. Tomato sauce spills over the sandwich collecting at the bottom to soak the bread. Barbecue dishes suffer from congealing while nachos arrive both moist and brittle. Calamari grows chewy, mozzarella sticks turn into heavy weapons, and fries arrive limp. The enemy to food delivery, beyond stop lights, is moisture.

Burger and French fries?” Darling asks. The excited uptick in her voice is unmistakable. “Ummm…” The server holds a pencil over a notepad, unsure of what to write. “French…fries?” “Matchsticks,” I tell the girl. “Right. Of course.” She scribbles that down. “And a meat sandwich.” I turn to Darling. “What do you like on your burgers?” “Lettuce?” I can’t help but laugh. “We don’t put leaves on food here.” She grumbles. “Pickles?” “That we do have.” “Ketchup?” “Tomato syrup,” I translate to the server. She nods and continues scribbling. “Tomato syrup?” Darling screws up her mouth, aghast. “What in the hell is that?” “It’s sweet like your ketchup. Just trust me.” “Fine.” She looks up at the server. “A meat sandwich please with pickles and tomato syrup.

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.

Luke dug up a bottle of port from the Citizen's dusty Cask of Amontillado wine cellar, and took turns sipping from the bottle with Sunshine while River and I gathered dried-out driftwood into a pile and set it on fire. I'd found an old camping grill in the basement while Luke was looking for the wine, and River made grilled cheese, tomato, and mustard sandwiches for lunch.

walked to my car, a red Jeep Convertible. I got in and drove to the station with the top down. I bought my favorite sandwich at Juice ‘N Java Café, called Cienna. It had a Portobello mushroom, yellow tomato, goat cheese arugula, and pesto on Pugliese bread. I figured I had earned it after the morning I had. The police station was located inside of City Hall, right in the heart of Cocoa Beach. I knew the place well, even though I was usually located at the sheriff’s offices in Rockledge. Cocoa Beach was my town, and every time they needed a detective, I was

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.

Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.

Mac took a two-hour nap when he got home, followed by a quick shower, and then a late lunch of tomato soup and a grilled cheese sandwich.

I entered the open door of Jerry’s office at the Chicago Crier. “Hey, kid.” He removed his bifocals and stood up from behind his desk. “What do you say we get sandwiches and hit up Millennium Park?” “It’s freezing out.” “All right. Shedd Aquarium, then?” Clearly, Jerry needed a distraction, which wasn’t usually hard for him. Maybe he knew I needed one, too. “That sounds good.” “Should we pick up sushi and freak out all the animals?” “No, that’s terrible.” He was such a kid at heart, albeit a weird one, but a kid through and through. “Let’s get grilled cheese sandwiches and tomato soup from Ma’s.” “Comfort food it is.

I don't know how long I spent wandering about the supermarket creating meals in my mind. Hot roast chicken and mayonnaise sandwiches. Pizzas on crispy bases. Big, heaving bowls of spaghetti Bolognese. Crunchy, cheesy nachos with sour cream. I did a full circle and ended back in the fruit and veg section. Next to the peaches were boxes filled with tomatoes still clinging to their vines. The ripe tomato smell was almost sexual. It filled my nostrils as I lifted the box. There were some slightly rotten ones near the bottom of the box, but the rest were just perfect, thick with the perfume of their green vines, fat and red.

Hackworth took a bite of his sandwich, correctly anticipating that the meat would be gristly and that he would have plenty of time to think about his situation while his molars subdued it. He did have plenty of time, as it turned out; but as frequently happened to him in these situations, he could not bring his mind to bear on the subject at hand. All he could think about was the taste of the sauce. If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, singlemalt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain deaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

The Power of Myth For screenwriting, Jon recommends The Writer’s Journey by Christopher Vogler, which he used to determine if Swingers was structurally correct. He is also a big fan of The Power of Myth, a video interview of Joseph Campbell by Bill Moyers. “With The Jungle Book, I really am going back and doubling down on the old myths.” TF: We recorded our podcast during the shooting of The Jungle Book, in his production office next to set. Months later, The Jungle Book was the #1 movie in the world and currently has a staggering 95% review average on Rotten Tomatoes. Long-Term Impact Trumps Short-Term Gross “Thanks to video, and later DVD and laser disc, everybody had seen this film [Swingers], and it had become part of our culture. That’s when I learned that it’s not always the movie that does the best [financially] that has the most impact, or is the most rewarding, or does the most for your career, for that matter.” Another Reason to Meditate “In the middle of [a meditation session], the idea for Chef hit me, and I let myself stop, which I don’t usually do, and I took out a pad. I scribbled down like eight pages of ideas and thoughts, [and then I] left it alone. If I look back on it, and read those pages, it really had 80% of the heavy lifting done, as far as what [Chef] was about, who was in it, who the characters were, what other movies to look at, what the tone was, what music I would have in it, what type of food he was making, the idea of the food truck, the Cuban sandwiches, Cuban music . . . so it all sort of grew out from that.

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’ve brought sandwiches.” He indicated a brown paper bag. “Let’s play a game.” Startled, we looked each other in the eye. We both swallowed hard. I cleared my throat and asked, “What’s the game?” “If I’ve managed to bring your favorite sandwich, you meet me again tomorrow.” “I like cheese,” I said cautiously. I was afraid of him producing turkey and cranberry, my most hated. “What kind of cheese?” he asked. “Any kind.” “Go on. Be specific.” “Mozzarella.” “I got you mozzarella and tomato.” “That’s my favorite,” I said, almost fearfully. “How did you know?” “Because I know you,” he said. “I know you.” “Jesus Christ,” I muttered, pressing my hand over my eyes. This was way too heavy. “And,” he added, almost breezily, “I bought eight sandwiches. One was bound to be something you like . . . but just because I made sure I was right doesn’t mean it wasn’t meant to be. Either way, it means you’ve

I’ve brought sandwiches.” He indicated a brown paper bag. “Let’s play a game.” Startled, we looked each other in the eye. We both swallowed hard. I cleared my throat and asked, “What’s the game?” “If I’ve managed to bring your favorite sandwich, you meet me again tomorrow.” “I like cheese,” I said cautiously. I was afraid of him producing turkey and cranberry, my most hated. “What kind of cheese?” he asked. “Any kind.” “Go on. Be specific.” “Mozzarella.” “I got you mozzarella and tomato.” “That’s my favorite,” I said, almost fearfully. “How did you know?” “Because I know you,” he said. “I know you.” “Jesus Christ,” I muttered, pressing my hand over my eyes. This was way too heavy. “And,” he added, almost breezily, “I bought eight sandwiches. One was bound to be something you like . . . but just because I made sure I was right doesn’t mean it wasn’t meant to be. Either way, it means you’ve got to meet me again tomorrow.

Rozot. Jennifer the failed suicide, Greg the orphan by force, impoverished Manuel, and her, Sarah—they’ve all been robbed of heedless childhood and that’s why they’ve been chosen, their precocious adulthood acknowledged. All kids want such glamorous knowledge. The darkness of it. The hardness of it. The realness of it. The cold fact that life really is fucked. And Sarah, with her Morrissey T-shirts and her unfiltered Camels and her sleep deprivation and her willful compliance with sexual hungers, she’s been asking for this awful dispossession, with one mind she’s been hot on its trail, and now that she’s got it she longs to go back. If she could only go back, and eat the sandwich her mother packed her, with its thoughtful tomato.

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.

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

She pulled out a few tortilla chips from a nearby shelf, dipping one deeply and popping it in her mouth, then holding out the jar so Daniel could do the same. She was hit with the summery peach and brown sugar that sweetened the tomatoes, and then the heat built, numbing her tongue from the back to the front. She swallowed, eyes watering, and looked at Daniel, who already had his mouth open trying to cool it off. Most Wisconsinites couldn't hold their heat, so she wouldn't be able to use it straight, but there were some nice flavors in there. "Here." She handed him a yogurt smoothie she kept in the fridge for days when she didn't have time to make a sandwich for herself. "Sorry, G. I thought it would be delicious." He had an easy manner, bordering on shy, but with a strong thoughtful streak. Gina appreciated his amiable company. "Ye of little faith. It has great flavor. It would be a shame to waste it. Have a seat and give me a few minutes." Daniel settled on the overturned five-gallon bucket she used as a chair when it was slow. "Tell me about what you were doing in Texas," she said. "My sister and her family live near Austin. I try to get down and visit her once a winter. It's a nice break from the cold." While he spoke she worked, mixing the salsa into cream cheese to cut the heat. She had some cornbread that she had made herself so it was the right texture to cut into slices- it would be the perfect accompaniment. She warmed up a little slow-cooked pork, tossing it with the peach salsa cream cheese mix, and put it between the cornbread slices with some shredded Monterey Jack, grilling it with butter to give the bread a crisp crunch.

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.

My sandwich—which had been closer to a gyro, packed with onions, tomatoes, mild, soft cheese, tzatziki, and ground poultry of some kind, lightly spiced and as delicious as it was unfamiliar—had come with a side order of both stuffed grape leaves and grudging advice about how to handle the chain I was about to embark on.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

NASHVILLE HOT CHICKEN SANDWICHES 2 pounds pounded chicken breasts 2 cups flour 2 large eggs 1/4 cup buttermilk 4 tablespoons hot sauce 3 tablespoons brown sugar 6 tablespoons cayenne pepper 3 tablespoons garlic powder FOR SLAW: 1 purple cabbage 2 tomatoes, diced 1/2 cup cilantro, chopped 1 julienned red pepper 2 carrots, grated 14 cup mayo 4 tablespoons olive oil 3 tablespoons apple cider vinegar

I'm going to explode," my dad says, rubbing his stomach gleefully. He's just put down a massive sandwich piled with corned beef, pastrami, chopped liver, and Swiss cheese, with a slide of crispy onion strings and a vanilla malt. "Tilt," I say, making the time-out signal with my hands. I managed to get three-quarters of the way through a turkey club with no tomatoes and Thousand Island instead of mayo, with a pile of extra-crispy fries and a chocolate phosphate. Not to mention the bucket of pickles, and the soup, chicken with kreplach and noodles for him, sweet-and-sour cabbage for me.

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.

Is there anything I can do?" He gave her a tired grin. "Crawl in bed with me." She glared at him, then got up and tossed him a terry-cloth robe she found hanging on the back of the bathroom door. "Meet me in the kitchen. I'll make you a sandwich." "You don't need to make me a sandwich." "But I'm going to." She left the room before he could protest further. In the kitchen, she layered grilled pancetta, tomato and lettuce on toasted thick slabs of sourdough. She added some chopped cornichons, Dijon mustard and fresh snipped tarragon to the mayo, just to show off. Around Bella Vista, her PLT's were legendary. Mac wasn't wearing the robe when he came downstairs. He'd thrown on a pair of lived-in cutoffs, faded in all the right places, and a rumpled but clean T-shirt with a logo from a kiteboarding resort in Australia. She cut the sandwich into quarters and set it on a pottery plate, along with a side of grapes and parmesan chips, and a beer in a frosty mug. He regarded the small feast on the table. "I hope you don't mind if I moan in ecstasy while I eat this." "I'd rather you didn't," she said, helping herself to a quarter of the sandwich. "Cook's tax," she explained.

We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh." "Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect." His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.

The Secrets To A Healthy And Nutritional Diet Do you eat fast food often? Do you tend to snack on unhealthy packaged foods and lack a proper amount of fruits and vegetables? These things can lead to obesity, depression, and other serious disorders common in today's society! Read on to find out how you can change your nutrition to facilitate a better life! One tip when thinking about nutrition is nutrient density. How rich in nutrients is the food you're eating - not by weight, but by calorie? You would be surprised to learn, for example, that when measured by CALORIES, a vegetable like broccoli is surprisingly high in protein - comparable, calorie for calorie, to the amount of protein found in red meats. But of course you can eat far more broccoli for the same amount of calories, which also provides fiber, vitamin C, and folic acid. Make sure your kids are not learning their health facts about food from food ads on television or otherwise. Make sure that they get what they need with a healthy diet rich in produce and lean meats and dairies and provide them with the correct information if they ask you. One thing a lot of people think is that nutrition is all about food. You also want to take into account how your body uses the food you eat. You want to make sure you regularly exercise as well as to eat the right kinds of food, your body will thank you for this. When considering nutrition for a child, it is important to make it a positive and entertaining experience. This is important because your child needs nutrients, and they also need a reason why they should eat healthy food. Some ideas would be to cut a sandwich into fun shapes, or use unique colored vegetables. You will want to consider pesticides and their effect on your food. They are generally portrayed as detrimental. But if you talk with farmers, you may come to a more nuanced view. For instance, you may hear that some fungicides are necessary; that a healthy crop cannot be produced without them, and that none of the chemical is retained on the produce you buy. Try to include more tomatoes in your meals. The biggest benefit from tomatoes is their high concentration of lycopene. Lycopene is a powerful antioxidant that plays a role in the prevention of cancer cell formation. Research has shown that tomatoes also have potential benefits in the prevention of heart disease and lowering high cholesterol. A good piece of advice is to eat a little before you attend a Thanksgiving dinner. If you go to a Thanksgiving dinner on an empty stomach, you're more likely to overindulge. Choose to eat some fresh fruit before you arrive for the dinner, and you will be less apt to eat far more than you should. Hopefully now you can see how easy it is to improve your nutrition and reap the health benefits it provides. If you don't want to suffer from depression and obesity, stop eating the fast food now and apply the advice by dropping by there rosholistic.com you've just read in this article to improve your diet and improve your life.

I put some flour, salt, and spices in a freezer bag and then put the pieces of lamb in and then went shake-shake-shake. The lamb was nicely covered with the flour. I browned the lamb and then put it aside. Then I fried some onion with cinnamon, cloves, and cardamom, added some tomatoes and then the lamb, and cooked until the lamb was all flaky. I mixed chopped lettuce, pieces of avocado, and pomegranate seeds, along with a little bit of lemon juice. I cut the pita bread open, put the lamb curry in, and then the lettuce-avocado mixture. All done!

That night I pack lunches for Peter and me. I make roast beef sandwiches with cheese and tomato, mayonnaise for me, mustard for Peter. Peter doesn’t like mayonnaise. It’s funny the things you pick up in a fake relationship.

I told her one of the few stories that she'd told me of myself as a child. We'd gone to a park by a lake. I was no older than two. Me, my father, and my mother. There was an enormous tree with branches so long and droopy that my father moved the picnic table from underneath it. He was always afraid of me getting crushed. My mother believed that kids had stronger bones than grownups. "There's more calcium in her forearm than in an entire dairy farm," she liked to say. That day, my mother had made roasted tomato and goat cheese sandwiches with salmon she'd smoked herself, and I ate, she said, double my weight of it. She was complimenting me when she said that. I always wondered if eating so much was my best way of complimenting her. The story went that all through lunch I kept pointing at a gaping hole in the tree, reaching for it, waving at it. My parents thought it was just that: a hole, one that had been filled with fall leaves, stiff and brown, by some kind of ferrety animal. But I wasn't satisfied with that explanation. I wouldn't give up. "What?" my father kept asking me. "What do you see?" I ate my sandwiches, drank my sparkling hibiscus drink, and refused to take my eyes off the hole. "It was as if you were flirting with it," my mother said, "the way you smiled and all." Finally, I squealed, "Butter fire!" Some honey upside-down cake went flying from my mouth. "Butter fire?" they asked me. "Butter fire?" "Butter fire!" I yelled, pointing, reaching, waving. They couldn't understand. There was nothing interesting about the leaves in the tree. They wondered if I'd seen a squirrel. "Chipmunk?" they asked. "Owl?" I shook my head fiercely. No. No. No. "Butter fire!" I screamed so loudly that I sent hundreds of the tightly packed monarchs that my parents had mistaken for leaves exploding in the air in an eruption of lava-colored flames. They went soaring wildly, first in a vibrating clump and then as tiny careening postage stamps, floating through the sky. They were proud of me that day, my parents. My father for my recognition of an animal so delicate and precious, and my mother because I'd used a food word, regardless of what I'd actually meant.

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.

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.

URUGUAYAN CHIVITO SANDWICH Stack a soft roll with thin slices of caramelized, grilled flank steak, melt mozzarella over the meat under the broiler, then add boiled ham, fried pancetta, diced green olives, sliced hard-boiled egg, thin-sliced onion marinated in vinegar and sugar, lettuce, tomato, and aioli. Cut the sandwich on the bias and serve.

ATP as a currency of energy. The same is true across all life. Picture a BLT sandwich: every component, from the lettuce and tomatoes to the pig that produced the bacon, to the yeast that baked the bread, to the microbes that surely sit on its surface, speaks the same molecular language.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

He comes for a cinnamon roll nearly every morning. He's mentioned you every single time. Often it's a stray thought, like wondering whether you saw the sunrise, whether you like tomato sandwiches, or how you feel about merhorses, but I can tell you that he's never acted like this before

had the Number One Dinner—buff-colored fish soup with the pasty American bread on the side, followed by a sandwich of ground meat and raw vegetables doused with a tomato sauce and served on a soft, oily roll. To tell the truth, I did not much enjoy the meal; but it seems a sort of duty to sample more of the American food than I have thus far.

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.