Simplicity

[Stinky The Clown]

Last night we made sandwiches (sangwiches .... sammiches ... I love how that word gets pronounced and mangled in various areas :) ) for supper.

For us, that was a nice change.

I had a very simple roast beef sandwich. Fresh sourdough bread from our Safeway inhouse bakery, rare roast beef, horseradish and a dab of mayo, salt and pepper, and a couple of slices of really nice, ripe tomato.

I know .... ordinary ..... but last night it hit the spot as well as anything I can think of.

We ate in the den and watch a movie rental - Eulogy. It is not for kids, but a hilarious dark comedy that I'd recommend to anyone with an open mind. An all star cast with almost no likable characters and all of them playing against type.

Sammiches anna moovee ... simplicity at its best.

[supernova]

1. That sounds delicious, H2S

:9

I love "sammiches" :D When I got the duck the other night, that store had a sale on all kinds of their in-house sauces. One was a smokey horseradish. I've just been eating it out of the jar; I haven't gotten around to putting it on a sandwhich yet. :-)

[mandyky]

2. We're having sloppy joes tonight

Sandwiches although be it hot and messy. If there is any leftover I'll use it for chili or something.

Ooops forgot the recipe -
2 pounds lean ground beef
1/2 green pepper
2 medium onions
1 stalk of celery (chopped all veggies)
1 cup tomato sauce
1 8 oz can of tomato paste
5 tablespoons of flour
chili powder
tabasco sauce
worchestershire sauce
ground mustard
honey
2 to 3 cups of water

on hot dog buns

[BamaGirl]

3. san-witches, my kids call 'em ;)

We like to have pb&j with canned soup for dinner or lunch on the weekends. Comfort food. ;)

[catnhatnh]

4. Kraft horseradish sauce...

...for those of us too lazy to mix our own,and add a couple of slices of Hoffman's Super sharp cheese and I'm DOWN with that bad boy-I call them "Nascar Heroes" because I make them on sub rolls and take them when I attend races...good stuff especially if the roast beef is extra lean...and don't forget the fresh ground pepper!

[Lugnut]

5. Good idea.

I usually take wraps to the track because I can handle them with one hand and they fit nicely in the soft-sided cooler. :)

[Shakespeare]

6. Horseradish. The stuff of gods.

I have a short list of condiments with which I'm permanently in love. They include horseradish, worcestershire sauce and balsamic vinegar. There are many "second-tier" favorites, but life would just not be worth living without those three!

[bearfan454]

7. Ever heard it pronounced as

sangwij ?

[OldLeftieLawyer]

10. Yeah

My girlfriend's Neapolitan mother always called us in for "sangwiches."

[NMDemDist2]

8. hubby calls mine "Shan-wiches" (my name is Shannon) cuz I pile them

so high. My thinking is, why bother if it's not a meal?

[noamnety]

9. I made 48 sammiches last night

I am trying to psyche myself up to make another 24 or so now.

One can never have too many sandwiches.

[OldLeftieLawyer]

11. OK, I'll bite

Why 48 sandwiches?

What kind were they?

Why 24 more?

Do you snack a lot during the day?

[noamnety]

13. 48 sammiches because ...

the bread I buy comes in bags of 6, and I do half sandwiches - so I can only make them in multiples of 12.

This week we have smoked turkey-ham and mozzarella.

Every sandwich I can sell for a dollar to my kids at school equals 50 cents into my camera fund - I would like to get about 20 more cameras. I started the year with about 80 photography students - and two cameras!

*must make more sandwiches*

[grasswire]

14. I made 104 gingerbread cupcakes last night

Okay, they were for the nephew's cross country team snack.

[mike_c]

12. I've eaten pimento cheese sandwiches for dinner for the last...

...three days. My pimento cheese recipe, inspired by my grandmother's, who made an awesome PC spread:

1 lb very good sharp cheddar cheese (I use Tillamook White Cheddar, but Vermont Cabot or a similar cheese would be as good)
1 small jar of pimentos
2 fresh green poblano chili peppers
several Tbsp mayonnaise
salt and pepper

Char the poblanos over a flame or under a broiler until they're blackened all over, then let them cool in a covered bowl or in a paper bag. After they cool, scrap off all the blackened skin, then remove the seeds, stem, and ribs. Mince the remaining outer flesh finely.

Grate the cheese. The quality of the cheese is really important-- use the best cheddar you can find. Drain the pimentos and add to the cheese. Add the minced roasted poblanos. Moisten with mayo-- probably about 3/4 cup or so-- and blend throughly. If it's too stiff to spread, add more mayo, but only enough to bind the cheese and make it moderately spreadable. Season with some salt and LOTS of freshly ground pepper while mixing. Let the cheese spread sit for an hour before serving. Spread it on anything you'd eat cheese with, from good bread to celery sticks. This is awesome stuff. It keeps in the refrigerator for a week or two. You'll eat it LONG before then.

on edit-- I often add a minced chipotle chili or some of the adobo from canned chipotles to the recipe.