I used to hate sandwiches. No really, like HATE. It’s a strong word but it completely sums up my former feelings for them.
That’s because my dad used to make our sandwiches for school lunches in the following manner: White bread. Yellow mustard. Meat (usually ham). American cheese. The end. And so it went every. single. day.
That’s not to say my dad always makes terrible food. We do know and love his chilirecipes, after all. But Dad? Your sandwiches of yore have nothing on this spicy Thai veggie sandwich.
There might be such a thing as eating too many ice cream sandwiches. But there is no such thing as eating too many toasted marshmallow peanut butter ice cream sandwiches.
I won’t admit to you how many of these things I’ve eaten without blinking in the last few days, but the answer is greater than 1 and less than 100, to narrow it down. The point is, my heart now beats for a sandwich, and it’s a sandwich in the form of ice cream and cookies.
It was a whirlwind of showings and phone calls and meetings and negotiations and big adult things, but we did it. And we are ever so relieved and grateful and excited.
It’s funny, because while I am feeling all of the above feelings, I’m also feeling a sense of loss. We do still love this old, charming little house. It’s our first house. We brought our child home to this house. I’ve made a lot of food for this blog in this house. We have amazing neighbors and the community has so much to offer. But we also are ready. We are ready to move into a new home that we can settle into for a lifetime. And thank goodness that, no matter where we live, I can have this summer vegetable quinoa tabbouleh in my life.
To say this week is crazy is the understatement of the CENTURY. And I’m not exaggerating (OK maybe I am a little, but stick with me for the sake of story here).
First, our car broke down thanks to a mouse caught in the alternator belt. I’ll spare details. Then, a giant tree in our neighbor’s yard fell down and destroyed our shared power line, leaving us without power for the morning of the hottest day of the year so far in Minnesota. THEN — surprise! — we decided to sell our house this week! We are building a new house just a stone’s throw away, but in the days since we’ve put the house on the market, all of the above things happened amidst a flurry of house showings. It’s all very exciting and stressful and grown-up all the same time, and it also makes me want to drink coffee and wine all at the same time.
But since that’s probably not a good idea, I’m going to eat my feelings with these Strawberry Crumble Muffins instead. Join me?
I am finally out of a cooking rut, and I have these Southern style chicken sandwiches to thank for that.
Actually, I have Phi to thank for that. Because without her new cookbook, Fast and Easy Five-Ingredient Recipes, my family would still be eating hot dogs for dinner and we wouldn’t know that these delicious slider sandwiches exist. And we also wouldn’t know that there are so many delicious recipes we can make with just five ingredients.
So thank you, Phi. My finally-hot-dog-free dinner menu thanks you, too.
I am fairly confident in the belief that the world is replete with bad condiments. And we need to fix that, starting with this Pistachio Mint Pesto.
I don’t know if you could even consider pesto a “condiment” — it’s more of a spread, or a sauce, or something you can spoon directly into your face. But in the case of this pistachio mint pesto, it covers all the bases. You can dip fries into it. You can spread it on a burger. You can spoon it over chicken or steak or raw vegetables. You can put it in an omelette and eat it for breakfast. My point is, what we lack in good condiments we can make up for with these easy pesto recipe.