The greatness of sandwiches

A while back, I talked about a journal I stumbled upon, called 642 Things to Write About. I’ve been fairly diligent in writing every day, sometimes twice. So as part of the new direction of this blog, I give you the second in this creative writing series.

“The greatness of sandwiches.”

Sandwiches are perfect. Straight up, they are legitimately p-e-r-f-e-c-t. They don’t discriminate in their length or width or smell, if they’re regulated as a side to a soup, or if they’re your entree. Sandwiches just want to be there for you, to be eaten, and savoured. The perfect sandwich will aim to please you so greatly, you’ll come back to them. They are not unlike your own personal yes-man. Hungry? Yes-man. Want a delicious sandwich that’s the perfect mix of protein, seasoning, garnish and cheese? Yes-man. I reiterate, sandwiches, you are perfect.

If done right, you, the eater, are faced with this perfect equilibrium of your choice of protein, dairy, vegetables and bread. This is the stuff dreams are made of. A good sandwich can fill you up. A great sandwich can turn your day around and put you in a better mood. An epic sandwich? That will change your life in a way you never imagined.

Consuming an epic sandwich means you’ve hit some various criteria: the ideal crunch-to-softness ratio has been achieved, there’s just enough flavouring to your meat or substitute so as to not overpower you, the right combination of salty and sweet has been met in your vegetable additions and somewhere in there, you’ve added in delicious cheese to ooze every where, or bring out the flavours further in your wonderful gastro-experiment.

Case and point, this example from a local Vancouver eatery, Meat and Bread, their slow braised beef brisket with cabbage.

I have consumed many a sandwich in my day, from the ho-hum mystery lunch meat specials, to a solid PBJ (Organic peanut butter and home made jam, of course), to amazing finds on the go in Vancouver and abroad. Thankfully, sandwiches are one way that experimenting with foods and combinations can actually pay off once in a while. Your adventurous nature is often rewarded in the symphony of deliciousness that unfolds with your first bite. I can verify this is a thing. No, seriously, if you’re ever in Florence, head over to i due fratellini, order the cinghiale piccante con caprino and then come back here and tell me I changed your life.

Prosciutto panini
Prosciutto and provolone on a homemade bun, i due frattelini (please note the massive size of this amazing sandiwch).

The fact that someone can even question the greatness that is the sandwich breaks my heart. ‘Breaking bread’ is a time honoured tradition with friends and family, but why bother breaking it in the first place if you don’t intend on piling it high with amazing ingredients, revering it for what it is (the best sit down or on the go food around), and stuffing your face?

 

 

 

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Lemon-Blueberry Sour Cream Muffins

I first stumbled upon this recipe over at the Foodess blog, and immediately knew I had to make these muffins.

MUFFINS

Lemon and Blueberry are probably my favourite ingredients to bake with, chocolate of course is number one. So, the minute you combine the two in one recipe it’s like cat nip for me. These were made on an intense baking day. My niece had her first school outing, where contributing a baked good was required. Of course, my sister was all over this. She was already elbow-deep into making Martha’s Devil’s Food Cupcakes and Dark Chocolate Ganache frosted cupcakes when I decided to add to our baked goods pool with these scrumptious delights.

Pre-oven

Insanely easy to toss together, and more importantly, soooo good to eat multiples of after. These are now a staple in my arsenal.  No, really, I’ve baked them three times since. Three batches, and seven weeks later, I figure I may as well share them with the rest of the world.

What you’ll need:

  • 2 cups flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup melted butter
  • 1¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp lemon zest
  • ¼ cup lemon juice
  • 1 cup blueberries

Thankfully, the instructions are dummy-proof.

  1. First off, preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  3. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
  4. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.

Post-oven

 

Seriously, make a batch, or ten, and thank me later for sharing the goodness. Excuse me while I go stuff my face.