Sandwich Day: Double Stack

I have to say, this dark rye I made yesterday is delicious! (And almost gone!) I made a couple of sandwiches with it, and I wanted to share.

Yesterday, I was just hungry, and I wanted to have something hearty. Fortunately, we had some Kerrygold "Blarney Castle" cheese around. This is lovely cheese, not bland but not with an overpowering taste and smell; a bit sharp but mild enough to let the taste of the bread show through.

The only thing I found disappointing about the bread was that the characteristic "rye" taste wasn't very strong. I wonder if this was because I modified the recipe not to use the sourdough starter? It was still delicious, a lot like the brown bread I remember Mama making for us.

I just cut off a few slices, put them straight on the bread, and Yum!

But you know what was missing? (And I haven't had this for ages.)

That's right—pickle! They have this at the Stop & Shop, but we rarely go there for our grocery shopping. (Hint Hint to Nancie!)

Then this morning, Nancie made her classic tuna salad with onion. Just the right amount of mayonnaise, and some lettuce and tomato on top. (The lettuce and tomato don't show up very well in the picture, but they're there.)

I had the French fries (reheated) for lunch as well; I have to admit those aren't mine or Nancie's; they're left over from eating out this weekend. But they were good. Lunch, anyone?

God speed, and remember: All sorrows are less with bread.

Comments

The Consistency Of Coarse Meal

I decided to make biscuits this afternoon, and as I was following the recipe, I saw that I needed to mix flour, salt, and baking powder, then cut in shortening (butter is better than mar but marge is what we had). The recipe said to cut the shortening in "to the consistency of coarse meal." Now what the heck is that supposed to mean? I mean, I know what (for example) corn meal looks like; but does the casual baker? How are they supposed to know? It means this. Not that you'd go far wrong with these biscuits, anyway. I mean, it's the Pillsbury cookbook. The only problem I had is that, at some time in the past, I put a note in to myself to use 3 1/2 teaspoons of baking powder instead of the recipe's 2. Well, I'm marking that back down. These are edible, but definitely taste of baking powder. Oh well, live and relearn, I guess. The finished product. Yum! Godspeed, and remember, All things are better with bread .

Buttermilk Biscuits - Yum!

This morning I finally got to make the buttermilk biscuits I've been hoping for the last two days. As I guessed, they took only a while to make (the recipe was ready by the time the oven was done preheating) and they were done in 17 minutes (the recipe said 15 - 20, I split the difference). I think I must have done something weird with it though, maybe with the butter; the biscuits looked and tasted good, but I thought maybe they were a little chewy. Herself agreed with me, too. She had them with butter; I had them plain. Biscuits aren't supposed to be chewy, are they? Maybe a problem with cutting in the butter. You could tell I haven't made biscuits for quite a while. So there it is, I've now made the Buttermilk Loaf and the Buttermilk Biscuits - both good but with each their own problems. I'll try them again, later. God speed, and remember: All sorrows are less with bread . Edit: Added a picture.

More Random Thoughts

I don't usually make bread during the week (I could , but we'd rapidly run out of space to store the bread!). But last night I did, just plain white bread for sandwiches today. I have to watch myself carefully. I'm not taking the time I need to shape the bread; it doesn't look as nice and even as it should. But it's got a lovely crust, a bit sweetish, and should make a great sandwich. Herself (who has informed me that she would like to be referred to forthwith as Nancie) made a great sandwich on this for lunch. She is the Sandwich Queen :-) Buffalo chicken, lettuce, tomato, mayonnaise, and a wee little bit of pepper. I can't wait for lunch! I was going to post something about the awful state of my bread ingredient cupboard, but this has cheered me up enough that I don't feel like griping about it :-) God speed, and remember: All sorrows are less with bread .

Bread Makes The Meal

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