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Struggle food, and non-struggle food
Sep. 23rd, 2023 02:15 pmwas reminded recently of the ultimate struggle food: cereal! I have some on auto-ship from Amazon, but I don't usually buy it otherwise for reasons that I'm still not clear on. So when this shipment showed up, I already had the almond milk in the fridge, ready to go. this past week+ has been me existing on this, my dopamine snacks, and fast food, or, some days, nothing else. not going to force-feed myself, after all.
But courtesy of Facebook memories, this gem came up in a post about a day spent road-tripping with Dan. It was the first time I'd packed us a lunch for a road trip, and I went a bit overboard, maybe. The sandwich was based on one I'd had at The Pickety Place, a cute restaurant/shop near my office. Service was a bit slow, but the decor was all shabby-chic country, and the food was amazing. I still think of this sandwich often, and wanted to be sure I captured the recipe somewhere I could find it again.
Pickety Place Sandwich a la cyd:
homemade oatmeal bread
turkey
cranberry sauce
muenster (or gouda?)
cream cheese with pecans
thinly sliced granny smith apples
-This needs a good, hearty bread that'll hold up to the varying textures being applied.
-Spread some cranberry sauce on one slice of bread
-spread some pecan cream cheese on the other slice of bread
-layer thinly sliced granny smith apples on top of the cream cheese
-pile some turkey on the apples
-add some muenster on the turkey
-a bit more turkey on the cheese
-top with the first piece of bread, cranberry sauce side in
-toast in a skillet with lots of butter over low heat until the bread is golden on both sides, and things are warm and melty on the inside.
I don't remember the official layering, but I think alternating the sweet/savory/creamy/tart is the best approach
I believe for the picnic I sliced the apple at the time of serving so it wouldn't brown, and we ate the sandwich cold, with the rest of the granny smith apple, and chips, carrots and a dessert of some sort (cookies, no doubt). the toasted version is my preference, but still SO MUCH better than a pb&j. And I like a good pb&j.
But courtesy of Facebook memories, this gem came up in a post about a day spent road-tripping with Dan. It was the first time I'd packed us a lunch for a road trip, and I went a bit overboard, maybe. The sandwich was based on one I'd had at The Pickety Place, a cute restaurant/shop near my office. Service was a bit slow, but the decor was all shabby-chic country, and the food was amazing. I still think of this sandwich often, and wanted to be sure I captured the recipe somewhere I could find it again.
Pickety Place Sandwich a la cyd:
homemade oatmeal bread
turkey
cranberry sauce
muenster (or gouda?)
cream cheese with pecans
thinly sliced granny smith apples
-This needs a good, hearty bread that'll hold up to the varying textures being applied.
-Spread some cranberry sauce on one slice of bread
-spread some pecan cream cheese on the other slice of bread
-layer thinly sliced granny smith apples on top of the cream cheese
-pile some turkey on the apples
-add some muenster on the turkey
-a bit more turkey on the cheese
-top with the first piece of bread, cranberry sauce side in
-toast in a skillet with lots of butter over low heat until the bread is golden on both sides, and things are warm and melty on the inside.
I don't remember the official layering, but I think alternating the sweet/savory/creamy/tart is the best approach
I believe for the picnic I sliced the apple at the time of serving so it wouldn't brown, and we ate the sandwich cold, with the rest of the granny smith apple, and chips, carrots and a dessert of some sort (cookies, no doubt). the toasted version is my preference, but still SO MUCH better than a pb&j. And I like a good pb&j.
