What a glorious day at Ravens Stadium yesterday! After a tailgating turkey feast - complete with deep fried turkey and green bean casserole, along with many other tasty lunchtime tailgate offerings, we entered the stadium realistic, but hopeful. After all, Boller was back and Roethlesoverrated was out, so Tommy "XFL" Maddox was going to be in for the Black & Gold. This was a matter of family pride for me, since my father has so ruthlessly been taunting me about the Ravens' lackluster (at best) season thus far. The Halloween Monday Night game earlier this season was a difficult loss to take, but yesterday more than made up for it! GO RAVENS! We might even NOT embarrass ourselves at Cincy next week!
But enough about that. I want to give a special Welcome to a new What's For Luncher, who will be checking out the blog for the first time today. Gaining her participation around here could revolutionize the way we look at lunch. I've known her for a few months now, but it was only yesterday while lunching at the tailgate did I learn of her true devotion to the art of lunching. I look forward to her postings.
So, everyone - What's For Lunch on this fall Monday? This weekend marked the last of my all out binging and the transition to get back on the health train. So, for me, it's a pomegranate and veggies and hummus. Also, LaChoi and I have a planned trip to the gym, once we find out where it is. (our office has gym privileges at some other building, we're off to do some investigating today) What's on the agenda for the rest of Team Lunch?
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I am. ahem, working from home today and will be dining on leftovers from last night. Roast beef with potatoes, onions and a rice dish.
I left some of last night's wonderful chicken stew in the fridge.
I'm going to go with a classic lunch, today. Soup and sandwich. I'm thinking ham, and I'll have to see what soups are available. It's going to be a working lunch, though, that's for sure.
Every year I forget how messy pomegranates are. Not the best choice to bring to work, but I can't stop eating the tasty seeds - no matter how messy my office gets.
MMMMMMM
I also must give a shout out to LaChoi's delicious Beouf Curry - Japanese style. Scrumptious!
Ham and swiss on rye and vegetable soup. So, I order the sandwich with everything but pickles (at the GP, this means L, O, T, M & M). I can see the guy back there making my sandwich – he spreads mayo on one slice, and mustard on the other. Then, he proceed to put the lettuce, onion and tomato on the MUSTARD SIDE. I almost blurted out “WHAT ARE YOU DOING?!?! I may be crazy, but I have strong feelings about this…in the sandwich arena (standard flat bread, buns, whenever applicable) mustard should be placed on the sliced of bread that would be adjacent to the meat. Equally important, mayo belongs with the relishes. I mean, I think this is a no-brainer. Am I coming from outer space on this, or is someone out there hearing me?
When I use mustard (which isn't often) I ususally never spred it on the bread. I will squeeze the desired amount on top of the sandwich before closing. Mayo usually goes on both top and bottom. I prefer the non mayo condiments (mustards, horseradish, pepper spreads) to only go on top so I can experience them with my upper tastebuds. But that's just me. The relishes also must always be placed on top of the meat and cheese (Am I right in thinking this is pretty universal?).
Hmmmm... I go about things a little differently. First of all, dipso's correct: 99% of the time, mustard touches meat - though, not bread, usually. Mayo is for bread - both sides. The one EXCEPTION is turkey, because it is delicious touching the mayo.
Relish items for me go between meat and cheese - cheese being the top layer, so that it acts like a blanket for the other sandwich fixins.
I have to say that I put a lot of thought into each sandwich I make, because none of these are hard and fast rules. It all depends on what's going into the sandwich and my mood that particular day. The above are but guidelines, but are by no means comprehensive or strictly adhered to.
You're going to feel like you're sitting on the toilet. That's my prediction, sine.
And ethics, yes, there are definitely sandwich to sandwich variations. Mood to mood? I don't know so much about that. Does it have to do with the "lunar" cycle?
Sinecure, I concur with dipso. Prepare for an evacuation. But you will feel incredibly refreshed afterwards. Enjoy!
i predict major queasiness and some evacuation for sinecure.
yes, my japanese curry is in abundance and will be my meal for the next few days. it's a signature fall dish in la choi's hearth.
i agree that mayo should be on both sides of the bread, mustard carefully drizzled on top of the lunch meat, then lettuce and tomato. i also have an issue when i eat hamburgers and ketchup/mustard are touching the tomato...it must go meat, ketchup, lettuce, then tomato last. mayo is allowed to touch the tomato though.
The tomato and mayo have to touch or else you're just going through the motions.
I love this devotion to all things lunch. I am sorry to report that my lunch was very sad today. I am alone in the office and didn't bring my lunch so I had to run out and get the quickest thing I could: Subway. The way a sandwich should be? Whatever.
I can't wait for the sandwiches after Thanksgiving. My mom makes homemade Parker House rolls with more butter than should be allowed, but they make the best 4 bite sandwiches in the world.
Sorry, sinecure - I have to agree with everyone else. Best case scenario, you can put it off until you get home, but I'm trying out this whole new, "Don't hold it in" thing b/c I believe that we overstrain our bodies trying to hold in whatever it may be that we're holding in. Did you know that the average human being farts 14-15 times/day?? I know that I don't even approximate that amount of flatulence, because the work enviroment doesn't allow that sort of thing. That, and girls don't fart.
But I digress.
To get back to less icky topics, Jo is very wise to state that the 'mater/mayo bond is KEY. God, I miss summer already - begin the countdown to Pennsylvania tomato sangays! (with butter and mayo, of course)
A very hearty WFL welcome to the jade!
This is a very exciting growth period for our little blog and it great to have a veteran join our ranks.
It is also nice to have a friendly face around as I may be attempting a violent overthrow of the Presidency in the near future.
Just kidding ethics!
...
I'm taking applications for the position of Vice President and confidante.
Please send application, resume and references to: ethicsrock@gmail.com
Watch your step, Josephus. I've got my eye on you.
Cold + rain = indian delivery.
Good call on the four-bite roll sandwich, Jade. I share that practice.
Of course, I only put mayo on ONE SIDE! You are selling this two-side mayo shite, but Dipso ain't buyin'!
This argument reminds me of my youth.
I used to make my dad's lunches when I was a kid. He used to eat bologna and ketchup sandwiches, on white.
BUT, since the sandwich had to sit in his locker for hours, he didn't want the bread to get ruined by the ketchup, so I had to put a layer of butter on each slice of bread before applying the ketchup, then the bologna and pickles in the middle.
Thoughts on this?
Bologna and pickles with ketchup?
Hmmm...I need some time to get used to the idea of this sandwich. As for the butter. I admit to rarely if ever using butter on sandwiches. In fact the only time I do is when I visit Culvers for a butterburger.
I was going to bring up the buttering of sandwich bread. My mother used to try that with my bologna and ketchup, but she was no match for my tantrums. Now...doesn't sound so bad. Not with ketchup, though.
I was a bologna and ketchup kid all the way. I decided to try one a couple of years ago and it was like a time warp back to SW Michigan circa 1979. I smelled some burning leaves that did the same thing recently.
My parents ate some weird shit. Mom's favorite was peanut butter and pickles.
I never tried one of dad's sandwiches, and the butter was merely a tool, rather than a flavor enhancer. Though, I put butter on my tomato sanwiches in the summer - just a smidge, because it goes nicely with the mayo/tomato combo.
Oh, dad also used to eat braunschweiger and onion with ketchup (and the butter), or sometimes just w/ butter.
Now we're talking, braunschweiger I can get behind. I still don't know about the ketchup and butter though.
Peanut butter and bacon is delightful. Of course I subscribe to the school of cooking where any recipe can be improved by either adding bacon or chocolate.
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