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Comment by Daniel W on October 11, 2014 at 9:12pm
I snack a lot at work, usually peanut butter and jelly on saltines. Crunchy PB. The jelly varies - grape, cherry, apricot. We have plum freezer jam that I love with PB!

But having missed the Fluffernutter celebration - will have some next week.

I wonder how tabasco pepper jelly would go with peanut butter?
Comment by The Flying Atheist on October 11, 2014 at 8:53pm

Fluffernutter an American classic?  I never heard of it!  lol  Sounds like it's more regional to the Northeast U.S. 

I stick with my usual peanut butter and jelly.  Or better yet......peanut butter and bacon on toast!  Mmmmm  

Comment by Daniel W on October 11, 2014 at 8:37pm
In case you missed it, Oct 8 was National Fluffernutter Day. I cant link right now, but a google search will guide you to a wikipedia article on the American classic!
Comment by Randall Smith on October 10, 2014 at 7:40am

Patricia, I made your lasagnizza last night, and it was scrumptuous! I added cottage cheese as a ricotta substitute. Thinking of leftovers tonight makes my mouth water. Thanks. Cooked beets with chard made a good side dish. Oh yes, and a rhubarb/red raspberry "crisp" for dessert.

Comment by Grinning Cat on October 8, 2014 at 5:09pm

On another food note: the Flying Spaghetti Monster has been sighted in cupcakes for sale! : "Grocery Store Delights"

Comment by Pat on October 7, 2014 at 6:54pm

Thanks Deidre. Hope you don't me cutting to the front of the line. As to the pickles, I'm wondering if Cuban sandwiches are an American vs. Cuban invention. Like I said, when in Cuba, I never once had a pickle in one. I know pickles in Cuban sandwiches are ubiquitous in the US.

Comment by Pat on October 7, 2014 at 1:39pm

Joan, at the risk of diving in ahead of Deidre, Cuban sandwiches are delicious. Slice Cuban bread horizontally (like a hoagie roll), and pile on roast pork, ham, pickles and cheese. Oil a large pan and place the sandwich in the pan with a brick or heavy weight on top. Grill for a about 4 minutes per side, till the sandwich is about 1/3 its original height.

On a side note, pickles are used in these sandwiches in the US. About 5 years, I went to Cuba, and while I had several Cuban sandwiches in both Havana, and other places, I never once had a pickle in it. Instead of pickles, they use cured and sliced green olives in the sandwiches. Absolutely outstanding!

Comment by Plinius on October 7, 2014 at 12:21pm

Most of the time I have bread made of mixed grain: rye, spelt, wheat, rice, oats or whatever else they can find in the bakery. So it isn't pumpernickel.  And sambal goes with anything; I prefer a mild sambal made with peppers and fried onions.

Comment by Joan Denoo on October 7, 2014 at 12:19pm

Deidre, what is a Cuban sandwich? I love Caribbean food.

Pat, I am with you on Spanakopita!

Carl, We have lots of US-Mexican and US-Asian. Very few authentic ones. There is a Lebanese restaurant, but they have turned to US flavors. The Indian restaurant has wonderful food and I don't know if it has been modified by US tastes. 

Randy, I don't care for lamb either, but just about anything Greek tastes good to me. I'll bet you are doing a lot of dream-mining as you remember a year ago in Greece. 

Comment by Joan Denoo on October 7, 2014 at 12:10pm

Chris, Is sambal on brown bread good? Is the bread like the dark bread of northern Europe? I am thinking of the dark rye , or pumpernickel.   


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