May 16, 2005
18: Nourishment By/For Jeope
If the adage "you are what you eat" holds true, then a large part of me is a ham-and-cheese sandwich. I make these bad boys so often for lunch that I'm ridiculed at home for my predictability and despised at work for the aroma that comes from the toaster oven most lunch-hours.
To my credit though, my concoctions are no mere ham-and-cheese blandwiches. If I'm not starting with one of Winnipeg's most famous exports – the loaf of rye bread – I'm building my lunchtime masterpiece with big, thick slices of bakery-fresh goodness. Then a thin smear of pesto. Then the ham. The honey maple ham from the supermarket works best for this hombre, but sometimes it's black forest ham or even (gasp!) chicken or turkey.
Next comes slices of tomato. Thin slices. Romas are a personal favourite. Then comes a smattering of red onion slices, shaved off the veggie so thin they're barely visible.
At last, the coup de gras: cheeeeeeeese. Rarely is our fridge without a hunk of jalapeño-flecked havarti, customarily found in the 'cheese ends' bin – a dairy-department wasteland for any package of cheese not in a convenient brick format.
Squish contents together, and stuff in a lunch bag. A few minutes in the toaster brings it to life. Et voila! Call it Jeope's nourishment, two to three times a week.
Created by Jeope at 20:21