like always always always… sausage egg and cheese biscuit, ham and cheese, chicken parm, hamburger, italian sub, cheesesteak… all of them. up.side.down.
this is to say (for those who may be confused) i pick up the sandwich and position the flat bottom at the top of my bite and the round top, at the bottom.
ah, i’ve figured out why i don’t get greens on my sandwiches:
because i don’t like them.
And this has been another installment of mysteries solved with common sense
occasionally i like to pretend i’m on a cooking show. actually i kind of like to pretend i’m on a morning talk show, and i’m the guest chef who’s cooking with kathy lee and hoda or regis and kelly or whomever. anyway, i usually do this silently in my head, but from time to time, when i’m all alone or drunk, i just let it all out. most recently i did this while making a peanut butter and (grape)jelly sandwich after a night of stoopboozin. and i did this in the style of kind of a high-handed chef, like a martha stewart or ina garten (the more common the food, the fancier the chef). anyway, i said something that has been cracking me up for days, and i think is a lovely description of a peanut butter and jelly sandwich.
“…as you can see the bread holds tight to the peanut butter, almost velcro-like… you see… and then the jelly lies betwixt the walls of peanut butter, creating a layer of sweetness and bringing the bread and peanut butter from the savory side of things right around to the sweeter side of life… it is… magnificent, you’ve got to try it.”
if you talk like one of those chefs you could make taking a shit into an experience and work of art. try it sometime…