Memories of the sandwich of horror.
When I told the story last week about my brother eating a cold, soggy buckwheat pancake for me, no one commented on the fact the he actually managed to swallow the dregs off my plate.
I pondered that for a bit, then, as my mind tends to do, I meandered over to another memory…. This time of my b-i-l.
My sis was recently married and still in the devoted stages of the honeymoon. Me, being younger and a budding ‘women’s libber’ thought this was all rather disgusting.
My b-i-l asked me to make him a sandwich.
My first thought was: you’re a grown man, certainly capable of making yourself a sandwich. Make your own.
My second thought, after my mother declared this a wonderful idea, was to do as requested.
Sometimes a plan just falls right into one’s lap.
I asked him what he would like on it. (Ever polite)
He said: everything.
Always one to please I made him a sandwich.
On one slice of bread I spread ketchup, mustard, horseradish and mayonnaise.
On the other slice I spread peanut butter and jelly.
Then I layered ham, liver sausage, cheese (Velveeta if my memory serves) pickles, onions, tomato, maraschino cherries, a bit of smoked carp and there might have been some pickled herring…..
I smashed some potato chips on top for crunch, slapped the whole lot together, cut it into dainty quarters and gave it to him.
He ate it.
Then he asked for another…. Just like it.
Don’t leave anything out.
He sure knew how to take the fun out of a good plan…
Good enough, in fact, that I decided it was worthy of the 150th Presto Pasta Nights.
150 weeks of delicious pasta!
This event was founded long, long ago by Ruth, of Once Upon a Feast.
It’s being hosted this week by Susan, of The Well-Seasoned Cook. Visit her blog on Friday for a recap of all the lovely pasta dishes from around the world.
You can enjoy this one early…..
Pasta with Mediterranean Meat Sauce
12oz (350gr) ground beef (mince)
1 red pepper
1 large onion
2 cloves garlic
1/4 cup sherry
1/4 cup beef stock
15oz (450gr) whole tomatoes
2 tsp smoked paprika
1 tsp oregano
1 tsp basil
1 tbs olive oil
1/3 cup green and black olives, mixed
2 tbs capers
3oz (90gr) feta
3.5oz (100gr) linguine
Cook pasta according to package directions. When done, drain.
Roughly chop the pepper and onion. Mince the garlic. Roughly chop tomatoes, reserving all juices.
Heat 1 tbs oil in nonstick skillet. Add the paprika, onion, pepper, garlic, and sauté over medium heat for 5 minutes. Add the beef and sauté, breaking it up as it browns. Add the tomatoes, juices, sherry, stock and herbs. Bring to a boil, reduce heat and simmer, uncovered until the sauce reduces and thickens, about 20 minutes.
Pit and roughly chop the olives. Cube the feta. Stir the olives and capers into the sauce and simmer another minute. Remove sauce from heat and gently stir in feta. Spoon over pasta and serve.