and here they are topped with some Wild Blueberry Jam
from the Maine Diner.
Which you can check out here.
Now for the sandwich. So many choices, so little time.I decided to make a Mexican Torta. According to
For mine I started with the bread. I used some HB in 5 master dough to make a batard, or what Lucky Jack Aubrey would call a "French short bastard." (The Mautitius Command, 97-98). Since we were in the midst of some unseasonably nice weather, I baked it on the grill.A Torta is a Mexican sandwich, served on an oblong 6-8 inch toasted sandwich roll, called telera. Tortas are served hot. Common ingredients may include, but are not limited to:SteakChickenPork CarnitasMilanesaChicken MilanesaPork LoinPork ChopsSmoked HamChorizoHotdogsFried EggsBeef Barbacoa
Once it had cooled, I sliced it in half and scooped out most of the the interior.
mooshed the top and bottom together, and cut it in half.
And we ate the whole thing.
In closing, I was reading an article in Audubon Magazine on feathers, and the author offered an observation from his mother-in-law. On reflection, and I gave it some fair amount of reflection, it seemed to me to be an essential and fundamental truth, so I offer it to you here:
You are never more than 3 feet from a spider.
To those of my gentle readers for whom this might be disturbing, I can only offer the following from James Thurber:
There is no exception to the rule that every rule has and exception.