When my husband, Tad, travels for work, he tends to be gone for 10 days at a time—a long period to be without our morning army sergeant, who gets the kids fed and all of us out the door somewhat on time. I muddle through these absences; muddle might also be an apt word for the lunches I put together when he's away: often not very pretty, but functional.
This week, he's in San Francisco, and I felt happy with the sandwich I pulled off: cream cheese, soppressata, peppery greens, and pickled onions on wheat bread. And a couple of slices of chocolate olive oil cake that I spirited home from our test kitchen.
What's your muddle-through lunch? Tell us about it in the comments.
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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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