Just when you thought that PB&J required only three ingredients - or was foolproof - Ruth Reichl over at Gilt Taste deconstructs the old classic, making it almost recipe-worthy. She poetically describes the process of making the perfect sandwich, being careful to take into consideration the elements of utmost importance: which bread to use, jam-to-peanutbutter ratios, and how a correctly-wrapped PB&J always invovles wax paper. Always.
Reichl also offers up an alternative which invloves peanutbutter, mayo, and pimento-stuffed olives. We’re mildy scared. This bold combination may not be going into Amanda’s kids' lunches anytime soon, but she promises it’s worth it.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.