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pasternakski -> RE: The Thread!!! (7/2/2008 4:16:09 AM)
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quote:
ORIGINAL: Gem35
Well, I toast two plain slices of white bread, slap some american cheese (velveeta is good) and saute the bologna in some olive oil.
Sometimes I slap some mayo and sometimes mustard, usually serve it as is without a spread.
Sourdough or olive bread is a nice alternative as well.
Tonight it's the usual.[sm=00000289.gif]
mmmmmmmmmmmm... Velveeta. Should you eat it or just inject it directly into your arteries, do ya think?
One time, I had about half a can of frijoles refritos in the fridge from yesterday's dinner. Nuked 'em and spread 'em on my fried bologna sandwich. Good eatin', bro.
Yer right. No matter what bread it is, it's gotta be toasted (either in the Sunbeam or under the broiler). I like to slice some trendy "artisan" bread (leftover and a little stale, of course) fairly thin and spread it with a combo of butter (no margarine for me) and spices (basil is great for this and oregano works, too, as long as you don't confuse it with your stash, if you know what I mean) with some crushed, fresh garlic. If she gets a little too toasty and sets off the smoke detector, oh, well. Crunchy is better for me, even if it's a little black around the edges.
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