Sandwiches >>>

Chipotle avocado spread



I’m coming clean about my most annoying habit, but making it up to you by offering up this spicy chipotle avocado spread. Smear a smidgen on your next sandwich and you’ll have to forgive me for the sins I’m about to own up to.

You know that person who sits next to you on the airplane and insists on having a conversation with you even though you’re clearly wearing headphones and reading a book? You have five hours on this cross-country flight, and you’re planning to spend at least four of them sleeping, but chatty Cathy over here won’t stop asking you questions. You probably hate that person. Well, guys, I’m here to admit that I’m one of those people. I can’t help but to chat up all kinds of people I meet – store clerks, waitresses, the lucky guy who blindly picked seat 26E and instantly put in his ear buds. As soon as I open my mouth, I know exactly what I’ve done.


Coca Cola pulled chicken sliders



Since we’re back in the US now, I thought I’d share a recipe that screams “America!” And what’s more American than Coca Cola, amiright? Really, I made these sliders the week before we left, but I’ve been saving the recipe. To be honest, besides my fresh fruit breakfasts, I hardly missed our standard American fare while abroad. Not even close to the amount I miss Japanese food now that we’re back in the states. Especially the wagashi confectionaries – I’m dreaming of mochi 24/7. Stay tuned for some remakes of the sweet treats we ate in Japan.


Vegan spicy “turkey” and hummus wraps


With Lucas’s birthday, Father’s day, and plenty of other occasions that necessitate dessert, there’s been no shortage of sweets around these parts. I mean, you can’t just let leftover ganache go to waste…so, of course, I had to make some vanilla cupcakes to serve with it. And when I accidentally doubled the oatmeal raisin cookie recipe for Lucas’s dad (post to come), I couldn’t just let the extra morsels get stale…so, of course, I had to eat a couple with lunch. You know, so I wouldn’t be wasteful. I think it goes without saying that we could afford to cut down on fatty sugary foods for a week (or at least a night). And who better to look to for inspiration than my pescatarian-minus-dairy big brother Justin. In addition to a master at flavorful vegetable-filled quinoa sans recipe, Justin’s second specialty is vegan wraps.


Cheddar cornmeal waffle BLTAs



When a birthday rolls around, there’s an occasion to build a culinary creation that you’d never normally eat. One that’s unique enough to surprise the guest of honor, and one that’s just greasy enough to make you feel a little naughty when taking a bite. After all, what fun is it if you can’t indulge on your birthday? So to celebrate Lucas’s birthday with a meal that goes all out, I made a play on the comforting soul food dish, chicken and waffles. If delicious with fried chicken, waffles would surely taste even better with crispy bacon…because, well, they’re both served for breakfast and we now know that bacon pairs beautifully with just about anything. Plus, Lucas never met a strip of bacon he didn’t like, so it felt like a natural birthday meal theme. Now if only I could have found bacon streamers, balloons, and bouquets


Artichoke, arugula, and pine nut grilled cheese


Back in my college days, I cooked all my meat on a tiny George Foreman. Within seconds of being plugged in, it heats up and is ready to go; WAY easier than preheating the oven and pulling out pots and pans. My expectations for flavor and texture clearly weren’t super high. Oh and did I mention that all of my meat came from the frozen foods department? The handy personal grill is still tucked away behind more useful gadgets on my kitchen shelf, but nowadays its primary purpose is for pressed grilled cheese sandwiches. For which it does a top-notch job.


Salami, eggplant, tomato, and goat cheese sandwich


While a third and final qualifying paper tops my to-do list, I spend my time drooling over pictures of food, whipping up dishes of my own, eating myself out of house and home, and writing about all of it. It’s not that I’m avoiding work, but every time I sit down to read or write about student positioning in the classroom, the task seems so daunting that I paralyze myself from making progress. And then, once I’ve sufficiently moped about my writer’s block, I’m inevitably hungry again. My productivity now depends on rewards for each step I take; I’ve annotated an article on student cognition and learning in classroom interactions, so now I’m allowed to post about this sandwich. I’m like a child being told that before I dig into dessert, I have to finish my peas and carrots. There were so many intense flavors in this sandwich that after gushing about it, I’ll most definitely need a food break. Professional procrastinator at your service.


Gourmet BLT: Pancetta, sun-dried tomatoes, arugula, artichoke hearts, and fresh mozzarella


I’m not much of a sandwich person, but when you go skiing, that’s the most portable lunch. At the last minute, we wound up not going skiing this weekend, but I had already bought a loaf of fresh sour batard for our sandwiches. To use up this bread, I made one of our favorites, the BLT – gourmet style. I replaced bacon with pancetta, tomatoes with sun-dried tomatoes, lettuce with arugula, and tossed in some artichokes and fresh mozzarella. The result was all my favorite flavors in one bite, and I didn’t even realize I was eating a sandwich. I’m serious about not being a sandwich lover; when I was in elementary school I didn’t have the heart to tell my mom I didn’t like them, and threw out or traded my sandwich every single day – such a waste, I know, don’t get me started (this is now my biggest fear when I pack Lucas’s lunch).