Friday, May 20, 2016

Huh.

So this is what having free time is like.  A leisurely Friday night.  A Georgia Mule.  And some time and creative energy to blog.

Sincerely, folks, I think about you all every day.  I think about why I'm not blogging...and it all really boils down to two things.

1. I don't want to.  I have a life...and boy howdy, is it full right now.  Three kids, three different sports activities.  Boy Scouts, Student Council, part-time jobs.  Not to mention, a six-day workweek.  When I'm not bartending, I'm thinking about, planning for, prepping for, or operating my food truck.  Some nights I barely have enough energy to sit down and play Level 500 of my Cupcake Mania iPhone game.

2. I have nothing to blog about.  I'm not about to waste bandwidth on the Jimmy John's tuna sandwich I ate whilst shuttling Child #3 to soccer.  Nor do I feel like going on about the random kitchen-sink chili I threw in the crockpot that morning.

I'm not trying to rationalize or justify.  Well, I guess I am...but it doesn't matter to me if you all accept it or not.  It is what it is.

So. Onto the more fun things.  I've been having quite a bit of fun at WanderLunch these days.  I think my favorite part is developing the Sandwich Feature of the Week.  Because, A.) I feel original and creative and B.) naming it is probably the best part.

A couple of gems I've produced in the last few weeks.

This one below I called The Manipest(o) Destiny.  Pepperjack cheese, sliced turkey, tomato, red onion, and a spinach-avocado pesto.  Very fresh tasting.  And...hehehe...fulfilling America's great Manipesto Destiny.


This week.  I had a fair amount of pulled pork leftover from an event...and so what?  It becomes the focal point for a sandwich called the Banh Mi, Banh You.  Asian spices like five-spice and ginger give it some warmth.  My homemade kimchi gives it some tang and crunch.  Ramen noodles give a carb blast and funky texture.  And the garlic mayo add a creamy element.  Oh yeah...it's definitely East Meets West.  Oh yeah, I used a mild Havarti cheese...because it was time to, you know, use it up.


Yeah.  I have fun with stuff like that.  It pleases me. 

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