For lunch today I had an egg remoulade delicately spiced with freshly ground Malabar pepper, salt and pimenton. It was served on a light and airy multigrain bread with a soft, chewy crust. Otherwise known as an egg salad sandwich.
For dinner tonight: Double-coated, tenderized, well marbled steak cooked in rendered bacon fat over high heat until caramelized and drizzled with bechamel sauce. Complimented with pomme puree generously coated with fresh butter. Chicke-fried steak with mashed potatoes.
This one I read: Pureed nut spread with a grape relish reduction paired with a brioche bun. Peanut butter and jelly sandwich.