If you were a kid like me, the highlight of your grade school day was lunch. Now, nearly fifty years later, there are still days like that.
For the most part, I’ve always been a brown bagger, and making my sandwich is a morning ritual. Some days are better than others, but — and not to brag — as a sandwich artist, mine is probably better than yours.
One this week was especially colorful:
This sandwich had an especially local flavor: the beets and greens came from the Great Barrington farmer’s market. I cured and smoked the bacon from a pork belly I bought at Rolf’s Pork Store. The bread? One of the great products that comes from Herkimer’s Heidelberg Baking Company, and the onions — well, I bought them at Price Chopper, but pickled them at home.
When Warren Zevon was dying of lung cancer, he told David Letterman how he’s approaching the great beyond.
“You’re reminded to enjoy every sandwich and every minute of playing with the guys and being with the kids, and everything.”
Yes. Enjoy every sandwich.