It's mildly calming to see someone who is cavalier about your meetings discover he's half an hour late for someone else's. I hate feeling it's only about me.

It occurs to me, mom's quiche would be the worst thing to cook for ita, Lee and anyone who hates bell peppers: eggs, swiss cheese, bacon and bps.

Also,

1929 - Florenece A. Cowles wrote about the history of the club sandwich in her cookbook Seven Hundred Sandwiches, published in 1929:

"Who invented and christened the club sandwich? And how, why, when and where? No authoritative answers to these questions are available. One legend has it that a man came home late and hungry from his club one night, raided the ice box and made himself a super-sandwich which he dubbed "club." Another says that the chef of some club made himself a reputation by devising this special type of comestible. Anyway, who cares, and what difference does it make? The club sandwich is here to stay. It is a meal in itself, and a meal which may have highly diversified component parts, as long as the principal specifications of toast, meat and salad ingredients are adhered to. Originally it was constructed on the toppling tower plan, but in any other shape it tastes as good and convenience now dictates a more open formation which may be readily attacked. The club sandwich may consist of anywhere from one to five stories. The foundation is always toast, but the superstructure depends on the maker's fancy--and the materials at hand. The sandwich should be eaten with knife and fork."

1930's - Some historians think that the sandwich was originally only a two-decker and that it originated aboard the double-decker “club cars” of our early trains in America that traveled from New York to Chicago in the 1930's and 1940's.

James Beard (1903-1985), American chef and food writer wrote the following about the Club Sandwich in his book, James Beard's American Cookery:

". . . it is one of the great sandwiches of all time and has swept its way around the world after an American beginning. Nowdays the sandwich is bastardized because it is usually made as a three-decker, which is not authentic (whoever started that horror should be forced to eat three-deckers three times a day the rest of his life), and nowadays practically everyone uses turkey and there's a vast difference between turkey and chicken where sandwiches are concerned."

It occurs to me, mom's quiche would be the worst thing to cook for ita, Lee and anyone who hates bell peppers: eggs, swiss cheese, bacon and bps.

Does it taste like eggs? Mine don't, even when I don't pepper the hell out of them. And the bacon sanctifies the swiss cheese (bacon's that powerful--like nuclear holy water, it is--it just sanctified some spinach for me earlier this week, and I didn't even eat the bacon itself).

I'm making a quesadilla for lunch. That's still just tortilla and cheese, right? I'm adding guacamole and picante, but it's still a quesadilla? I don't know anymore!

Turkey rueben or pastrami rueben. Coleslaw or sauerkraut.

WWJE?

Emily, now that you've looked for the gin, can you see if we have cheddar cheese?

I have to stop at safeway anyway, so I can get more if I am out.

You can get Fernet there, I'll bet. IJS.

Yeah, but it would still be Fernet.

Turkey rueben or pastrami rueben. Coleslaw or sauerkraut.

WWJE?

What would juliana eat? Turkey with coleslaw.

Your egg issues are so situational!

Your egg issues are so situational!

Absolutely not. The taste and smell of eggs make me gag. If I don't taste or smell the eggs, why would I gag? Never stated anything else.

Toast! Yes, that's an important component of the club sandwich too...making rolls less clubby. I just can't imagine a standard club on untoasted bread. Ick. I wonder if the toast is to better support the second layer of filling?