Back to School

Ohhhhhhh
Back To School
Back To School
I've Got My, Lunch Packed Up
My Boots Tied Tight
I Hope I Don't Get In A Fight
Ohhhh
Back To School.

- Adam Sandler

    School is back in session this week meaning that both my honey and I are full-time students again.  The exciting thing about this semester though is it's our FINAL semester, as in EVER as in my Masters is where this road ends. I'm punching my ticket. This girl and Academia are breaking up, for good, for ever.   I don't need no more education, my dark sarcasm is freed from the classroom. We are both graduating (fingers crossed) in May and I couldn't be happier.  Now we just need to find ourselves some jobs.

     Back to school also means that we don't always have time for dinner. It's when he smiles in the grocery aisle picking out his man food, his cans of Chef Boyardee, blue boxes of macaroni and cheese, and frozen eggs rolls. He knows that during school he can do this, and he loves it. I, however, will resort to the good old fashioned sandwich.  There is a lot to be said for a sandwich. Often overlooked for it's simplicity, I think the art of sandwich is one that should not be forgotten. 

Historical Breakdown care of the great Wikipedia:

Bread has been eaten with any meat or vegetables since Neolithic times. For example, the ancient Jewish sage Hillel the Elder is said to have placed meat from the Paschal lamb and bitter herbs between two pieces of matzah (or flat, unleavened bread) during Passover.^[2] During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars, or eaten by the diner. Trenchers were the precursors of open-face sandwiches.^[3] The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed^[4] that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje was as yet unfamiliar in England.

Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the United States diet, the sandwich became the same kind of popular, quick meal as was widespread in the Mediterranean.^[5]

 

With that said, and her husband fed on a can of sodium-laced, ring-shaped pasta, last night I made myself one delicious ham and salami sandwich on white bread with mayo. I know that there are a lot of white bread haters out there, and I know that wheat bread is a healthier option, but I can't resist the way that white bread sticks to the roof of my mouth like faking a retainer.  Not very interesting, but a treat all the same. I paired my savvy salami sandwich with my trusty mug-o-coffee to get me through my "Forms and Techniques of Poetry" evening class.  A nice batch of Dunkin Doughnut's aromatic French Vanilla (A spoil as usually this house drinks Yuban.)  with a dash of hazelnut cream. Therefore, dinner was easy for this broke wife.

Savvy Salami and Ham Sandwich

Bread, your choice

Hard Salami, four slices

Honey Ham, shaved thin

Lettuce

Colby cheese

Condiments for choice, I used just light Mayo

Fresh cracked pepper to finish

Stack all ingredients on one slice of bread, smear other piece of bread with condiments, sandwich condiment bread on stack of ingredients, condiments facing down, and enjoy.