There really is a method to the madness after all.

While sandwiches can be daily affairs created with work or school lunches in mind, there are those creations that are so beautifully balanced, perfectly filled creations that exceed the norm.

Unless, of course, you routinely exceed the norm. 🙂

I’ve had sandwiches that I recall years later. Beautifully crafted works of art that were a pleasure to eat. They far exceed those that require multiple napkins to keep me from wearing the thing. Hint: I rarely, if ever, remove the wrapping from any sandwich simply to save the napkins for their intended use and to keep me from making a mess.

Enjoy Lan Lam’s great tips and tricks and keep them in mind when you craft your next sandwich!

Easy Comfort Food

We like to think we keep our meal plans simple but every once in a while we find that we need to make them even simpler.

I recently found myself fretting over my next grocery order. I knew what was in my pantry and my freezer. I knew what I was inclined for…maybe. I knew what I was not in the mood for. Now what?

After days of browsing recipes and contemplating options and debating and … You get the idea. Anyway, after all that I ordered some ground beef and baking potatoes.

The idea was a meatloaf and baked potatoes that would feed the soul and feed the tummy for a few days. Left overs could be maneuvered into a soup or with some pasta or maybe sandwiches.

I pulled out my packet of Lipton Recipe Secrets, some panko bread crumbs, a couple of eggs, some ground black pepper and about 2 pounds of very lean ground beef. Like 93% lean. I did not add salt because I wasn’t sure how much was in the Recipe Secrets and I forgot to add the garlic powder I would normally add.

After preheating the over to 375 degrees and spraying my broiler pan, I gathered all my ingredients and mixed them well before shaping the entire mass into a loaf that was almost, but not quite, 2 inches high and maybe 4 inches wide. I tucked it not quite in the middle of the broiler pan so I had room for 2 large baking potatoes that I had scrubbed.

The meat loaf took about an hour to cook through but the spuds took an additional 30 minutes to get to that perfect texture. The meat had a chance to rest, which worked out perfectly.

While I might tinker with seasonings the next time I make this, I will make this again. It was easy, flavorful, and produced enough for several meals.

Can’t beat that!