“Sandwiches are wonderful. You don’t need a spoon or a plate!” 

The morning is hot. It is already 81˚, the predicted high for the day, but the house is still comfortably cool from the night air. The small breeze is refreshing. Today is a summer day.

When I was a kid, the Sunday morning walk to church was a joy on a day like today. Sometimes I skipped. Sometimes I stopped to check out a garden and to smell the flowers. Most times I went downstairs for mass, but I’d stay upstairs if it was crowded. That meant standing in the back or sitting on the steps, the only ways to go to mass without going. I was never especially devout.

I remember being sticky in the summer. Watermelon juice from wide slices always rolled down my arms. My cheeks too got sticky with juice, but I never cared. I thought it a small price to pay for sweet watermelon. Ice cream in cones has a short life. You either lick the scoop fast or it melts down your hand then down your arm, more summer stickiness. Hoodsies were the only exception. You ate those with a wooden spoon. Only the abandoned melted.

We all wore the same styles in the summer, shorts and a blouse, sometimes a sleeveless blouse cut to the shoulder. I always got a weird tan starting at the bottoms of the sleeves then down to my wrists. My father always called that a trucker’s tan.

Lunch time in the summer was casual, unplanned. On my bicycle excursions, I’d bring a lunch and eat it at some neat stop under the trees. Sometimes I’d make a sandwich at home and eat it on the steps, back or front steps made no difference. I’d bring a lunch when we went to the pool. My lunches were never imaginative. The bread was Wonder Bread, soft and white. The meat was bologna, cut from a roll and never with a straight cut. The slice usually had one thick side and one thin side. I added cut hot peppers then the final elements, a slice of that orange cheese and dollops of yellow mustard. It was a great sandwich.

I still love sandwiches and mine have become more imaginative. My bread is seldom white unless it is a baguette, a favorite of mine for sandwiches, but I’m not really partial to one bread or the other. I add all sorts of stuff like avocados, tomatoes, bacon, pears or apples, different cheeses and different mustards. I still eat bologna sandwiches but each slice is uniform from the deli. I add cut jalapeños. Of late I had been using Sir Kensington’s Spicy Brown Mustard, but I ran out and haven’t been able to find it but no worries there. I easily switched to fig jam.

My childhood sandwich has become a bit sophisticated, but, I notice, all in all, it is still a bologna sandwich.

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4 Comments on ““Sandwiches are wonderful. You don’t need a spoon or a plate!” ”

  1. Bob Says:

    Hi Kat,

    Nothing in the weather department has changed from yesterday.

    My favorite sandwiches came from the delicatessen. To ma a sandwich should be on rye or club bread, NY deli term for French bread, brown mustard and piled high with either corned beef or pastrami. A Ruben Sandwich was a good alternative choice.

    When I was a kid in Dallas, my mother made us the typical kids school lunch, of pb&j on Wonder Bread, baloney with French’s mustard on Wonder Bread, or sometimes ham with French’s mustard on Wonder Bread. The required Hostess chocolate filled cupcake, snowball, or twinkie, where included.

    Do or did you salt your watermelon? When we traveled in the summertime, we would pass homemade roadside watermelon stands. Sitting on a pick nick table eating a huge slice of watermelon was a hot afternoon treat. I thought that putting salt on your watermelon slice was silly. Some folks, mainly in the south, said the salt brings out more flavor, but I would think it would ruin the sweetness.

    • katry Says:

      Hi Bob,
      We are having as hot day though my house stayed comfortable all day long.

      I also love deli sandwiches. The bread doesn’t matter, but I do order light rye a lot. I love my sandwich filled with Italian cold cuts like Genoa salami, soppressata, capocollo and mortadella. I also order cheeses, a couple of different kinds. I also like brown mustard, but I keep several different mustards in the fridge.

      I have heard of salt on the watermelon, but I have never done it. You know how curious I get so here you go:

      https://www.allrecipes.com/article/salt-on-watermelon/

      • Bob Says:

        Thanks Kat, and now we all know the reason for salting watermelon. I may try it out later today we have some watermelon in the fridge.

      • katry Says:

        I thought that was interesting. I had never heard of salt on watermelon and now I even know why. I also have some watermelon in the ridge.


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