"Wayne Boatwright" > wrote in message
.247...
> I'm keeping my distance from others tonight and tomorrow. :-)
>
> Lately I've been craving braunschweiger, which I don't often have, and
> decided today was the day. I made four stops, first at a local sausage
> company that specializes in making a variety of German meat products.
> There I picked up the braunschweiger and some freshly grated horseradish.
> Next at a local cheese shop for some excellent limburger, and last at the
> German bakery for a loaf of very hearty Jewish rye.

My wife's Norwegian step-Grandfather (Whew) was a creature of habit.

Anker when he worked for the railroad insisted on a " Farmer John liver
sausage" sandwich that must ma made the night before and left out to
"ripen".

Once a YEAR he changed the type of bread.

One thing he really did well was make a very dry vodka martini with 1 olive
& 1 onion - Bless his soul!


--
Dimitri

Corned beef

http://kitchenguide.wordpress.com.

All this talk about sandwiches
reminds me of a household favorite when I was a kid;

Dark rye bread, smeared with REAL sour cream.
( not the thick, no-taste stuff they sell today )

and covered with thin-sliced mild onion.
Salt, pepper,... no "cover" slice.

Mmmmmm.......