The last couple of days, I’ve been in some sort of sandwich mode.

Yesterday, I made a hot (shaved rather than “sliced”) roast beef, cheese and garlic mayo thing on Freedom bread (American made French bread, LOL). Unless you’ve tried it, you have no idea how great garlic mayo goes with things, and it’s easy to prepare (garlic powder, mayo).

Today, a hero (sub, to those of you who aren’t New Yawkers): Tuna salad (again, garlic mayo,) mixed with oregano, parsley, thyme, grated celery, shredded Romaine lettuce, and then overlayed with provolone and placed in the oven, so the cheese melts into the tuna and the sub is hot… MMMMMMMMMMMM!

Wanna cheat on a side dish? Try Ore-Ida Crispers, yum! A quarter hour in the oven to potato ecstasy, though they’re best with the product of the 2004 Prezelection’s loser’s wife’s most famous product. I hate to say it, but I’m set in my ways. Teresa’s Hind Heinz Ketchup and in the mayo department, Hellmann’s — Best Foods, west of the Rocky Mountains …. or is it the Mississippi?

You’d drool over the ingredients of the burgers I make, especially when I’m barbecuing. Mmmmm….