Another successful lunch prepared by you're truly this early 4:00 a.m. morning. But I must confess that getting up in the dark in these first days of fall in October are difficult!
Johnny had 18 orders for this delicious sandwich today, and it proved to be the most difficult meal to prepare in quantity to date, and the most expensive as well. Seems every week we/I learn something new about what to and not to do for the next lunch created.
I'm feeling very comfortable now more than ever with my cooking ability and preparing in large quantities. Also served up with the sandwich was a spicy macaroni salad and a last minute carrot cake that I truly amazed myself with! So, here you go...
Croissant's purchased at the Winn Co. were a good choice as 12 cost about $5.00 and a nice change from boring sourdough or regular bread.
Croissants are loaded with butter and VERY fatting, guess why they taste so darn good. I split the croi ssant in half with a bread knife, and toasted in the toaster oven broiler for just a few minutes each.
Dejon mustard on the bottom half ~
Mayonaise on the top half~
A healty piece of deli sliced Turkey~
A healthy piece of deli sliced Black Forest Ham~ (note, NOT too thin either!)
2 strips of Bar S brand bacon~ (excellent flavor bacon by the way! Hats off to BARR S for keeping the price down and producing a consistent flavorful bacon)
A couple healthy pieces of crisp ice burg lettuce (normally I'd use Romain or Green Leaf, but the iceberg was really in nice shape and it just appealed to me.)
2 slices of Tomato with fresh cracked pepper :) Yummmy
Followed by 2 full slices of Avocado (Natures Butter)
Loosely wrapped in foil so as to not flatten, placed in shallow boxes for transportation!
Macaronni Salad a la' spice!
I didn't realize it at the time, but this came out quit snappy indeed I got a little creative and added a chopped up Poblano pepper? I think that's what you call them, anyway, added that and a healthy dash of cheyeene pepper! WOW.
I like to make my dressing first and then add the cooked and cooled down pasta, toss up, and fridge for over night so the flavors have a chance to meld together...
Dressing...
Mayo (ya think!)
Lots of Sweet pickle realish
Chopped up celery
chopped up white onion
Salt/Pepper (can never have too much pepper!)
Chopped Poblano pepper
and finally the Cheyenne pepper.
And finally for the mystery desert I usually surprise myself with as well. I purchased a LARGE box of Krusteaz Pumpkin Spice bread mix, looked on the side panel and found a easy quick receipt for a yummy carrot cake, and viol'a Convict Catering done again...
So, I do hope all enjoyed this weeks lunch as much as I enjoyed preparing it and writing about it as well! Till next time.
Magic Happens! but you must allow for the possibilities!
