Moist, tender/chewy sandwich rye – is there a better companion to ham and Swiss?

Or, for those of you with more adventurous tastes, liverwurst and onions – with a smear of thick, dark-gold sweet/hot mustard, thank you very much.

What makes sandwich rye’s flavor so distinctive?

Caraway seeds? Pumpernickel flour? Mustard?

All of the above, plus…

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If you’ve never traveled to Europe, you’ve probably never experienced a true continental breakfast.

A Continental breakfast.

In America, continental breakfast conjures up visions of freebies at the motel, with little boxes of cold cereal, perhaps a few pastries, a bowl of bananas, and maybe, if you’re lucky, hot oatmeal. Or a real live make-your-own waffle station.

But on the Continent – especially in Germany – oh, my, breakfast is truly a course of a different color.

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“Some people think football is a matter of life and death. I assure you, it’s much more serious than that.”

–Bill Shankly

Whether you see football as a sport, hobby, religion, or societal bane, you have to admit the association between football and good eatin’ is a big plus. Any sport where planning the tailgating menu is as important as knowing the players is A-OK in my book.

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To: The United States Department of Agriculture.

From: America’s Holiday Bakers.

Re: The Food Pyramid.

Dear Ag Folks: We know, we know. Whole grains, plus fruits and veggies, should form the solid (and often stolid) base of our daily diet. Meat, fish, dairy, and seeds & nuts should be seen as complementary, not main-course.

But what’s up with the pointy little tip-top of the pyramid? Crowded into a tiny triangle – with an ominous notation to “use sparingly,” instead of a number of daily servings – are two of the holiday bakers’ best friends: sweets, and fats.

Be sensible, now. Do you REALLY expect us to be good doobies and use sugar and butter “sparingly” from now till New Year’s?

Because I’ve got news for you, Pyramid Police – I’m about to throw all dietary caution to the winds. (more…)