Sourdoughs and SCOBYs


My son Isaac is the King of Sandwich (he calls Sandwiches “Sammies,” as only an aficionado can). Isaac can pre-taste a combination of breads, proteins, veggies, and condiments (many he creates on the spot to serve the required purpose) to devise stackings that delight the eye as much as the stomach.

The day after Thanksgiving, I made a coupe of rye baguettes with caraway and nigella seeds.

Isaac made cole slaw (with fresh cranberries), a Thousand Island dressing with at least half a dozen ingredients, fried sweet potato steaks, laid out sliced turkey, several hard, soft, ripened, and flavored cheeses, and turkey and took orders from everyone in the house for personal creations.


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