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After taking a wrong turn somewhere while heading back from the Tree Farm, I found that the fastest route home would involve a trip up 8 Mile. Just before reaching Telegraph I was surprised to pass a Bread Basket Deli, and it was open! I’ve wanted some Sy Ginsberg Corned Beef, one of Detroit’s finest products, for a while now so I very quickly doubled back and ordered a corned beef and swiss on rye and some cream soda.

What I received is exactly what you see above, a giant and wonderful tasting corned beef sandwich with both old and new pickles. I’m currently eating it, but with a glass of Arcadia’s Angler’s Ale instead of the Dr. Brown’s Cream Soda. I’m a bit disappointed because the Dr. Brown’s now contains high-fructose corn syrup. I was not aware of this earlier, otherwise I wouldn’t have purchased it. Oh well; the sandwich is outstanding. This is the kind of food that makes me want to utter profanities while eating because it’s just simply that good.

If you’re interested, here is a photo of the outside of the deli, along with my bike on the car.

This right here, the lunch that Danielle and I a few minutes ago, is the world’s greatest pizza sandwich. First, make the aforementioned tomato sauce with a can of Trader Joe’s Fire Roasted Crushed Tomato and Chilis, garlic, olive oil, oregano, salt, and pepper. Then acquire some good sandwich pepperoni, muenster, and good quality cibatta and do the following:

· Cut a piece of cibatta of appropriate size, slice it in half like a sandwich.
· Apply thin sliced deli pepperoni to each half.
· Put sandwiches, open faced, under the broiler (on low) until the pepperoni is sizzling.
· Pull the sandwich halves and put sauce and cheese under the pepperoni on the bottom half.
· Apply sauce on the top bread , beneath the pepperoni.
· Put the sandwich halves together, with lots of mushrooms and a bit of sauce between the pepperoni.
· Place the assembled sandwiches back in the broiler, and broil until bread is slightly toasted.
· Pull from the broiler, let sit for a few minutes, then eat.

This tastes very good with Mexican Coca-Cola, and ice cream likely makes a good dessert afterward. Note that washing one’s hands after eating the sandwich will be required.

I’ve currently got a tomato sauce cooking on the stove, as seen on the upper left. This will be used on ciabatta with deli pepperoni and muenster to make sandwiches for lunch. It contains one can of Trader Joe’s fire roasted crusted tomatos with chilis, a teaspoon of garlic, olive oil, oregano, salt, and pepper processed together. Sliced, raw white button mushrooms were then added and it is all being cooked together. As the mushrooms cook they should take on the flavor of the sauce, which will be nice.

Below this is some kohlrabi that has been pickled with dill, garlic, honey, salt, and vinegar. It will be put in the fridge sometime this evening. Plain kohlrabi tastes somewhat like a cross between cabbage and broccoli, but with the texture of apple. Raw it is very good and has a wonderful aftertaste; I hope it’s equally good (or better) once pickled.

The other photos are kofta that Danielle is making to take to a party tonight and cook on skewers over a BBQ. It contains two pounds of beef, 1/2 cup of parsley, one small onion, 1/4 tsp of allspice, salt, and pepper.

For the first time in as long as I can remember, which is likely 12 years or so, I’ve made pancakes. Danielle and I are eating three each, and there are three left over for hopeful eating tomorrow. While my pancakes were eaten with a fair amount of butter and grade B maple syrup, Danielle ate hers with some red current syrup that she made a few weeks ago using currents from the CSA.

They were made using this recipe from Allrecipes for ‘Good Old Fashioned Pancakes’ and here is a photo of them cooking, before being flipped for the first time. It also appears that this style of pancakes is also known as ‘Scotch drop scones’, ‘Scotch pancakes’, or just simply ‘drop scones’.