I made myself a grilled ham and
cheese sandwich for dinner tonight. The
problems were many.
First, I only had sticks of butter, not nice spreadable
butter. Add to that the fact that our
over-eager refrigerator has a tendency to freeze things rather than just keep
them cold, and that equals some super hard butter. (Seriously, this fridge thing is a
problem. I’m considering soaking all my
food in alcohol just to keep it from turning to ice. That might pose some other problems, though…) So when I tried to spread it on my bread I
ended up with a hole in one slice where my knife, instead of evenly coating the
top of my bread simply speared a chunk of half-frozen butter right through it.
Second, I put too much mayo on the
first slice (yes, I put mayo on my grilled ham and cheese, deal with it) and
had to hold the other slice on its edge whilst I attempted to spread some of
the extra mayo on it without messing up the already buttered side.
By the way, I ended up filling the hole with
mayo, in case you were worried about my hole.
(Sorry Mom, it had to be done.)
Third, I had to negotiate the ratio
of ham to cheese. There are several
factors which go into this process:
- How much cheese and/or ham do I have?
- How many more ham and cheese sandwiches will I be making in the near future?
- Will it be melty enough?
- Should I fill my hole with more mayo? (Again Mom, sorry.)
My sandwich is cooking now. I will let you know how it tastes when it is
finished.
Update: SANDWICH IS DELICIOUS.
