Ham and Cheese (and Mayo)

            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:   

1.  How much cheese and/or ham do I have?   
2.  How many more ham and cheese sandwiches will I be making in the near future?   
3.  Will it be melty enough?
4.  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.