JMGarciaIII

Here is the RIGHT way to do this. Start by slicing pickles. NOT the sweet kind, and (ideally) not the ones that sit at room temperature. You need the crunch. I'spose you could get away with the pre-sliced ones, but I like my surface:mass ratio just so , and the Pickle Industrial Complex will not comply. Take Cuban bread, or Cuban rolls or, if you live in the provinces, something in the egg bread family (which turns this from a Cubano to a Medianoche , but whatever.) split them and mustardize them. The classic choice is plain ol' yellow mustard but I like the "deli" style mustard better. You do whatever you want. Then you lay down your pickle coverage. I love pickles, so I practically TILE the bloody thing. Over the pickles you'll need to place a layer of ham. Since I am an insufferable foodie, I use prosciutto (but not the hyper-fancy stuff). Either way, you want to make sure it's sliced so thin, as to be translucent. This allows you to plop it down in a wavy

While there are four of us on the masthead of our joint blog and, ostensibly, four of us on the SWC Ruling Junta, in reality it's the lovely and gracious Karen and me plugging away merrily here. Since that blog is more news-and-commentary of a Jesuit nature than either of our "day blogs," it may be that casual readers would be confused -- even more so because Typepad doesn't allow for the "posted by" thingy to append a given blog entry -- as re. who's who. Therefore, as a public service, I offer you a simple way to tell us apart. Karen Joe Karen Joe Karen Joe Karen Joe Karen Joe Karen Joe Karen Joe There. Now you can tell us apart.