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  • This whole boring thing has got me going.

    My husband makes up 20 sandwiches at a time. He prepares them with good artisan multi-grained bread, corn beef and butter. He freezes them, and takes out one every morning. By lunchtime, the sandwich has thawed.

    I could do that, if I had to, but I would prefer not to. When I worked, I brought leftovers (“planned-overs”) from my previous night’s dinner, which I always made myself from scratch, to lunch every day except Friday, which was eat-out-with-a-friend day, if I had a friend available. I brought the food in a wide-mouth thermos.

    One day, my friend, Hennie Mavis, asked me why I never brought sandwiches. “I HATE sandwiches,” I said, “they are so BORING!!!” It wasn’t entirely true, but ordinary sandwiches do tend to get a little tiresome—and I do tend to get excited and vehement about things.

    Shortly thereafter, wouldn’t you know, I started bring sandwiches again—only rarely the same from one day to the next. I often made sandwiches from leftovers.

    I now eat sandwiches several times a week.

    Here is my sandwich de jour. It looks ordinary enough, but it has several “secret ingredients” that make it “not boring.”

    Turkey on Spouted grain bread with apricot-fig dressing:

    slices of Boar’s Head all-natural turkey (or your turkey of choice)
    2 slices of 7- sprouted grain bread (freezer section of good markets and health food stores)(or use your favorite bread)
    spinach (or good quality lettuce)
    slices of fresh tomato
    apricot fig-dressing

    Apricot-fig dressing:

    ¼ cup extra virgin olive oil
    2 tablespoons fig-infused balsamic vinegar (available at good stores)
    1 T water
    1 T apricot juice (or water)
    1 T "To the Max" or other brand apricot jelly or jam ("to the max" has more fruit)
    salt, pepper
    garlic power
    Agitate well. Makes enough for several sandwiches. Can be doubled. Not low calorie.
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