Friday at last

Friday: Southwestern Monte Cristo Sandwiches
8 slices white sandwich bread
1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce
– whichever you have on hand
8 slices honey baked ham, from the deli counter
8 slices Pepper Jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
A splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped

To make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

Reflections from the Backcounter

The downside to a long weekend is the week leading up to it. For some reason, this has been a long week. I have been on a collision course with competing agendas. Luckily, the weather was on my side and our planned trip to the mountains was cancelled because our getaway from the heat was unnecessary. It has been very cool, and rainy in the desert... fun for those of us who are oversaturated with sun but when you translate it into 30 degree weather in the mountains...no thanks. I think I'll stay home and be productive. Hope all your Memorial Day celebrations are happy and safe. Prayers for our troops.

Peace,
'
Julia