It’s Not Just Peanut Butter And Jelly Anymore (Food Cop)

I’m hungry, borderline starving. I know that’s a fairly regular experience for me but tonight I am ravenous AND I have to be careful ABOUT the texture of what I eat.

 

I’m having a flare-up of everything that could possibly hurt, especially now with my jaw, teeth, head and neck.

Having a vicious battle with TMJ  AND a cavity that needs to be filled, I thought I would be cautious and eat soft food. Since I was not feeling well, all day, light-headed, dizzy (reason still to be determined with the dreaded TILT test) my husband was kind enough to bring me a peanut butter and jelly (extra orange marmalade on the side to be mixed in) sandwich. For a side dish there was a tiny amount of mashed potatoes, leftovers from last night yummy restaurant. Oh yes, there was sour cream and butter in those “mashlers” as my dad used to say and as part of my family still says.

The amount of peanut butter and jelly is crucial to any perfect sandwich, bearing in mind everybody’s personal preference. For me, more jelly and less peanut butter is the way to go. My husband and our friend John in the neighborhood, put staggering amounts of peanut butter on their sandwiches (“There IS NO such thing as too much peanut butter in our house”) John said. My husband, agrees. He slathers on peanut butter and measures it in inches. I disagree. I’m a more jelly than peanut butter kind of girl.

I was having a bite of mashed potatoes, on the side, following a bite of my sandwich (the color of the jelly and the taste is carefully matched too) when I noticed a wonderful, soothing, comfort spreading taste in my mouth and stomach. After two or three bites of the sandwich and then the mashed potatoes I was sure that a combination sandwich would definitely ease my pain.

Wait for it, my friend, Maureen, because you KNOW it’s coming….

Hence, the peanut butter and jelly and mashed potato sandwich was born. Don’t prejudge, it is the ultimate in comfort food. The peanut butter and jelly or jam is cold or at room temperature and the hot mashed potatoes, sans gravy, are warm, buttery and rich.

It was love at first bite. I finished every creamy morsel and would have eaten more if I had more to eat. I have had in the past peanut butter and jelly with cheddar cheese and once I had a peanut butter and jelly combined with tuna fish sandwich but those are a little too much and way less comforting than my new, favorite combination.

Mashed Potatoes!!! (Photo credit: Manuel Alarcón)

It’s a win-win situation. How could it not be fabulous? The greatest in comfort food.

Sure, I make a mean chicken soup, or lentil soup, those are all   eaten mostly in the Winter. But this new combination?  Adding mashed potatoes as an ingredient? A genius idea of comfort in a bite. In every single bite.

 

Plinky Prompt: The Best Way to Prepare Eggs

• The Best Way to Prepare Eggs
• Cheese AND Jelly or Jam Makes MY Heart Grow Fonder
  Scrambled eggs, kiwi, and toast! My favorite way to cook eggs is to scramble them (not too loosely and not so that they are overdone) with cheese. I use Pam (butter flavored cooking spray) and if I really want to watch my cholesterol I will use just one egg yolk and two egg whites. However, I admit, I love the texture of the eggs when I add cheese. I have been known to add a slice of Kraft American cheese (don’t judge me) or Jarlsberg or Cheddar. I’ve also been known to have toast with butter and grape jelly to accompany this delicacy too or just add the jam or jelly with the eggs. Oh Mo, stop complaining, try it first. Sigh, yes, Mo is my dear friend but she does not like the fact that I have put grape jelly on pizza. Dear friends, don’t be hating, be flexible, besides, I only add the jelly if the pizza is dry. Adding grape jelly or any type of jam to scrambled eggs is delicious ANYTIME. You are welcome.