I don’t generally go for mile-high sandwiches. They scratch up the roof of my mouth and make me feel like a social pariah while eating them. There is something about attempting to unhinge your jaw that makes you a less than ideal dinner guest. But every now and then I encounter a sandwich of ponderous bulk that is completely worth the risk of injury to both my mouth and my pride. At the age of five, it was the Big Mac, which I swear were a lot less squished in the 90s than they seem to be today. Then I graduated to the Club Sandwich. And now, finally, my giant sandwich of choice is yet a larger club – this Turkey Katsu Club Sandwich.
As a child of the 90s, I remember a time when pizza wasn’t taken seriously. When it was perfectly normal and not at all neglectful to be served a frozen pizza for dinner. A time before my brain knew words like “00 flour” or “Neopolitan style”. An era of unlimited toppings and crusts stuffed with any unholy thing a fast-food chain could dream up. Pizza was an uncomplicated crowd-pleaser, the taste of childhood, and a meal available in a head-spinning number of formats – personal, pan, and pocket just to name a few. Pizza wasn’t sacred, pizza was fun. And that is exactly the mood I was trying to capture with this Veggie Deluxe Baguette Pizza.
I know Oktoberfest typically happens in September but I’m still feeling the flavor profile, in spite of it being November. We like to skip right to the holidays once the last jack-o-lantern hits the compost. But I’m still marinating in the fall of it all. I feel like holiday festivities encourage the rapid arrival of frosty nights. But having seen my city’s first snowfall this week – don’t worry, it didn’t stick – I am in no rush to dream of a white Christmas. So in lieu of unleashing an avalanche of holiday-friendly content, I’m keeping things autumnal with these Smoked Gouda Pork Burgers with Applesauce.
Well, I’ve finally jumped on the bandwagon, I’ve joined YouTube. After experimenting with recipe videos on my Instagram throughout the first wave of COVID, I developed a taste for making them. And honestly, it wasn’t that big a leap for me. I love to blather on about food in general. Oh, and my partner has worked in television production for decades. Yeah, I’m sure you’re starting to wonder what took me so long. But what does that matter? I’m here now and I brought this Caprese Focaccia.
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