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Hot pastrami with Swiss on rye - mustard.
And creamed herring on the side.
I cooked a chicken on the rotisserie last night with cherry wood chips. Twas delish - and there are enough leftovers for a couple of sammiches - lunch tomorrow as we went out for brunch today.
I find the tastiest sammiches are ones I don't have to pay for. Thanks for lunch!Don't know why, but even if I use the exact same ingredients and proportions, it just tastes better if someone else, like a friend or someone I love, made it for me.