Farewell from Nicole!

Sorry, folks: This site is seriously malfunctioning and I can’t fix it. I’ll take it as a “sign”: My blogging days are over. 

Hearing from you, meeting you, and blogging for you over the past 14 years has been a pleasure. I hope you’ve enjoyed cooking some of the recipes in this blog as much as I’ve enjoyed writing them out.

And by the way: Only 2/3 of this blog offers dual metric and Imperial measurements. Which was as far as I got when “stuff” intervened.

A few final words: Please think of those now facing “food insecurity” - often through events beyond their control. Open your wallets and open your hearts: Whether you donate to food banks or school lunch programs or shelter programs, you’ll be making a difference -

Nicole

The Perfect Corned Beef Sandwich

 All I can say is YUM!

The Perfect Corned Beef Sandwich:

Montreal smoked corned beef, very, very thinly sliced 

Sauerkraut, squeezed dry of moisture

Swiss cheese (optional), thinly sliced                 

Dill pickle (mandatory), sliced lengthwise

Dijon mustard, to taste

Horseradish, to taste

Buttered rye bread

Pile ingredients atop lightly buttered rye bread, with corned beef on each side - upper and lower - of the sandwich. Be generous with the corned beef: Use lots! I like a pickle in mine, as well as one on the side. (This may be why my Aussie friends always say: “Nicole, you’re such a dill!”) 

As one of my favorite all-time sandwiches, this one’s a mouthful. What makes this sandwich “perfect,” is its association with big cities such as Montreal or Noo Yawk - two places I deeply love.