Real Life Adventures by Gary Wise and Lance Aldrich for January 02, 2021

The chef du jour!

Nothing wrong with a good old PB&J.

It’s hell having to put up with squeaky truffles.

I just hope truffle oil doesn’t harm the environment!

I can just see asking my wife, “Where do we keep the truffle oil?” I think in her mind it would conjure up a greased pig, and things would just go downhill from there. (One of us would say “Oink!”, of that I’m sure. Also reasonably sure which one.)

I’m a grilled cheese man myself. Heating a pan is a lot more effort – and the results…“Ooo lah lah!”

What!? No candle!

Plus there is always that dilemma of choosing the right bottle from the cellar. Red to go with the jelly or white to complement the bread?

My grandma one time asked, “Do you want a peanut butter and jelly sandwich, or a bologna sandwich?” I said, “Bologna.” She said, “Well, you’re getting peanut butter and jelly.”

She’s starting the year off in a lenient, understanding, pleasant mood. How long can it last??

A rather feckless excuse on his part but as long as she is buying it…must be good bread!

Must be the creamy Valencia peanut butter.

I once made Beef Bourgogne; it took eight hours. It was delicious but eight hours!

If the sandwiches are that good, I’ve love to have his recipe.

There was a restaurant in Las Cruces, NM, that offered a gourmet PB&J for $19.95.