By Teri Cayton
The Parsons Advocate
I think I am going to live through this crap that is going around. I have struggled to the surface of a tumultuous sea of snot and can now see the horizon. My ship just about went down a couple times but I survived. I DO NOT want to go through that again thank you very much. Momma Said, “I think I have single handedly kept Kleenex in business.”
The weather has changed for the better and that is a boost to the system. A little bit of sunshine goes a long way. I am in my element when the sun is out and I see a beautiful blue sky. When you are not feeling great and you are stuck in the house the best medicine is just walk outside and look up.
I spent many days with Mom in the great outdoors and I can still see her hiking up and down the side of the mountain digging ramps. I miss her so much but she is always with me in spirit. Every time I go to the woods I can feel her presence and it is a great comfort. If you have children you should get out and do things in nature, it has a great impact even if you do not notice it right away.
I can still remember things we did together when I was a small child. We would go fishing and bring back buckets of bluegills and sunfish and pour them in our neighbor’s pond. We had so much fun camping and just being together outside. I will thank her until my dying days for introducing me to nature and all it holds. Momma Said, “Unplug your kid and go for a walk.”
Sweet and Spicy Roast Beef Sandwiches
- 1 TO 2 TABLESPOONS prepared horseradish
- ⅓ CUP mayonnaise
- 1 TEASPOON Worcestershire sauce
- salt and freshly ground black pepper
- 4 crusty long steak rolls or hearty kaiser rolls
- 12 OUNCES sliced provolone cheese
- ¾ POUND shaved or thinly sliced roast beef
- ½ CUP bread and butter pickle chips
- 1 CUP sliced roasted red pepper
- ½ TEASPOON dried oregano
- Combine the horseradish, mayonnaise and Worcestershire sauce in a small bowl. (If you like things on the spicy side, add more horseradish; if you want to keep the spice level low, add less horseradish.) Season with freshly ground black pepper and set aside.
- Cut the rolls open, but not all the way through. Spread the horseradish mayonnaise on both sides of the bread. Add a couple slices of provolone cheese, laying them over both sides of the roll. Top with roast beef and nestle the pickles and roasted red peppers on the roast beef near the fold of the roll. Season with oregano, salt and freshly ground black pepper. Close the rolls and wrap with parchment paper to keep them closed.
- If you want to make these sandwiches ahead of time, rearrange how you build them as follows. First dry the pickles and red pepper strips with clean kitchen towel. Build the sandwiches by layering 2 slices of provolone cheese, laying them over both sides of the rolls. Spread some of the horseradish mayo on the cheese and then top with the roast beef. Place the dried roasted peppers and pickles on the roast beef near the fold of the roll. Season with oregano, salt and freshly ground black pepper. Close the sandwich making sure the roasted peppers and pickles are on the inside to ensure the bread does not become soggy. Wrap with parchment paper or aluminum foil.
- If you are not eating the sandwiches right away, store them in the refrigerator until you are ready to serve.
- When ready to serve, enjoy the sandwich cold with some potato chips or heat the sandwiches. You can heat them wrapped in foil on a BBQ grill for 5 to 6 minutes or unwrapped in your air fryer for 3 to 4 minutes – just enough for the cheese to melt and for the bread to get crusty. Let the hot sandwiches rest a few minutes before serving. Carefully unwrap and enjoy!
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