Sometimes a slight change transforms a meal. Take peanut butter and jelly. I used to hate jelly, therefore I only ate peanut butter…on a hamburger bun. Soon I came around to jelly, creating a PB&J on rye. Then it turned into an open faced sandwich with peanut butter and mashed bananas on whole wheat. Sometimes I added potato chips.
And then I forgot about PB&J and PB&B. Tomatoes caught my eye all summer as the sandwich filler of choice. But now that it’s turning cold I crave something simple and familiar.
On the last day of the farmers’ market I purchased a farm-made grape jelly (without any corn syrup!) And to switch things up, I let the peanut butter melt into a warm and toasted raisin bagel and then topped it with jelly. 80 absolutely despised the warm peanut butter, linking it to some awful childhood memory of eating hot peanut butter on a rice cake. And I’d have to agree, rice cakes would leave me with nightmares as well. But I liked the extra creaminess the peanut took on as it was heated from the bagel.
But now I’m looking for another way to enhance a peanut butter sandwich. How do you up the PB&J ante?
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