Red and Rover by Brian Basset for July 25, 2014

Oh, YUCK Red!!! ;P

Mainlining PB&J is the best way to go!

Making a sandwich is an artistic process. I like my ham and swiss (on rye of course!) with mustard and mayo. But I’m very particular. The mustard must be on the ham side and the mayo on the cheese side.

I always make my PB&Js with buttered bread! I figure if your gonna go, why not go first class…

I will eat peanut butter right out of the jar (has to be crunchy), but I don’t think I could stomach eating jam straight from the jar. That’s just too sweet.

PB&J with mustard isn’t bad… I draw the line at onion, though.

What sort of logic simply rearranges the words (or initials) to indicate the omission of an ingredient?

I don’t know which I like better, peanut butter and jelly or peanut butter and banana.

Tom Flapwell: The strip is written in the English language; logic has noithing to do with it.

Love the “Classic White” bread! Nice touch, Brian!

Good ol’ Wonder Bread in the back ground. As my grandfather used to say “it’s called wonder bread because you squeeze it and you wonder where it went” :-)

How about a spoon of PB and a spoon of jam in a bowl of yoghurt? Yummy!

I always make sure I get extra on the knife that I have to lick off.

Red, I’m there!!

I dip my spoon in the PB (crunchy, of course) then in the Jam (sugar free) jar so I have both on one spoon. Cutting out the bread drops the calories and carbs so I can indulge in a favorite combo as a dessert but not worry about my blood sugars going whacko! Diabetics will find a way! :o)

I make killer PB&Js, with the just the exact perfect ratio of PB to J. I never make them for myself, but whenever my son asks me to make him one, I charge a little fee for the service and slice a strip off the inside of one of the halves for myself.