Sandwich Sunday

Sandwich Sunday  //  

Well let’s see…

The past few months have been busy. Very busy. There’s been an engagement, a new job, and everything in between. This year has been a little crazy, but exciting.

As a result, the Sandwich Sunday posts have taken a back seat – as you’ve probably noticed! And, unfortunately, I’ve decided that I’m (mostly) done taking photos of food. I know, I know… I barely got started on this thing! Oh well – things change.

Instead of continuing on here, I’ve started up a new blog on my personal website. I’m currently freelancing as a graphic/web designer, and this new space will center around the work that I do on a daily basis. It’ll also include side projects, weekend photos, and – yes – a recipe from time to time. If you’ve enjoyed Sandwich Sunday, then perhaps you’ll care to follow along:

It’s been fun around here – but it’s time to move on. Bigger and better things. See you on the other side.


Poached Eggs on Polenta  //  

A quick and easy post for a quick and easy brunch.

Erin and I recently spent a long weekend in Healdsburg, CA, smack in the middle of some of the best food and wine country one could ask for (we live a rough life, I know). The highlight of our little getaway, I think, was the simple brunch we ate our first morning in town. Takeout style, feet up on a park bench, coffee in hand.

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The Horchata Russian  //  

Sandwich Sunday // Horchata Russian

So I have a confession.

I’ve never seen Star Wars. Never. Not any of them. Not the old ones, not the new ones, not the old ones that were remade into new ones (or whatever happened with that whole thing). None of them. In fact, I routinely confuse Star Wars with Star Trek, which deeply offends the nerdiest of my friends and family. “Do you speak Klingon?”

What can I say? No interest. None. Sorry.

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Chorizo Quiche w/ Avocado Crema  //  

As I sit down to write this, I’m trying to decide which of two stories I’m going to share tonight. First, there’s the one about the time Rosie O’Donnell got me kicked off the internet. And second, there’s the one about my former love affair with Taco Bell’s 52-grams-of-fat-per-serving Nachos Bell Grande.

Tough choice.

Being that this post’s recipe is all about chorizo, cheese, and sour cream, though, I think it’s only appropriate that I tell you the one about Rosie O’Donnell.

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