When I was a kid my mother used to make spaghetti sauce and chili sandwiches, respectively, for my lunch. She’d make the sandwich while the sauce or chili was still cold and stiff and by the time I ate them at lunch the fillings would have warmed to room temperature and leaked through the bread. I LOVED them.

Husoor was at work and I decided to make myself a bolognese sandwich with muffuletta and Swiss cheese—a fusion sandwich . . . in some way very reminiscent of those happy school lunches. German hard roll reinforced with Swiss cheese on the top and bottom for leakage protection (and deliciousness) and then loaded with Italian delights, bolognese sauce and muffuletta, although muffuletta is Italian-American but who’s nitpicking aside from what’s-his-face and he was at work. Obviously I had to do this while he was gone because he’d have hyperventilated merely at the concept not to mention the mess I’d made—although I think he’d happily have eaten it.

I heated the sandwich up in the oven so it was hot and the cheese was melting. It was fantastic. I wish I could have shown it to my mother, she’d have been so proud. The kitchen was all spic and span by the time the Food Infractions Patrol returned home. I don’t think he ever even knew I’d made it. So, no harm no foul. Good lunch though.

I am home from Germany now. More on that later.

My lifetime quest for French bread

Ideally I would be finding it in a charming little boulangerie in France or, if life were fair, making it in my own kitchen with home made butter. Imagine my surprise, delight, chagrin to find perfect French bread in the form of plain old supermarket brötchen in Berlin. These particular Brötchen were still hot from the oven. They were just perfect. Crisp, thin crust and tender, airy crumb. Delicious. I had intended to make a sandwich for lunch but the bread was so good that I just ate it, still warm, with Irish butter. I think they are 19¢.

And can we talk frankly about the German language? Bread is Brot, no umlaut. Bread roll or bun is Brötchen (little bread) and has an umlaut. Excuse me? Wha?

Interestingly, the word “frank” the base word of “frankly” comes from the Germanic Franks, a group of Germanic peoples who lived in what is now Germany and France around 400. And the Germans are nothing if not frank.