With the abundance of cherries at Whole Foods, on sale for 2 bucks a pound........this sandwich, that I created for GATHER, calls out........I always keep a cranberry preserve in the refrigerator, made by simply boiling cranberries in water with ginger, cinnamon stick, sourwood honey and lemon zest......and a mayonnaise is easy enough to make. That done, I cut a spicy roasted chicken breast, skinned and boned, into chunks, add enough mayo to make a thick pasty ball, then add a few sliced black cherries, a handful of juicy black raisins, a tablespoon of golden Indian curry powder, a handful of walnuts and some diced fresh Georgia peach. Mixing this concoction should release some juices and achieve the proper, still thick, texture to spoon onto toasted Arnold's whole wheat, double fiber bread...which is perfect for this type of sandwich. If, when the sandwich is cut on the diagonal, bits and pieces of its ingredients fall onto the board, the mixture is too wet...
Utilization of the hand-made 'pitchfork' that a friend made a half century ago in Richard Mafong's metalsmithing class at Georgia State University...............
a mini-lunch, shared on a long-handled silver 'pitchfork' with a tiny adult 'hand fed' Pomeranian that is visiting a next door neighbor....and loved licking up the last of the dribbles of Saus Bumbu Tumis...... a glop of pumpkin/almond/ginger bread with ligonberry preserves and sliced almonds, now that 'Chi-Chi' dog has returned to her mommy's lap, taking her dripping tongue with her........although, I can see her nostrils, widening, at the potential of 'dessert'.......upps.....here she comes.....as I gobble the last crumbs, leaving a dry crust for 'Chi-Chi'.......
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