It was the best of limes; it was the worst of limes.
That’s bad, but how does one begin a farewell food column?
As many of you may know, I’ve left Portales to take a reporter position at the Rio Rancho Observer.
Thanks to those who contributed recipes, made comments or simply read the column, and to the editors who let me write it.
Among other things, I’ve learned super glue can seal cut skin, anything goes with peanut butter and people are more interested in food columns than I knew. For those who wondered, yes, I did eat, and often cook, most recipes.
Now, here’s one for the road, used with permission from www.tasteofhome.com:
Apple-swiss turkey sandwiches
• 3 tablespoons honey mustard
• 8 slices multi-grain bread, toasted
• 2 medium apples, thinly sliced
• 8 slices reduced-fat Swiss cheese
• 1/2 cup thinly sliced cucumber
• 8 ounces thinly sliced cooked turkey breast
Lightly spread mustard on each slice of toast; set aside. Place apples on a microwave-safe plate and microwave, uncovered, on high for 1 minute or until slightly softened.
Arrange half of the apple slices and cheese on 4 slices of toast. Top with cucumber and turkey. Add remaining apple and cheese slices. Top with remaining toast, mustard side down.