Yes, I joined a cult founded by the New York Times recipe section, with their fondness for discussing weird shit that’s trendy right now even though it’s usually not nearly as tasty as they claim.
But this time it’s different. This time, the trendy weird thing turned into an inspiration, an improvement, on what in my opinion was the pinnacle of late night stoner snacks, the peanut butter, cock sauce, and honey sandwich. By the time I got around to wondering how pickles would be on it, I had moved into a phase of my life where new innovations in late night stoner snacks had lost their relevancy. But I still eat peanut butter, sriracha, and honey sandwiches.
Look, this is all science fiction author Chuck Wendig’s fault. This isn’t some random act of heresy, I think I actually toned things down a bit. He put bacon and mayonnaise on his, okay? I was reading his blog instead of working earlier today, and I needed to run by the store on the way home to pick up stuff for dinner anyways. So… I grabbed some bread ‘n butter pickles.
Then I went home. I made a sandwich.
It was weird.
The crunchy pickle texture over the smoothness of the peanut butter. But the sweetness and brine of the pickle added a new layer to a sandwich I’ve been eating for years. It seemed to bring out a smokiness of the sriracha that I’d never noticed before. Like Chuck says in his post, it had a lot of the flavor levels of Thai food, a little savory, a little sweet, with that brine undertone that brings everything together.
It was weird.
It was also delicious.
I’ll probably do it again.
Also, I am back, the blog is back, this summer is going to be a serious matter of kicking the asses of my psychological and spiritual enemies and writing their names down in a be-spelled grimoire that will give me ultimate power over all the daemons that once tortured me.
Translation: I’m going to write a lot and I’m taking coding classes.