Lunch With Nicker

Fun Food For the Kids

Most of these recipes are simple enough that the kids will need very little help. Others… well, they’ll be a great excuse for spending time with them. The idea will be that you can make something fairly simple to go along with each of the new stories.

Nicker loves peanuts! There are recipes here in Lunch With Nicker that use peanuts. Although most people enjoy them, some people have an allergy. This can be very serious. Parents, please be aware in case your child has this fairly rare allergy.

Preparing food often means using something sharp like a knife, or something hot like a stove or oven. Even for simple things, adult supervision is important.



In late January is Peanut Butter Day followed soon by Peanut Brittle Day. A recipe to make your own peanut butter is already here in Lunch With Nicker. Danny’s grandma, Edie, made another treat – peanut brittle (and Danny helped).



  • Cup (or so) peanuts
  • Bit of salt (if the peanuts are unsalted)
  • Cup of white sugar
  • 1/2 cup light corn syrup
  • Tablespoon (or so) butter
  • Teaspoon vanilla extract
  • Teaspoon baking soda


Grease or butter a baking sheet.
Put the peanuts, sugar, corn syrup and salt (if used) into a microwave-safe bowl and stir.
Cook in a microwave until the mixture is bubbly. (How long depends on the power of the microwave 3 to 7 minutes. Remember, it will be VERY hot so remind the adult helping to be careful.)
Quickly stir in the butter and vanilla extract.
Cook again for another couple of minutes.
Quickly stir in the baking soda until the mixture becomes foamy.
Quickly pour this onto the baking sheet and spread out to about a quarter-inch thickness.
Let cool.
Break into pieces and eat, eat, EAT!

Reindeer Cookies

There are SO many kinds of Christmas cookies! This one is easy to make, doesn’t require an oven … and is one of Nicker’s favorites. (You KNOW he loves peanuts!)

What you need:
Peanut shaped cookies (like Nutter Butters)
Small pretzels
Powdered sugar
Brown M&Ms
Red M&Ms

Mix the powdered sugar with a bit of water. Keep it thick because it will be a tasty glue.
Spread some across one end of the cookie to “glue” a pretzel for the antlers.
Dab two spots for the eyes and gently press in the brown eyes.
Dab a spot at the bottom and gently press in a red nose.


Emily’s Graped Squash

Emily makes it two ways – one way for Gordie, and one way for everyone else. Both involve cutting,  so an adult will be needed. The one for people who aren’t tortoises uses heat – an oven or microwave – so an adult is needed for that, too.
Both start with butternut squash (about 2 pounds) and red seedless grapes (about a cup). Cut the squash in half, clean out all the seeds, then peel and cut the squash into chunks of about one inch. Cut the grapes in half. For Gordie, you’re done.
If you’re not a tortoise, cut a sweet red onion into one inch (or smaller) chunks. Mix these with the squash chunks. You can also mix in sage or rosemary. (Freshly diced is best.) Danny likes it with some dabs of butter. Smear some olive oil in a pan. Bake or microwave until the squash and onion are tender. Stir in the grapes and bake or microwave again to become hot.
You already knew how to squash grapes. Now you know how to grape squash.

Danny’s Deviled Eggs

Making Danny’s Deviled Eggs is easy. Hard boil some eggs. Let them cool so they can be shelled. Cut them in half lengthwise. Remove the yolks and put them in a bowl with some mayonnaise. Mash this up into a paste. Spoon it back into the whites. Sprinkle some paprika on for the red (deviled) color. There you have it. That’s the way Danny does it.
The idea has been around at least since ancient Rome. In France they are called œuf mimosa and ouă umplute in Romania. (That means “stuffed eggs.”) Some countries serve them the way Danny does. Others are quite different. One difference is to use sour cream instead of mayonnaise. For another, they might be topped with caviar, or pieces of anchovy. A lot of people like to use chopped onion and parsley. Some add mustard. Tartar sauce, Worcestershire sauce, curry, dill … there are SO many ways.


Caramel Apples

This is so easy, made even easier because many stores sell kits. The most important part of those is the sticks. You can do this yourself. Crafts stores sell “popsickle sticks.” For small apples, bamboo skewers are really cheap! (For larger apples, stick in two or three.) Even a fork will do. Usually, the apple’s stem is removed and that’s where the stick is put in.

Bags of caramel are easy to find, especially around Halloween. It takes about a pound for each six apples. Heat it in a pot on the stove, or in the microwave. Some like to add a bit of milk. It doesn’t have to become hot hot, just melted enough to roll the apple in it. The kind of apple is up to you. Because the caramel is sweet, many prefer something like a Granny Smith apple. That’s your choice. Really, just about any apple will do. Melt the caramel, roll the apple to coat it. If you are like Nicker, roll it again in peanuts – then set the apples on wax paper so the caramel cools. (Some people merely butter the tray.) They can also be refrigerated to make the caramel set faster – and some prefer the apple to be cold anyway – and a cold apple sets the caramel faster.

Still another alternative is to also use chocolate. The process is much the same. You can roll melted chocolate over melted caramel, or melted caramel over melted chocolate. Or … why not a half-n-half? Chocolate on one side, caramel on the other? Ummm MMMMM!

Nicker’s S’Mores

S’mores are at least as old as 1925, and probably from before that. These are a campfire treat made over an open fire. They are simple to do but use a fire (hot) and end up with a very hot marshmallow. A piece of chocolate bar is placed on a graham cracker. A marshmallow on a stick is toasted over the fire until it is hot and melty. It’s then put onto the chocolate and quickly covered by another graham cracker. The heat of the melted marshmallow begins to melt the chocolate. Give it a minute to cool so you don’t burn your mouth.
For Nicker’s version, add some peanut butter beneath the chocolate. Those are called Nicker’ss’mores. (Say that fast six times – then eat another Nicker’ss’more.)


Peter’s Corned Beef Sandwiches

1 can (12-ounce) corned beef
A bit of mustard?
A dash of Worchestershire?
Some brown sugar?
Chopped onion?
Cheese slices
Dinner rolls

This one has so many ways. Tom’s mother would make it with 1/3 cup of ketchup, a tablespoon of mustard, and a medium onion diced. Dan prefers it with no mustard and barbecue sauce instead of ketchup. Peter and Tom like them best on potato dinner rolls. Nicker prefers hot dog buns. American cheese? Swiss? Both? Almost everyone wants the buns/rolls to be toasted first. Tom’s mother will mix the corned beef with the other ingredients to be somewhat like a sloppy joe mix. She toasts the buns in the oven until the edges just begin to brown, then goops in the mixture and toasts again. Finally, she puts the cheese slices on and folds the sandwiches while still hot enough to start to melt the cheese. The sandwiches are wrapped individually in foil and put into a warmed cooler. (The “cooler” can hold warmth as well as cold.)

Mini Pizzas

There are many ways to do this. Danny’s favorite way is to use English muffins. You can also use bagels, pieces of French bread, pieces of refrigerated (it’s in tubes at the store) biscuit dough, or even make your own pizza dough and simply make small “rounds” with it.
Danny will take the muffins and split them in half. (Most packaged muffins are already split but a knife might be needed.) Smear on a teaspoon or so of pizza sauce. Cover with shredded mozzarella cheese. Add whatever other toppings you like. Place on a cookie sheet. Bake at about 350 F for 10-15 minutes or until the cheese is melted and bubbly.
Look farther down in Lunch with Nicker for Nicker’s Focaccia. This is one way to make your own pizza dough. You’ll be amazed at how easy it is.

Pig in a Blanket

April 24 is “Pig-in-a-Blanket Day.” Pig-in-a-blanket has nothing to do with pigs or blankets. It’s a hot dog or sausage wrapped in something like biscuit dough or in a pancake. In Holland they are called worstenbroodjes or saucijzenbroodjes. Those in Scotland might call them kilted sausages. In America, using hot dogs is common. So is using Vienna sausage.
Almost everyone knows about putting a hot dog or sausage in a bun. What makes a pig-in-a-blanket different  is two things. Instead of being IN a bun or roll, the dough is wrapped around.  Second, a pig-in-a-blanket is small and can be eaten in just one or two bites.

An easy way is to get some hot dogs and a package of refrigerated biscuit dough at the store. Cut the hot dogs into pieces, and the dough also into pieces to wrap around the hot dog chunks. Toothpicks can be used to hold it together. Put them on a cookie sheet and bake at 350 F for about 10-15 minutes.

Deviled Eggs

One of Danny’s favorite things, especially at Easter, is deviled eggs. You will need a little help, but not much.
First, hard boil some eggs.
Peel the eggs. (There is no hurry. You can let them get completely cool. You can also use eggs that were colored for Easter.)
Cut the peeled eggs in half lengthwise.
Very carefully scoop out the yellow and put them into a bowl.
Mash with a fork.
Mix the yellow with mayonnaise. (Danny prefers Miracle Whip.) How much you need depends mostly on how many eggs you have. Some people add a bit of salt. Mix completely.
Spoon this into the egg white halves.
Danny likes to sprinkle the top with paprika.
It’s best to let them chill in the refrigerator for a while. Cover with plastic wrap or waxed paper to keep them from drying out.


Peanut Butter

Getting peanut butter from a jar at the store is easier, but making your own isn’t difficult.
Start with 2 cups of unsalted, roasted peanuts. Put them in a blender with a tablespoon of oil (peanut oil is best but any kitchen oil will do.) Add a quarter teaspoon of salt. If you want, put in a tiny bit of sugar or honey. Now blend, blend, blend until it’s smooth. (If you like “chunky style,” blend for less time.)
Since this is fresh, with no preservatives, it should be eaten quickly. Put it in the refrigerator, and even then eat it up within about a week. After sitting even a little while, the oil may separate and rise to the top. Just give it a stirring.
For more fun, you can get peanuts in their shells. Then you get to shell the peanuts. Be sure to also clean off any skins. Remember that peanuts in their shells are a lot of shell and air. You’ll need quite a few to get 2 cups of actual peanuts. (Hmmm, what crafts can you do with the shells?)
Peanuts in the shell are usually already roasted and salted. If salted, you may not need any additional salt.
Sometimes you can find raw peanuts. For peanut butter, they have to be roasted first. This can be done in an oven. Spread the peanuts on a cookie sheet. With the help of an adult, set the oven to 350 degrees. If the peanuts are still in the shells, 20 to 25 minutes will roast them. If the raw peanuts are already shelled, 15 to 20 minutes should be enough. Remember, they are very hot. Let them cool before touching!


The easiest way is to use dessert gelatin (like Jello) and a water dropper. Pile the gelatin on a plate. Drip water onto a spot and let it absorb. It will need about 6 drops. Gently lift out with a fork.

Better but more complicated requires cooking. An adult will be needed for this.
Get a cake pan that is 9 x 5 x 3. Line it with aluminum foil, then coat with vegetable oil or spray with something like Pam.
Put a cup of sugar and a cup of light corn syrup in a 1 ½ quart pan. Use medium-high heat and stir constantly until all the sugar is dissolved. If you have a candy thermometer, heat to 280 degrees. You can also test by taking a small amount and dropping it into cold water. It should become hard threads.
Meanwhile, use a 2 quart pan and heat 3/4 cup of orange juice, a package of fruit pectin (1 ¾ ounces) and ½ teaspoon of baking soda. Stir constantly until it is all liquid, no powder left.
Slowly pour the sugar mixture into the orange juice mixture. Add a couple drops of red coloring if you want a brighter color. Stir constantly. Remove from heat and let stand for a few minutes. Skim off any foam.
Pour into the lined cake pan. Let stand uncovered for 24 hours.
Remove foil and candy from pan. Cut into squares each about ¾-1 inch. Roll in sugar to coat all sides.
It’s best to let them stand uncovered for about an hour. Store what you don’t eat right away in a sealed container.
You can also use other kinds of juice. The recipe is the same, except you will want blue food coloring for grape juice, yellow for apple juice, etc.


I’m pretty sure that this is the kind of peanut pie that Nicker found there in Lake Edie. Mom or Dad will have to help because a mixer and an oven are needed.

You’ll need:
A 9-inch unbaked pie shell (from the store or homemade)
3 large eggs
½ cup sugar
¼ cup butter (melted)
1 ½ cups dark corn syrup
1 teaspoon vanilla extract
1 ½ cups chopped roasted peanuts

Beat the eggs in a mixer bowl until foamy. Put in the sugar, syrup, butter and vanilla. Mix until blended. Stir in the peanuts. Pour this into pie shell.

Bake at 375 for about 50 minutes, or until a knife comes out clean.

It can be served hot, or you can do what Edie did and let it cool. (Just be sure that there are no sea dragons near.)


No oven is needed, and no mixer, but you’ll have to do some stirring.

At the store get:
A couple of 9-inch graham cracker pie crusts
An 8-ounce package of cream cheese
Powdered sugar (enough for 1 ½ cups)
Peanut butter (enough for a cup)
Milk (enough for a cup)
Frozen whipped cream topping (16 ounces)

If you want, also get more whipped cream topping. (Nicker likes it best when chocolate chips are sprinkled over the top of the whipped cream. Danny prefers colored sprinkles. Emily told me that she likes sliced strawberries on top.)

Soften the cream cheese by letting it sit out on the counter for a while. And let the frozen whipped cream thaw.

Get a bowl and stir together the softened cream cheese, powdered sugar and peanut butter until they are smooth. Carefully stir in the thawed whipped cream. Spoon this into the pie crusts, cover and freeze. (They don’t have to be solid and hard, just firm.)


You can get these in the store, but did you know that you can make your own? And it’s SO easy!

You’ll need miniature muffin cups. Regular muffin cups are just too big (although you could use a scissors and cut them to be smaller).

Get some chocolate chips. These can be the sweet milk chocolate, semi-sweet, bitter-sweet or dark chocolate. These will get melted in a double-boiler on the stove, or you can use the microwave. Don’t get it TOO hot – you just want it soft enough to spread. A teaspoon works fine for that. Cover the bottom and sides of the muffin cup. Let it cool and harden.

Use another teaspoon to put in and spread the peanut butter. Creamy or crunchy, your choice. (Or you can even *make your own.*)

Then cover the top with more chocolate.

Just two things are left to do. Let them cool and harden. AND EAT!


Danny’s Raw Apple Pie

Core and peel an apple, then cut it into slices. One apple per person should be enough. Almost any kind of apple is fine. For each apple, put about a teaspoon of sugar (less is okay) into a baggie along with a sprinkle of cinnamon. Seal it and let the kids give it a good shake. Open and put in the slices. Seal again and shake, shake, shake, shake. Now eat, eat, eat, eat, eat.

Chuco Dogs

Be aware that hot dogs can cause choking and that this recipe can be very hot. Some prefer to precook the hot dogs by boiling, broiling or grilling. You can cut them into pieces or leave them whole. What it comes down to is that you’re serving hot dogs. Do as you would normally do.

Here’s the difference. You don’t use buns.

Slice the hot dog along its length and put in slices of cheese. Now roll the stuff hot dog in a tortilla. Heat in the microwave long enough to melt the cheese.

You’re done!

You can put ketchup, mustard, chili, whatever inside, or have these for dipping.

Double Double Cheesy Cheesy Melt Melt

Think grilled cheese and you’re almost there – but in a hurry you can do this in a microwave (which is how I always make them for Danny).

Slice of bread, slice of cheese, slice of bread … now put it into a microwave until the cheese just begins to melt. Take it out, flip it over, put on another slice of cheese and another slice of bread. That’s the double double cheesy cheesy. Put it back into the microwave (the melt melt part).

An option is to add thin slices of lunchmeat.

If you grill it, it’s best to lightly toast the middle slice of bread and cook it all at once.

You can cut it as you normally would, but try this. It was a Danny favorite, called a “puzzle cut.” Instead of sideways or diagonal, I would cut it into shapes. Squares, triangles, even curves. You won’t get many puzzle pieces but even five or six makes the sandwich into a creative difference.

Nicker’s Focaccia

Have you ever made your own bread? It’s not difficult. This can be flat bread, rolls, bread sticks … you can even use it to make pizza. It’s much easier than it sounds.

3 cups unbleached all-purpose flour
1 cup water
1 packet yeast
Tablespoon brown sugar
Teaspoon salt
Tablespoon Italian seasoning
3-4 tablespoons olive oil

In a small bowl, put the yeast into about a half cup of warm (not hot!) water with a sprinkle of sugar. Stir gently and let it sit. After about 5 or 10 minutes it should begin to get foamy.

Put the rest of the sugar, salt, Italian seasoning, 2 or 3 tablespoons of olive oil and about a cup of flour into a large bowl. Pour in the yeast mix and stir with a spoon to mix. Add more flour and water a little at a time and stir. The dough should be well mixed and not at all sticky. If someone can show you how, knead the dough on a lightly floured surface until the ball of dough is uniform and elastic, and formed into a ball. Lightly oil a clean bowl that is at least twice the size of the dough. Flip the ball of dough to be covered with the oil. Cover with a clean towel and let it sit for a couple of hours. The dough will “rise” to about twice its original size.

Punch the risen ball of dough and put it on a lightly floured clean flat surface. Knead the dough back into a uniform, elastic, unsticky ball.

Lightly oil a cookie sheet. Put the ball of dough in the middle. Press down with your hands and fingers, and spread the dough onto the sheet until it is about a half-inch thick. Smear the top with a little more olive oil.


This is the fun part. You can put on all sorts of toppings, or none at all.

I like to spread on more Italian seasoning, and some finely chopped garlic. Edie loves it when I smear on some white alfredo sauce with very thinly slice tomatoes. Danny wants it with grated parmesan cheese. You can even put on things like pepperoni, mushrooms or anything else you might like.

Gentle cover the pan with a clean towel and let it sit for anything from a few minutes to about an hour.

Heat the oven to 425. Bake the bread for 15 to 20 minutes. (Be careful that it doesn’t burn.) Let it cool a while, slice and EAT!

Shish Kebab

There are lots of ways to make shish-kebab. The tradition is to use lamb. Most of the time, I use both sirloin and chicken. (When I use shrimp, the shrimp and vegetables are cooked separately because the vegetables take fairly long to cook, and the shrimp take just a few minutes.)

For lamb, beef or chicken, I cut the meat into chunks 1-2 inches each. It’s easier if the meat is a little stiff from freezing. This part is done first because the meat will marinate (soak in juice I’ll show you how to make) for several hours.

For the vegetables, I cut up bell pepper and onion slices the same size as the meat or a bit larger. Then I some fresh, whole, button mushrooms (also an inch or so) and remove the stems. Finally are the cherry tomatoes. (Often, I also use zucchini slices. You can even use chunks of potato if you want. Some people even use pieces of pineapple, especially when grilling shrimp.)


The amounts depend on how much meat you have. You want enough marinade to completely coat the meat, but it doesn’t have to be swimming in the marinade.

I use olive oil. You can use any liquid cooking oil. Pour that into a bowl along with about half that amount of soy sauce. I like to put in a few dashes of Worcestershire sauce. Add salt and pepper. (You don’t need much salt, or none, if you use regular soy sauce.) The next part is the only part that is a little tricky that is a little tricky. It depends on how much you like garlic.

Crush some garlic cloves. Personally, I like a LOT of garlic. I’ll do 3-4 cloves of garlic per pound. If you don’t like garlic, or aren’t used to it, use less. You can leave it out if you absolutely MUST, but … well, believe me. This needs garlic!

Oh, by the way, please please please don’t use that stuff in a jar. Get fresh garlic and make the effort to peel, clean and crush it.

Put the garlic into the liquid and give it a good stir. Plop in the meat chunks and give that a good stir until every piece is coated. Now cover the bowl and put it into refrigerator. (Make sure it is sealed well. Garlic has a strong odor.) Give it a good stir every hour or so and put it back. The longer you let it marinate, the better.

Sometimes I will squeeze in the juice of a lime (or two). This adds an interesting flavor. More important, it makes the meat more tender.


To make the shish-kebabs, get the meats and vegetables ready. I use metal skewers. (Bamboo skewers are also available. Those are woody and might light on fire on a hot grill. When I use those, I soak them in water first.)

Alternate the pieces. Onion, meat, pepper, tomato, mushroom, meat, onion, meat, onion, pepper, meat …. It doesn’t matter what the order is. That depends more on how much you have of what. I like to put onion against the meat because of the flavor. That’s up to you.

Get each of the pieces fairly tight, but don’t squeeze them together.


Place them on a hot grill. Give them a quarter turn roughly every 5 minutes. I also flip them around about halfway through the cooking, and use the turning and flipping to rearrange the skewers. That helps when there are cooler spots on the grill.

How long it takes depends on what ingredients are used, the heat, the wind blowing … all sorts of things. I’ll even share a secret with you.

Do you remember the cotton candy story? At carnivals and fairs, people who sell things like hamburgers will put things like onion and especially garlic on the grills. This has little to do with the taste. The whole idea is the wonderful aroma.

When I grill shish-kebab, that … mmmm … that yummy smell just makes the eating better. So, I take my time. And I keep some of the marinade to brush on now and then just to make that smell better.

I like zucchini (Marci, Nicker’s artist doesn’t). It’s also a good way to know if the shish-kebab is done. When it is beginning to get soft, the meat is done. If it is gushy (you know what I mean), the meat is overdone. I also watch the onions. Those parts that stick out on their own might burn and turn black. That’s okay. What matters is the part of the onion a little farther in. Soft, not gushy … and you probably have all of it just right.


Torta Chivito

Sandwiches can be just about anything. Use bread, or something like bread. Fill it, roll it, layer it, cover it, with just about anything. Then eat it (or give it to someone else to eat).

A very common sandwich, at least in America, is to put peanut butter on one piece of bread, some kind of jelly on another, and put them together. Sometimes I like to use mayonnaise instead of jelly. Other times I use peanut butter and sliced banana. The famous American singer, Elvis Presley, made his with peanut butter, sliced banana and slices of fried bacon. (Naturally, this sandwich is called “The Elvis.”)

What do you like?

Ham and cheese is popular all over the world. Sometimes it’s slices of ham, sometimes the ham is fried first, sometimes it’s thick, and sometimes it’s sliced very thin. What kind of cheese do you like? American, cheddar, Swiss, feta? You can eat the sandwich as it is, you can toast it, you can fry it.

Maybe you prefer beef. In South America there is a country named Chile. If you order a barros jarpa, you’ll get a ham sandwich. If you order a barros luco, it will be a beef sandwich. Not far away in the country of Uruguay, the chivito has both ham and beef, and the beef is usually steak.

Back in America is the Philly Steak sandwich. You can get ham on it, I guess, maybe even chicken. Usually it is made with pieces of steak, fried (or at least heated) together with green bell pepper, onion, then covered with cheese (often provolone) and served in a roll. It’s fun to watch it being made fresh because the cook will be flipping it constantly on the grill. And it smells GREAT!

In Chicago is an interesting sandwich called “the mother-in-law.” Basically, this is a tamale in a hot dog bun. Ben’s “Chuco Dog” goes in reverse. It’s a hot dog in a tortilla. One of Danny’s favorites is the double-double-cheesy-cheesy melt-melt. He especially likes it with a puzzle cut.

You can use regular bread, rolls or buns of various sizes and shapes, pita pocket bread to stuff, artisan loaves, flat bread … anything you want. Inside, or on top, it depends on … what do YOU like?

Typical Bread Pitas

Now here are some sandwiches you might like to try.


These sound easy but you might need some help. (I usually do.)

For most burgers, I will divide a pound of meat into four parts. For these, it’s easier if you divide it into just three parts. Then divide each part into two parts. Now flatten these very thin, with all of them being the same size. Salt and pepper as you wish.

Chop some onion. Put a small amount in the center of half of the patties and spread it. Don’t squeeze it in, just spread it – and NOT to the very edges.

Plop another pattie on top. Use your fingers to seal the edges.

Now bake, fry, grill – whatever you want.


You can do this with ground beef, but I think it is best with ground lamb. They’re just like regular hamburgers except … you mix in a bunch of chopped fresh parsley, and a little extra pepper.


There are many ways to make this sandwich.

Usually, the bread is dark rye. Sometimes it is light rye. A restaurant near me uses a marbled rye, which is kind both at the same time.

The meat is usually either corned beef or pastrami.

The cheese is usually either provolone or Swiss.

Usually, “thousand island dressing” is there, but sometimes just mayonnaise, or even mustard, tartar sauce or some other things. (It’s just my opinion, ketchup would ruin this.)

My own favorite way is to also have sauerkraut on the sandwich.

Put down a piece of bread, then put on the layers, then top it with another piece of bread. With a little butter in a skillet, fry it on one side, flip, fry it on the other … EAT!

Dagwood Reuben


I’m including this mostly because of “Steven’s Silly Sandwich.” There was, and still is, a famous comic strip called Blondie. Her husband, Dagwood, loved sandwiches so much that he would pile them high. He’d put in whatever he had until the sandwich was bigger than anyone could bite into. This is little like Steven’s Silly Sandwich, but it tastes good.


This one is SO fun. It comes mostly from the northeast United States. It starts by taking a piece of bread and smearing on some peanut butter. Now you have a choice. One way is to put little pieces of marshmallow on the peanut butter and heat until they melt. The other is to use marshmallow topping from a jar, like for ice cream. After that, you can eat it or heat it.

Fluffernutter Burrito


There are many kinds of bread around the world. There are loaves, rolls, biscuits, pitas … all kinds of things. Something called “flatbread” isn’t always flat. A tortilla is. It’s Mexican. (Also from Mexico is the torta, which is more like a roll.) You can find all sorts of recipes to make tortillas, both from corn and from wheat. You can also buy them in many stores – although making them is great fun.

They come out to be a thin, flat, round circle.

Now comes one of the reasons why Boston passed a law to saw what “sandwich” means.

The tortilla is bread because it’s made from grain, but it’s completely different from what most people think of as bread because it’s so flat. It is almost always rolled around whatever the filler is, and that can be just about anything. But the tortilla isn’t the only kind of bread that gets rolled around a filling. That’s why I am including it here.

A common filler is refried beans, usually with cheese. Also common is chili (of various kinds). A breakfast burrito can be like scrambled eggs and other things wrapped inside. There are even dessert burritos, like an apple pie without the crust. The famous “Chuco Dog” is a hot dog that uses a tortilla instead of a bun.


It’s not quite accurate but, “What is known in America as a French fry is called a chip in England. In England, a French fry would be more like a shoestring potato in America.” As I said, that’s not exactly correct but is close enough. The American French is fairly large. Similar, and also nearly accurate, what is called a potato chip in America is called a crisp in England. The third thing is that in some parts of the United Kingdom (England, Wales, Scotland, Ireland …) when these are used on bread, the sandwich is called a butty.

So, a chip butty is like a French fry sandwich, and a crisp butty is like a sandwich made with potato chips.

It’s fairly common for a chip butty to have tomato sauce on it. For the crisp butty, sliced pickles are often used.

Ulster Fry Chip Butty Farl


Elanna (the lady who Gracie owns) told me about the Ulster fry. It’s made with a kind of bread called farl. Farl is really interesting. It’s made using baking soda and buttermilk with the flour. Usually it is fried, but it can also be baked.

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