“The usual?” Mary grabbed two slices of sourdough from a bag before slapping on some tuna salad.
“Yeah,” Tom replied looking around the deli.
Two small puddles of rain water merged on the floor. He shook the drops from his umbrella before sticking it into a cloth grocery sack. Water leaked through the canvas of the heavy bag. He looked around to see if anyone saw its contents.
Mary sliced through his sandwich, placed it on a plate with pickle, and pushed it toward him. He placed on his tray a banana from the fruit basket and a cello-wrapped brownie from the deserts.
“Just a cup of ice water,” he said paying for the lunch.
Today, he refused to eat an ordinary peanut butter and jelly sandwich. His sandwich would express attitude. It would be special. He aimed to make it wonderful.
John Harvey Kellogg, the guy who invented corn flakes, figured out how to make peanut butter from raw peanuts. The guy who often gets the credit, George Washington Carver, had nothing to do with it. Richard Allen Hofacker knew all about the main use for peanut butter; a protein substitute. He also knew why doctors use it to detect Alzheimer’s; it tests a person’s sense of smell. A day without peanut butter was a waste.
The time making his peanut butter sandwich took too long. Hofacker figured it would take as long as the three-minute video. It took longer. Hofacker fired up the waffle iron. It took five minutes to get hot. He reached into the wrapping covering the bread, with organic blue cornmeal, and he pulled out two slices. The iron was hot and he dropped both slices in, moving them around to cover all the holes, and pressed down. The video explained it was best to flatten the bread first. That seemed like it would take longer, but Hofacker hadn’t tried the recipe before.