The PB&J Gospel According to Sophia.
Jun. 16th, 2003 10:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
When making a peanut butter and jelly sandwich,
Bread should be 100% stone-ground whole grain bread;
Peanut butter should be crunchy;
Jelly/preserves/jam should be 100% fruit and should be scooped on so thick it is dripping out the sides.
Bread should be 100% stone-ground whole grain bread;
Peanut butter should be crunchy;
Jelly/preserves/jam should be 100% fruit and should be scooped on so thick it is dripping out the sides.
no subject
Date: 2003-06-16 08:51 am (UTC)Ever tried banana slices instead of jelly? Or honey? Mmmmmm...
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Date: 2003-06-16 08:59 am (UTC)no subject
Date: 2003-06-16 09:06 am (UTC)no subject
Date: 2003-06-16 09:47 am (UTC):)
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Date: 2003-06-16 09:56 am (UTC)Only smooth peanut butter shall do. To ruin the otherwise perfect PB&J with bits of unground peanut is an abomination! Only peanut butter in its full creamy smoothness glory is worthy of the place next to stone-ground whole grain bread and 100 percent fruit preserves (especially if the preserves be rasberry or blackberry!)
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Date: 2003-06-16 10:26 am (UTC)no subject
Date: 2003-06-16 10:26 am (UTC)no subject
Date: 2003-06-16 10:27 am (UTC)no subject
Date: 2003-06-16 10:27 am (UTC)no subject
Date: 2003-06-16 10:28 am (UTC)no subject
Date: 2003-06-16 10:30 am (UTC)Raspberry and blackberry are indeed good stuff, but I admit a partiality to whole-fruit black cherry preserves.
no subject
Date: 2003-06-16 11:15 am (UTC):chortle:
Re:
Date: 2003-06-16 12:04 pm (UTC)no subject
Date: 2003-06-16 07:57 pm (UTC)That's good eatin'