That's right. I rode to work in the dark, high-fived some drunk dudes after serving them piles of greasy food, and at the end of the day I still felt like cooking dinner. Maybe because it feels like spring today. Maybe because I have been looking forward to making this sandwich since Andy mentioned it a few days ago. I am not going to argue with you about what to call it--obviously it is not a traditional reuben. However, tempeh makes a tasty sandwich. Thick rye, Daia vegan cheese, homemade thousand island sauce, and saurkraut I made with cabbage from our garden. Oh my. And last week, the first Strawberry Abita of the season was available, a beloved local and seaonal favorite. All this and a little Sam Cooke too.
