Hubs and I have determined that really, all one needs to make any version of this sandwich are 4 things: a protein, some sort of sauteed or grilled veggie, a soft, meltable cheese, and a condiment.
I can't remember if the name for this sandwich is called Warm Chicken Sandwiches with Spinach, Mushroom, and Fontina, but I do remember that it had the word warm in it. That's all it took.
Warm Chicken Sandwiches with Spinach, Mushrooms, and Fontina
Recipe Source: Bon Appetit
4 boneless, skinless chicken breasts
2 T of olive oil
1 container fresh, sliced mushrooms (the ones found in the produce section)
1 bag fresh spinach
Spicey mustard (we used Zatarain's Creole)
2 cups shredded Fontina cheese
4 medium sized hoagie rolls
Take chicken breasts and flatten to about 1/2 inch thick. We put ours in a gallon sized ziplock, one at a time, and flatten/pound with the smooth side of a meat tenderizer. Season chicken breasts and sautee with olive oil in a medium/high skillet till cooked through. Remove chicken to a plate.
Add mushrooms to skillet and sautee till they release their juices, add spinach and sautee till wilted and cooked through. Preheat oven to 325°, slice hoagie rolls down the center without cutting through, and the toast rolls in oven.
When rolls are toasted, remove from oven and slather a tablespoon of spicey mustard in each roll. Cut chicken into pieces, add to rolls, top with mushroom spinach mixture, and top that with shredded cheese. Wrap each sandwich in tin foil and place in oven for 10-15 minutes.
Remove from oven, add salt and pepper if desired and dig in! These reheat in the oven very nicely.
We checked out her gift store and I bought her memoire. That woman sure has worked hard for where she is today! She suffered from agoraphobia for almost 20 years. We also went to her brother's restaurant 
I even got a picture of a ghost, I think. We were doing one of those ghost tours inside the 
Peppermint Candy Ice Cream
We've seen this little guy (girl?) zipping around our property for some time. Maybe a year or so. But lately we've seen a few babies here and there, so we've considered renaming him/her to Mrs. Burns (anyone a Simpson's fan?).
I give you dear readers, yet ANOTHER recipe that contains alcohol! Yay me! Actually, don't let these sweet, innocent maraschino cherries fool you, they contain quite a punch. It's simple, batta-bing-batta-boom. Two step wonders over here! The best part is making these into chocolate covered cherries for the holidays!
When your ready, put a hose into the clear part of your meade and siphon off the golden nectar. You can put a small cloth at the end of your hose for a filter, but I've never had to do that. I'm just careful to not siphon up any of the sediment and stop when I'm close to the bottom. It helps to move your meade jug to the "siphoning spot" several days before you siphon. That way, any sediment stirred up during moving will have a chance to settle at the bottom.
Once you're done, cork your gallon jug and stick it in the refrigerator! As I said, this is a very sweet, complex dessert wine, so it's best to drink in very small amounts as if you would a cordial. It can be served chilled or warmed (for those frigid Floriday nights), and you will find that it has a wonderful honey/orange flavor with hints of spice. 
Your meade should look like this (in the pictures above, mine still has a way to go before it's perfectly clear). What's up with my husband's pinky finger????
Process:
Install water airlock. Put in dark place (in my case, the spare bathroom). It will start working in about an hour. After major foaming stops in a few days, add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeasties! Leave them alone except to remove the airlock to smell every once in a while.) 
Racking --- Don't you dare
Well we gave one more pumpkin ale a try and it was a FAIL too. We saw a 4 pack of Dogfish Head Punkin Ale at the store and thought, “WTH”. Sadly, we’ve tried all 5 pumpkin ales that are available in our area, so next year we’ll have to special order.
Overall, our experiment was sadly disappointing. Michelob's Jack Pumpkin Spice Ale didn't taste like anything more than a strong amber beer. It "says" it is brewed with select spices, such as nutmeg, cinnamon, ginger and clove, but we didn't taste a damn thing. The same thing goes for Blue Moon's Harvest Moon Pumpkin Ale. Overall it was meh. We'll be boiling ribs with these losers.
The recipe says it's a souffle (here I go again with the eggs), but it really turned out to be more of a mashed potato pie. The recipe says it's known in Italy as a sformato,which is kind of a molded custard. Either way, it was a great change from mashed taters or rice and great with any kind of gravy.
Afterwards, we got a truck and hauled everything to Goodwill and Habitat for Humanity. I took about a gazillion books we were trying to sell to a used bookstore to resell and donate to the Iraqi Veterans Hospital. Plus, we were selling cold drinks, Lemon Pound Cake, and Banana Nut Bread at the sale, so I took the leftovers to the Central Fla. SPCA to give to the staff. I sometimes do that as an appreciation for what they do everyday. Afterwards, we were pooped!
When hubs tells people that he's from Key West, he inevitably gets some sort of response asking WHY in the WORLD would he ever move from such a wonderful place? Well, unless you have a major drinking problem or enjoy working three jobs to stay afloat, Key West isn't all that or a bag of chips. But, it's fun to visit every now and again.
Whenever we go down there, we HAVE to visit Sandy's and either drink a Buche or Colada Cuban coffee. Sandy's is both a laundry mat and a Cuban Deli, but they serve the best damn Cuban sandwiches and Cuban coffee on the island. Basically, Buches are served in the leetle, leetle 1 oz. cups because they are the equivalent of Cuban speed. Over the years, hubs and I have built up a tolerance for Coladas, which are about 4 or 5 Buches in one glass. After one Colada, we're flying for the rest of the day. Don't tell my cardiologist.
Saturday night, we went to dinner with his family for his mom's 85th birthday party. It was really interesting to listen to some of the old "Conchs" talk about what Key West was like back in the 70's and 80's. Waiters and waitresses used to get tipped in cocaine instead of money and the clubs had parties that were basically free-for-all orgies. Good times!
I used the ham, swiss, and pickle mixture, which tasted amazingly like a Cuban sandwich sans the roast pork. But I could imagine it with:
These cookies are just the ticket. Oh yes, they’re gingersnaps alright, but just a little more “snappy” than what you’d expect. The kick comes from a touch of cayenne pepper, which really emphasizes the ginger’s finishing “snap”. Hence the extra snappy.
These were so easy, I didn't even have to lug the trusty-ol' Kitchenmaid out and use the dough hook. I just mixed this all up in a big bowl, then used my hands to finish kneading in the same bowl. I ended up using just a touch more flour called for, as I found the dough to be very shaggy.
Although we’ve been together for over 5 years, this past year has been a giddy new adventure. I still get proud goosebumps at calling him “my husband”, tax forms are different for me now, as well as the mail that arrives to our house under my new name. Things are more permanent and we both share the comfort knowing we are part of something bigger than ourselves. 
We will celebrate by trying to recreate some of the amazing experiences we shared from our wedding day to our 2 week honeymoon on Vancouver Island, B.C. and in Washington state. We’ll have dinner at the kitschy German restaurant where we had our wedding reception, to include swinging beir steins and an oompa-om-pah-pah German band. We’ll defrost the wedding cake I made; a gift for both of us on our wedding day. We’ll drink champagne and eat triple cream cheese with fresh fruit. We’ll even order cheesecake from the most out-of-this-world confectional at Pike’s Market in Seattle. 
It's pretty bad when you wish for a Tropical Depression just to get the rain. Speaking of, why do they call it a Tropical "depression"? Shouldn't it be named something more appropriate like "Tropical Fury" or "Tropical Irritation", or even "Tropical PMS?" There doesn't seem to be anything depressing about it, except the long lines at Home Despot and the non-stop media frenzy.
I bought these cute, little popsicle molds from Bad Breath and Beyond last month and I totally thought they would rock with those sippy straws for leakage, but they don’t. But that didn’t stop me from rocking the blender with some fresh fruit. Dole, eat your heart out!
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