In the CFPB fight, history repeats itself as farce. What it means, and what it says about the parties involved, in my latest at The Federalist.
Which states pay more in taxes? I looked into the numbers today at The Federalist:
Today at The Federalist, I wrote about the fight over the adoption tax credit, and what it says about the Republican Party’s lack of commitment to true tax reform.
My latest at The Federalist: why Major League Baseball should expand–to New York.
My last bizarre voyage into Sandwich Twitter was back in June and was enough to keep me away for a while. This time, however, Jess Epstein (@jessepstein a/k/a Sandwich Lady) published an excerpt from her venerable Depression-era cookbook that looked good enough to try, so I’m back for Sandwich Twitter II: The Baconing.
At first glance, the recipe appears to be a take on the classic British sandwich, the Bacon Butty, of which I’m already a big fan. This being America, the author went and added some cheese. That makes sense: cheese makes everything better.
I assumed the “mustard” here meant ground mustard, not the condiment. Since I’m cooking for one, I halved the recipe. I pre-heated the oven and mixed the spread, and topped with bacon as directed.
Seven minutes in the toaster oven produced the result:
My first reaction was that I like my bacon a little more well done than that, but it was mostly OK. The cheese and bacon, unsurprisingly, was a good combination. Given those two ingredients, you can probably leave out the salt, but even with it, it wasn’t excessively salty.
It’s a rich sandwich with cheap ingredients, the sort of thing you’d expect from a 1930s cookbook. And it was actually really good! I ate it open-faced, though I suspect regular-style would work OK, too. The mustard flavor added some complexity, but I’m not sure I tasted the paprika.
The verdict: give it a try. If you like bacon and cheese, you can’t go wrong here. It’s nothing amazing, but it’s an upgrade on a standard bacon sandwich that will make for a tasty, filling lunch. ✮✮✮✮✩