Lunch from Roy's

Roy's Club Italian Restaurant. I've had some great dinners at this place. It's old style. Like the place I use to go to as a child, called the Empire Room, where Carol the waitress always brought Dad his bourbon and water, Mom her Vodka and Tonic and me a Shirley Temple, unless I was feeling feisty and wanted a Roy Rogers before taking our dinner orders. It's dark and red complete with oil paintings of Italian ruins and live music and the first thing on your table is the antipasta plate. Just like the Empire Room. But just to the right side of this lovely old restaurant is Roy's deli, where you can buy old style meat cuts. Coppa, headcheese, prosciutto, freshly sliced. They have an awesome little grocery store full of Italian imported goodies, but best of all they make sandwiches to die for. So, when I had to work my first full day in a while and I actually had a lunch hour I decided I'd to Roy's and get myself a sandwich. It was a hard decision between all the yummy things on their menu board, but I finally set my sights on and Italian Dip. I love French Dip's, so I figured I couldn't go wrong with an Italian one. I was right. It was wonderful. It was sliced Focaccia bread loaded with fresh roast beef with provolone melted on top served with a side of auj ju. I was in absolute dip heaven!

Sandwich debate revisited

Ok. I was never able to get my husband to redraw his ingenious description of how to fold a peanut butter and jelly sandwich, but he did write, in his oh so geologist, scientific way, his description of folding a pb&j, and I attempted to follow his instructions and take pictures. So, here is the end result:
In the words of my Engineering Geologist man:


well you see, the fold along the axis of symmetry attempts to make a perfect peanut-butter seal (PPBS) that is almost impossible to attain without significant materials testing and engineering design that provide lateral set-back recommendations for the wetted jelly perimeter (WJP) based on a probabilistic analysis of a three layer viscosity model and the expected loads applied by the crushing vice-grip (CVG) of a three year old child. Over-designing the lateral seal on the PPBS


in an attempt to provide a margin of safety (MOS) against lateral jelly blowout (LJB) creates a long, dry crusted perimeter (DCP) that is largely unpalatable to children. Making a buffered peanut-butter seal (BPBS) by folding across the axis of symmetry provides a MOS against LJB by taking advantage of the outer PB seal using the existing puff-top crust (PTC) morphology of the bread slice. The seal is thick, but shorter and holds a large pouch of jelly that more than makes up for any DCP. The BPBS is so robust, it can be gripped by the PTC in a CVG and the potential for LJB is well within the MOS.

Now, I know what you're thinking.
"I'm seeing some blowout here."
You must keep in mind, that even though I was born and raised in California, and I'm a self proclaimed Mexicophile, I cannot for the life of me fold a proper burrito, so to expect me to follow these instructions and properly fold my husbands perfect PB&J that can be gripped by a PTC in a CVG is just insane. I hope to get him to demonstrate the fold himself, while I have camera in hand and provide you with pic's on a professionals' ability to properly fold a pb&j. In the mean time, I challenge you to try, and please share your results. I'm anxious to hear.
YUM!