Omnivores have more fun

Does absence really make the heart grow fonder? My two-week hiatus from all animal and dairy products proved to be a challenging one, but surprisingly it was not as terrible as I anticipated (that last post came at a moment of weakness). Even so, after taking every possible precaution not to break the rules (complete with reading the labels of anything questionable), I’m mostly left wondering one thing: WHY. Barring major allergies, aversions, or moral issues, I just don’t understand why someone would willingly deprive his/herself from the very pleasure that comes from eating so many things in life. After walking in their shoes for a while, do I have a newly found respect for vegans? Sure. But I also think they might be just a little bit off their rocker. I could reflect further, but I think I’d rather move on to something more…mouthwatering. I’m sure you won’t mind.

With Portland’s weather finally shaping up this weekend, I decided to ride my bike today to a new cheese shop that opened recently in the Mt. Tabor neighborhood. Appropriately named Cheese Bar, it is the perfect place to get a wedge of unusual cheese to go, or stick around to pair a plate of cheese with local microbrews (apparently they’re very helpful in helping you put them together). After stepping foot in the shop, I as their sole customer (in their defense, the store had only opened a few minutes before I arrived) knew I would be well taken care of. I read their chalkboard of sandwiches, all of which sounded delicious, and started to get some inspiration.

I then gazed adoringly at the cheese case and thought “If I were vegan, I couldn’t even step foot in this place.” Yep, it’s sure nice to be back. The man behind the counter (he must be the owner – I recognized him from his picture in May’s issue of Mix magazine) answered my questions and fed me samples (mmmmm!). More importantly though, he didn’t seem to mind my helmet head and rather sweaty disposition after biking uphill to get there. And so, after spending some quality time enjoying myself in the presence of so many wonderful cheeses and meats, I walked out of the shop with a fresh baguette, a chunk of Fairview Farm Cascadia (raw goat’s cheese from a small dairy in Dallas, OR) and a few slices of jamón serrano (it’s the Spanish version of Italian prosciutto). No big surprise, I’ll certainly be back sometime soon.

With the crusty baguette riding on my back (am I in Portland or Paris?), I hopped back on my bike and headed home to create something delicious. I’ve had a couple of people mention that I haven’t posted a recipe in a while, so I’ll share what I put together.

AR’s “Omnivores have more fun” sandwich

baguette (only use the freshest, crusty-on-the-outside, soft-on-the-inside you can get your hands on!)
whole grain dijon mustard (I’m slightly obsessed with this condiment, despite its tendency to make my eyes water)
basil aioli
roasted red peppers
jamón serrano
Fairview Farm Cascadia cheese (not sure if it’s the best for this type of sandwich, but it’s still very good)
mixed greens

To make the basil aioli, simply mix mayonnaise with minced garlic, finely chopped basil, and fresh lemon juice. Assemble the sandwich as you would any other, but make sure to take care in stacking the ingredients. After all, there is an art to sandwich-making (I’m known in my family as a “sandwich artist” and I wear the title with pride), so it’s not something that should be taken lightly.

The experience of picking up the ingredients, putting together, as well as eating this not only reaffirmed my love of the sandwich, but also confirmed once again how much I really do love cheese and meat. The only things missing? A picnic blanket, red wine in a plastic cup, and a view of the Notre Dame from a spot along the Seine. A strikingly handsome French man wouldn’t hurt either.