I have the fixings for a ham and egg sammich, and for a smoked pork version. Mrs J wanted the ham. She prefers a hard fried egg but that just kills me. I will go an over easy egg for hers. Sunny side up for mine because runny yellow is a good a sauce.

We need bigger buns. The fork is handy.

I’m fond of ground black pepper. I hardly ever use enough because the sight of it would probably elicit a chorus of wonderment. The peppers are absolutely the last of my patio crop. These had frozen solid the night before I stripped the jalapenos and those small red ones and carted off the remains to the compost pile.

And tomorrow, too. I have been making it with the grass fed batch of beef we bought a while back. I think we received 50 one pound tubes of the very lean hamburger and chili is the perfect spot to use it. This one is half chorizo and half lean beef. The latest frost has definitely killed my peppers, the minced jalapeno garnishing the bowl is the last hurrah of a prolific planting.

Those grilled red peppers look like something extruded. They did taste good on this brat. We hardly ever buy brats but they had a 2for1 sale. Also, I had hoagie buns in the freezer that were going to be too dry for all but dressing or bread crumbs if they were not used pretty soon now.

I’m serving a 2for1 sloppy joe sammich post. Only the toppings have been changed. This one has that delicious olive salad.

Fermented peppers on this joe. The slaw is actually a new batch but it is the same vinaigrette dressing: Rice vinegar, slug of Dijon, splash of water, a very small glug of canola oil, celery seed, black pepper and salt. I finally remembered to not buy the package with the red cabbage in the mix.

Start with pastrami. Pastrami is just corned beef that has been smoked. This one spent the night in my little electric job with peach wood providing the smoke.

The pastrami is cooked through so it just needs warming. Do the potatoes first. I am fairly patient but the browning process always takes too long. Maybe I’m not so patient.

My flat leaf parsley is still alive so I brought in a good amount and chopped it to add some color. The chives sighed in relief when I passed them by. You must serve the hash with fried eggs. I don’t make the rules.