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.

I wiped the rim of the pasta bowl, shaved some Parmesan, found some basil still alive out on the patio and snapped a picture. I set done the phone and dug in. Hard to see them, but the meatballs were in there. Too late for the official post photo, I remembered the garlic bread!

Plenty of film, so not much lost. I’m going with canned Red Gold brand crushed tomatoes with a few herbs and powders these days. Makes a simple and delicious sauce, tomato puree adds body to the gravy.