Pepper-ham

18.10.07

By Filed Under: ham, mustard, provolone

Pepper-ham

This is another sandwich precipitated by the purchase of the rye loaf mentioned previously. In this case, the meat was a similar impulse buy. I like ham [1] and I really like pepper [2], so pepper-encrusted ham seemed like a natural choice. Can’t say I regret it in the least.

* * *

[1] And who doesn’t like ham? Besides Jains, Jews, Muslims, Seventh-day Adventists and Rastafarians, I mean.

[2] I’ve pissed a lot of people off by indulging in one of my favorite beverages, piprapiim (‘peppermilk’). I came up with it myself, and nobody else likes it. Which is fine, because there’s more for me that way.

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One Response to “Pepper-ham”

  1. Marika

    Märt, even if everyone we know began loving piprapiim, I don’t think you’d have to be concerned about its supply. Milk and pepper are not exactly pricey or inaccessible ingredients. And you make it by the glass, right? So it’s not like somebody else would sneak in and finish off a jug of ready-made piprapiim you keep in your fridge…

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