You can tell a lot about a person by how they make a PB&J sandwich.

For me, it starts with good, hearty wheat bread. Not that soft, sugary stuff pretending to be healthy. The kind with little seeds that make you feel like you’re doing something good for your body while you’re about to eat half a jar of peanut butter.

Chunky peanut butter. Always chunky. The kind that fights back. If your forearm doesn’t get a workout spreading it, you’re doing it wrong.

And raspberry jam. Never grape. Raspberry. Preferably that Danish kind that comes in the navy-blue plastic bucket. It’s like the champagne of jam. If you know, you know.

Now, here’s the secret. Peanut butter on both sides of the bread. Keeps the bread from getting soggy. I’m always surprised when people don’t know this.

But then comes

See Full Page