Yesterday I bought three kinds of mustard. And I wasn't even out of mustard!
Today, because Joe brought it up, I got a pound of deli corned beef, Some Ba-Tampte new kraut and pickle spears, a loaf of seeded Jewish rye bread and a bottle of Russian dressing.

Joe, how do you bake that rye bread? My home made rye bread is "okay" but nothing special, y'know? My understanding is that Jewish rye needs to be a sourdough and I've just never gotten my act together to do sourdough bread.

Good coffee, good weed, and time on my hands...