For a 15 year stretch growing up in Nebraska — from age five to 20 — I ate a toasted — toasting the bread made it a hot meal — peanut butter and jelly sandwich three times a day: One for breakfast, one for lunch and the final one for a late-night snack.
I was forced to each so many peanut butter and jelly sandwiches because
that was all there was in the house I could make myself and it was also
a fast way to get some fuel into your body. I used Wonder Bread, Jif
peanut butter and, of course, Welch’s grape jelly to create my trinity
I now cringe at the thought of all the refined sugar
in that mandatory childhood trough.
Over the last 15 years the bread became wheat and the peanut butter
changed from Jif to Skippy — because Janna
grew up eating Skippy. Some say Peter Pan peanut better is the best
tasting, but we have yet to try it — perhaps because of that scary
cartoon on the label.
We also experimented with a wide variety of jams
instead of grape jelly. We found moderate taste successes.
Today when we get a craving for our childhood, we drop in two thick
slices of a 12-grain wheat bread in the toaster, push on some chunky
organic peanut butter and drizzle around a natural strawberry compote
with no added sugar. It’s a resurrected — and healthier — manna in a