So there is no more food truck? I’m not saving …

Comment on A (Re)Statement of Purpose by Laura Madsen.

So there is no more food truck? I’m not saving all my Wich Please t-shirts for a trip to Maine and a visit to you? I’m a follower, why didn’t I know this? I figured you were so busy setting up the truck for this season that I didn’t hear from you. I’m always waiting for a sandwich recipe from Malcolm or a beautiful essay from Gillian. I was wondering…So disappointed. My first venture into cloud funding…belly up. so Okay,no more.

Recent Comments by Laura Madsen

Sirloin Steak Tip Sandwich with Dubliner Cheese Sauce and Caramelized Onions
I thought you might like to know that I caramelize large batches of onions in my slow cooker. Just peel and thinly slice and put in the cooker. Add some butter or olive oil. Cook for 10 to 12 hours. The recipe says high but my cooker is hot so I use low. They’ll keep for 1 or 2 weeks in the fridge or 6 months in the freezer. I freeze in small containers. A real time saver.

Deviled Mushrooms on Toast
I will be dreaming of this tonight. My husband hates mushrooms so I crave them all the time. If I’m at a restaurant I scan the menu first looking for mushroom dishes. I plan to make this up and have it for a few self indulgent lunches while I serve him ham and cheese sandwiches! Or something else plain and boring!

Happy Thanksgiving!
Malcolm Mina is the spitting image of YOU. I’m surprised you don’t see it. 🙂

Reading: New England Farmgirl: Recipes and Stories From a Farmer’s Daughter (PLUS GIVEAWAY!)
I have it on all the usual: French Toast, Pancakes, Waffles. But I also use it to sweeten a mashed up root vegetable melange that I make. And my mom introduced me to a parfait of Greek yoghurt and berries, topped with maple syrup.

Kickstarting Our Food Truck, Part 2: The Terror of Being Half-Funded
I’m a supporter but when I wanted to leave a comment on the second ‘Wich’, Please recipe I don’t remember making up a password for Kickstarter. If I did, I didn’t write it down. So I’m adding my comment here. Hope you get it. Please keep these recipes coming fast and furious. I’m Pinning every one of them on my food board which has a goodly number of followers. It should help to spread the word and get you the second half.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.