An East Coast Lunch

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The Slumlord brought back some corned beef tongue from Zabars after returning from a quick trip to NYC.  I was initially skeptical but the tender slices of meat quickly won me over.

For lunch today, I made a corned beef tongue sandwich on Jewish rye bread from the farmers market with some slices of Armenian cucumber that I had quickly pickled in vinegar, sugar, salt, and dill.  Dessert was a slice of cheesecake from Juniors.

I miss New York.

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