Temperature of Food

One of the most significant aspects of food/drinks has to be the temperature. It is the temperature where dippin' dots' foundation for success is built upon; unfortunately it also caused massive problems for the company. While working at a restaurant as a takeout bagger, I fully understood the important of speed of service in order to deliver a hot meal; thankfully complaints were rare. For some people, it's impossible to drink anything that's not ice cold. It's like a special treat when a drink in the back of the refrigerator freezes a bit.

For those who don't know, most days during the week, I eat a plain turkey sandwich that uses oatmeal bread and over roasted Oscar-Mayer turkey; it's been a stable in my life for the past fours or so. I only recently realized the importance of letting the sandwich warm a bit after taking it out of the refrigerator; this small aspect changes the entire experience into something much more enjoyable.

As the summer arrives and the weather becomes motivation to do things (schedules get full), we have even less time between work and leisure. As a hungry hungry hippo all the time, I found it difficult to fit meals in. I found that I really only have time for a quick snack so I figured out what the ideal snack was; it was a peanut butter sandwich. I found a way to make it even better and save a few precious seconds! Use a convection oven to toast the bread and spread the peanut butter while it's still in there! While a convection oven doesn't compare to a toaster, for this purpose, the toaster is beat. Oh, the melted peanut butter (extra chunky, of course).

Have you ever tried frozen Charleston Chews? I remember when I was a child and was on a freezing binge; everything tasted better frozen: Sprite, Coke Cola, Surge, chocolate, candy. I've never had a frozen banana. 10 cents for nuts?

Any other advice for snacking?