Aug 21Liked by Erin Boyle

If you’ve got a good food processor, buying a pound of peanuts to blend at home is also cheaper than buying a jar of peanut butter. AND that means you can flavor/season how you want. Sometimes I make a half batch with chocolate chips blended in, or honey.

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Not beach-specific but my #1 favorite travel sandwich is a cheddar-apple! My husband and I have been making them for a decade now--every road trip, camping trip, etc. Sourdough bread, sharp cheddar cheese, thinly sliced honeycrisp apple, mayo, Dijon mustard. Chefs kiss.

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Whole nectarines, BBQ potato chips, cold Spindrift, a Neapolitan ice cream sandwich from the vendor's cart.

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As a born and bred Massachusetts girl, I applaud this celebration of the humble yet perfect Fluffernutter, desserty sandwich of my youth! I haven’t had one in at least twenty years and need to remedy that ASAP.

Other favorite summer nosh:

For non-vegetarians, BLTs on toasted whole-wheat bread with fresh garden tomatoes.

My mother’s pesto pasta with cherry tomatoes and feta, served cold.

Any tall cold drink that drips condensation onto you while you sip it slowly on a patio, but especially a gin and tonic.

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Hoping non-Americans are invited to take part in the fluffernutter convo... Hailing from Barcelona over here..., our classic equivalent for beach & lake visits, picnics, treks and so on is a slice of Spanish omelette on pa amb tomàquet (bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt). Wiki has a fairly accurate description here: https://en.wikipedia.org/wiki/Pa_amb_tomàquet

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My kiddo came home yesterday from a sleepover at my aunt’s camp with traces of fluffernutter on her face, and it brought me back to childhood summers.

I personally like a fluffernutter on toasted bread, as both fluff and peanut butter get all melted together but the bread is sturdy from the toasting. Especially good in the winter, as a warm reminder of summer.

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