I have the Monogram ZET double ovens. They were installed about 1 year ago. They have never worked the way I expected they would work. Another forum member has had the same problems with her ovens that I have had. GE recently bought back her ovens. GE's General Manager called in response to my e-mail citing the same problems. He told me based on the service reports that there was nothing wrong with my ovens, and do not call for service. Needless to say, I am extremely unhappy with GE Monogram. The convection feature is worthless. Uneven heat distribution is a huge problem and convection multi-rack baking is impossible. The set temperature drops as much as 50 degrees within 4 minutes of reaching the preheat temp. My strategy is to turn the temp down 25 degrees and back up to the baking temp about every 3-5 minutes. It keeps the temp from dropping more than about 25 degrees, which is still to much for any delicate baking. It is ridiculous it is necessary to require such constant monitoring. High high baking is just a disaster. The temp drops as much as 75 or 100 degrees within minutes. Making pita bread or pizza is worse because the oven door is opened and closed so often. I put a baking stone on the lower rack of each oven to try and get it to hold a more constant temperature, but it doesn't help. I made sticky buns and potato sandwich buns recently. Both ovens preheated to 375 on multirack for an hour. The temp check before putting the risen dough in the oven was 332 in the top oven and 338 in the bottom oven. The ovens were switched to bake and up to temperature before the buns went into the oven. Again, I cannot bake on more than one rack, so it took both ovens to bake two pans of buns (of each kind) on the 2nd rack from the bottom with the baking stone on the bottom rack. I set a timer and check the oven temperature every 4 minutes. It drops every time from 10 - 45 degrees. The top of the sticky buns browns too fast and I have to put foil on to keep them from turning nearly black. The potato buns were too white on the bottom and nicely brown on the top without foil. They were baked last, so with the oven off, the buns went on the baking stone to brown a little on the bottom. These Christmas sugar cookies show the unevenness of the heat distribution on convection bake. These cookies were baked in the same oven at the same time as the ones above on convection bake. My advice is to be cautious, and be sure the appliances function the way you expect them do. Some appliance stores will let you use the appliances in the store before purchase. I wish I had.

This sandwitch seems to be different and special. Thank you for sharing. I found Carrot Sandwich recipe at Yreach which is also tasty and simple to prepare. And carrot is very good for health. Here is a link that might be useful: Food Recipies

Yes, potato chips are called "crisps" by the Brits. As a young'un I ate more than a few potato chip sandwiches. Just chips on bread. I advanced to adding some peanut butter on there. Usually white bread but if we had the "Mrs. Bailey's" wheat, oh what a treat! And a peanut butter and bacon on toast is a joy to this day. I generally like peanut butter on my toast when having breakfast. Goes great with the eggs, bacon, sausage, hashbrowns... seagrass_gw, funny you should mention that, but did you know the Kellogg's first dry cereal was actually popcorn? They served it at the sanitarium. Decided to sell it but had trouble keeping it fresh, leading to the development of corn flakes. (at least according to Alton Brown.)

I will sometimes pack lunch for SO. Not often,but when I do he likes tuna or chicken salad with crackers. If I ride in the truck with him I'll do a homemade version of lunchables. Easy for us to eat,no heating necessary. I like eating like that. Cold meats,cheeses,olives,nuts,hard boiled eggs or devilled eggs,chips or veggies with dip, lots of finger foods. Always something sweet. I like those Jif to go cups too. My mom use to pack my lunch for kindergarten. I remember how she would pack a little container of cherry pie filling for me. (Don't judge,it made my day. I HATED school from my first day to my last. The pie filling made it bearable) I didnt like sandwiches because the bread was always soggy so she would pack the bread and meat separately for me to put together myself. My favorite food to make ahead and eat cold is homemade pizza . Best. Breakfast. (or lunch) Ever. I have never liked pasta salad but if your kiddos do then that might work. My nephews like cold leftover quesadillas in their lunches. (Of course,they also like cold mashed potato sandwiches so.....) Another siblings kids like when she makes "roly polys",which are basically sandwiches is. She takes some sort of Arabic or Lebanese flatbread,I forget what it's called, puts whatever the kids want on them,rolls them up and cuts them into pieces so they look like sushi. One of her kids likes turkey,avocado,shredded carrots and hummus,the other likes ham,cheese,lettuce,pickles and mustard. The filling possibilties are endless. You could do them with tortillas too I guess. My mom was a terrible cook and did not like to cook at all and still packed my lunches until I started eating the school lunch. I love to cook,and believe I am quite good at it. As my mother did not enjoy cooking, all 6 of her kids were self taught cooks,and we are all good cooks. But,as we were all BUSY,with school,sports,clubs,the required volunteer work for school,plus the fact we all started working at age 15,and most of us had some sort of racket before then to make money(I shampooed carpets and cut grass around the neighborhood) my mother was happy to help. In the summer,we were on our own for breakfast and lunch everyday. Seriously. Cherry pie filling.