I'd tasted the original commercial version of Gatorade and
noted that why would anyone actually want to drink something
that tasted like sweat?

Or like something that one drinks during the preparation for a
colonoscopy.

Almost. That fell substance is full of magnesium, which
disrupts the electrolyte balance in your gut and brings a
rush of cleansing water that empties out your intestines.
Most sports drinks purport to replace the ions in your
sweat in what is represented as a normal ratio, which
means a lot of sodium, some potassium and calcium, and
lesser amounts of other elements. It's the sodium that
you're mostly tasting in Gatorade, essentially a weak
brine! I see people buying a pint for up to two bucks -
if you go to any pharmacy or convenience store in Las
Vegas, for example, there are dozens of varieties in
the refrigerated section, and, given the climate, they
fly off the shelves. What became of salt tablets? And,
equally relevantly, why didn't they make salt tablets
with trace salts in them as well?

Title: Sandwich Cubano (Cuban Sandwich)

The first place I encountered this was the bar at Chez
Henri in Cambridge, Mass., a fairly fancy version using
Only the Finest Ingredients, or so they said. That was
also the restaurant I first had a torchon of foie gras
(rolled into a sausage shape inside a cloth and poached)
as opposed to the classy free-form presentation or the
more plebeian pate. I don't order Cubans but will take a
chomp if somebody else does, as I prefer lechon by itself
without pickles or cheese. They do happen by accident,
though - the last place was five miles above the earth,
where I was a captive audience, courtesy of American
Airlines I think it was, that carrier more than any other
catering to the Florida Latin population.

1 Loaf Cuban or Italian bread
2 tb Mayonnaise
2 sm Dill pickles, thinly sliced
-lengthwise
2 sl Swiss cheese
4 oz Sliced roast pork
4 oz Sliced boiled or baked ham
1 tb Butter, melted

The ingredients look right, but once I tasted one
(ordered by someone else) made with the detested
provolone and the inauthentic salami. Word to the
wise: don't deviate from the tried and true formula.

Here is the favorite grilled sandwich in South Florida
with Americans as well as Cubans. It has begun appearing, as well,
on the menus of many trendy New York City restaurants, and its
popularity is swiftly growing all over the U.S.

Back in the '90s, that was probably so. Now, they're
old hat, and to paraphrase Yogi Berra, nobody eats them
any more, they're too common.

Place a heavy cast-iron skillet over both sandwiches to weigh them
down and bake until crisp and hot, about 20 minutes.

A clever idea for those who didn't have a sandwich
press, before the days of the George Foreman grill.
I'd have said to heat up the skillet first. Or better,
use two hot skillets at once and do it on the stove.

VARIATION: For a Miami Sandwich, toast the bread, assemble the
sandwich as for a Cuban sandwich, and add 4 slices fried bacon, 2
large leaves lettuce, and 4 tomato slices before cutting in two. Do
not bake the sandwiches.

That I don't think I'd heard of.

From: Earl Shelsby Date: 09-15-94

A voice from the ancient past. I was sort of sorry that
I never got to meet him in person.

"Lemonade"
caegories: from my past, supplements
servings: 1

1 vitamin C pill, maybe 50 mg
1 Tb sugar
4 oz water

Crush pill and mix with sugar. Stir in water
and serve to a recalcitrant child who said
things like "why do I need vitamin pills?"

Source: what my mother did in the 1950s
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