E and I were headed to the country this weekend for my extended birthday celebration. I had a summer Friday this week, but E had to work a full day. I knew he would be a Hungry Hungry Hipster (the Brooklyn version of Hungry Hungry Hippo) when he walked into the apartment. But when he arrived, we only had a half hour to eat, pack, get our car and hit the road.

I decided on a turkey sandwich with a twist–turkey banh mi as a light dinner before we took off. I was inspired by a recipe on Marthastewart.com but added my own twist with srirachia sauce and sour cream for the spicy mayo.

I went to Forager’s in DUMBO where they stock the most amazing sliced turkey cold cuts–grass fed, organic, sugar cured, massaged, Botoxed, vitamin boosted, and whatever other healthy goodness you could put inside. I grabbed some cucumbers from the snack bar, too, and some crusty medium sized Italian rolls for bread.

E arrived home just as I was about to put the arugula–dressed with squeeze of lemon juice and pepper–on the rolls. “You’re learning, honey,” he tells me after his repeated lectures on never putting naked greens on a salad.

I layered on that delicious turkey, which I ate slices of as I placed each slice on each side of bread, and added slices of cucumber, shredded carrot and cilantro. I also drizzled a bit more sriracha for kick. “Honey! This is scrumptious,” E said.

As a reward for my effort, he padded me on the back. “I’ll drive us to the country, you rest in the car.”

Just enough fuel to hit the road without needing a pit stop.

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