The peanut

Ah the peanut, groundnut, what you will. I've long been devoted to this little nut, having happy memories of boiled peanuts in Georgia -- I imagine Damon Lee Folwer is right: you'll either dislike boiled peanuts or you won't be able to stop eating them: I'm in the latter camp-- toasted peanuts at the ball game, big bag of salted and a coke in the footwell of the car on what seemed like eternal journeys to South Wales as a kid. Yes: I did say footwell. This was earlier in the 20th-century, you know.

But, of course, I digress: here is a simple snack for when your blood sugar hits an all time low or you feel a bit weepy. And, as with the boiled peanuts, you'll either like this or you won't. This is the sort of snack which resuscitates, as I can testify.

Take a slice or two of some satisfying bread. I happened to choose a crusty white loaf, which I then toasted until it was crisp and the edges just a little charred here and there. Now spread the toast with peanut butter --crunchy, I'd say-- and top this with some thin slices of cheddar, whichever sort you like. That's it. Not exactly a recipe, this -- more an observation: try it when in need.