Dear Folks, Speaking of sandwiches, it reminds me of a special sandwich that I just loved in the San Francisco/Sacramento area of California in the 1960s. It was called a French Dip Sandwich. It was another simple sandwich that consisted of freshly roasted beef on the rare side, sliced very thin and heaped up on a Kaiser roll. On the side was a small cup of au jous (the beef juice). The restaurant that I always went to in downtown Sacramento for lunch was a bit up-scale but their prices didn't reflect that. Although it seemed to cater to business men and women in downtown, there was still the blue-collared crowd. The tables they had were small high ones with stools at them. Frankly I can't recall if I ordered my French Dip sandwich from a waitress or from a cafeteria line. I do remember that when I sat down at a table I was ready to dive in. On each table was the mandatory container of fresh horseradish and the routine went like this. Spread horseradish thinly over the beef, cut the sandwich in half and go to town. First you would dip a corner of the sandwich in the small cup of au jous, take a bite out of it and then take a nibble of the dill pickle on your plate. Oh, that was heavenly. As I recall, the majority of the customers were businessmen and who knows but a CEO was sitting across from me. But do you know what? I'm certain that neither of us cared a bit about each other from a status point of view. He was diving into his sandwich with as much enthusiasm as I was. vee