Sold on a Monday by Kristina McMorris
Mini Summary: Ellis Reed is a struggling reporter in Philadelphia in 1931 and snaps a photo of two children for sale. Two photos catapult Ellis into success, but their shady history sit uneasy with him. Lillian Palmer, a young secretary with writing ambitions and history of her own, team up with Ellis to reveal the truth and right a wrong in a time when so many were just struggling to survive.
This book is a novel but was inspired by this picture circulating in Chicago, 1948 of four children being sold. It’s hard to imagine feeling that hopeless. That stuck.
Sold on a Monday alludes to the same pain this picture sparks, but capitalizes on the devotion and tenacity of motherhood to overcome all odds and prevail, or die trying. It tells what the rest of the story of this photo could have been. Ellis, the main protagonist, also has a score to settle with his conscience and is determined to do whatever he can to reunite a woman and her children.
Owning our own choices, our pasts, and embracing that our future is always uncertain but always ours were my takeaways from this touching book.
So why Pastrami and Swiss on Rye? Well, it’s the first meal Lily and Ellis shared and it also happened to be her favorite.
Pastrami and Swiss on Rye
Course: Lunch, DinnerCuisine: German, North AmericanDifficulty: Beginner4
servings20
minutesA brilliant combination of hearty pastrami, swiss, fresh cole slaw, and a generous smear of homemade Russian Dressing piled atop marbled rye.
Ingredients
1 lb deli pastrami, sliced
8 slices swiss cheese
3-4 tomatoes, sliced
8 slices Marbled Rye Bread
- Fresh Cole Slaw
5 cups thinly shredded green cabbage
30 grams (2 tablespoons) mayonnaise
1 teaspoon celery seed
2 tablespoons fresh chives, finely chopped
2 tablespoons apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
pepper to taste
- Russian Dressing
110 grams mayonnaise (about 1/2 cup)
25 grams ketchup (2 tablespoons)
1-2 teaspoons smoked paprika
1 teaspoon Worcestershire sauce
1 tablespoon chives, finely chopped
1 teaspoon cream horseradish
Directions
- Fresh Cole Slaw
- In a small bowl, whisk together the apple cider vinegar and mayonnaise, followed by the celery seed, chives, garlic powder, onion powder, pepper, and salt. Put the thinly shredded cabbage in a medium bowl and pour the dressing over the cabbage. Toss to thoroughly combine. Cover and refrigerate until ready to use. See Note 1
- Russian Dressing
- Combine all the ingredients thoroughly in a bowl and refrigerate until ready to use.
- Build your Sandwich
- Slather each piece of bread with a generous helping of the Russian Dressing. Layer on the cheese, pastrami, tomatoes, pickles (if using) and the cole slaw. Pop on the top slice of bread.
Notes
- Note 1: The dressing will coax water out of the cabbage so you will end up with some liquid on the bottom of the bowl the longer it sits. The cole slaw is better this way, just make sure to drain it thoroughly before piling it on the bread.
Russian Dressing recipe is adapted from Boulder Locavore.