Conference turris::cooks

    AH HAH!  Somebody else who experiences that same soggy bread syndrome!
    I found my way around it, too... I keep the lettuce and the tomato
    totally separate (sometimes the lettuce has moisture on it, too), and
    put it all together when I am ready to eat lunch.  
    
    Now if I could just find a way to keep my yogurt from getting watery...
    which I like as a mid-afternoon snack.
    
    marcia

    
    Well, maybe you could put a little piece of bread in with it then.
    This might work actually.
    

    
    I put the mayo on the lettuce, with the mayo side up. This also
    helps keep the sandwich dry.
    
    The things our Mothers never taught us!
    
    bonnie

re: "watery" yoghurt

nit:  it isn't actually water, it is a form of "whey"....stirring
it back into the yoghurt is "socially acceptable", or you can pour it off...
what you cannot do is keep it from happening if your yoghurt sets long
enough...unless you turn it into yoghurt cheese - yoghurt with the whey
drained from it.  If eating the cheese product, simply remember that you
will drain approx. 1/2 the volume of the yoghurt out when creating the
cheese - eat half as much for the same calories and fat content (except for
non-fat which is still non-fat when turned into cheese).

To minimize the separation of yoghurt from the whey, stir well in the
morning and replace the lid of the container...keep the yoghurt really
cold - in the office refrigerator, not at your desk.

    My Mother always taught me to butter the bread.  She claimed this kept
    liquid from soaking into the bread.
    
    Course I don't know what you do if you're on a diet!
    

    re .5
    
    Buttering the bread is standard practice in Ireland.  I spent a lot
    of time there in the past few years, and found quite quickly that *all*
    sandwiches come with butter on them - chicken salad, tuna salad, even
    egg salad.  
    
    And all desserts come with lots of delicious whipped cream.   Yum!
    
    -ellie who-gained-20-lbs-while-working-for-Digital_Ireland
    

re .4

>cheese - eat half as much for the same calories and fat content (except for
>non-fat which is still non-fat when turned into cheese).

Your assumption is that whey is non-caloric and when drained from the yogurt
leaves the calories behind, making yogurt cheese more ccaloric than regular
yogurt.  This is not true.  According to "The Composition of Foods", whey has
as many calories per unit weight as nonfat yogurt.  Therefore, if you turn
1/2 lb of yogurt into 1/4 lb yogurt cheese and 1/4 lb whey, you throw out half
the calories with the whey.

    I *DO* keep the yogurt in the fridge at the office 'til I'm ready to
    eat it, but have never stirred it before.  I'll try that, thanks.
    
    Glad to hear someone else butters their bread.  My mom always did that
    for us too.  I really enjoy it.  When friends make a sandwich for me,
    or see me make one, they're really baffled by my wanting one slice of
    bread buttered!

    re: .8 and yogurt
    
    I always shake my yogurt in the am, prior to putting it in the fridge, 
    This way it is smooth, the fruit stuff is mixed in, and there is
    no juice!  Exen better....freeze it.
    
    Michele