I'm cooking old school St. Louis style salsiccia sandwich tonight. The sausage is on the grill and the onion, red bell pepper and fresh garlic are ready in the saute' pan. Some marinara - Prego = actually surprisingly good - and what passes for dago bread here in hillbilly country. Sadly, the bakers here don't know how to do chewy bread with a tough but still right crust. I'll get by somehow though.