Oh my goodness, it’s summer and who wants to cook, not moi. But I do want to eat well. So at the end of a hot artist’s day, what to munch on?

Don’t recoil, hang in there with me, yes, folks Liverwurst.

Liverwurst, yuck, you’ve got to be kidding. Well folks, I was born and raised in New York City, so I get the liverwurst thing.

Here we go. Liverwurst has 170% Vitamin A, 10% Vitamin C and 20% Iron. The stuff is actually good for you. (Ok, the fat and cholesterol is a little high, but you’re not going to be eating gobs of it, I promise.) Think of it as the poor man’s pate. And yes it is inexpensive. Get it pre-sliced.

Get tomatoes, either crumpled feta or blue cheese (there are inexpensive brands of these in containers, cheese already pre-crumpled,) humus, garlic salt (I think a must on any shelf,) shredded regular cheese (mozzarella, cheddar, monterey jack, whatever you like,) and a loaf of half way decent French or Italian bread.

You can slice up the French or Italian bread and put it in the freezer, so it won’t get all moldy, and take out a couple of slices when you need them. (Fat loaves can be sliced and long loaves can be cut in chunks and halved.)

Aluminum foil. Get out a sheet of aluminum foil and put on let’s say two slices of bread. Spread with margarine. Sprinkle with garlic salt. Spread the humus on top. Cut one or two slices of liverwurst into thin strips and lay them with space in between on top of the humus. Sprinkle with feta or blue cheese. Top with tomato slices and sprinkle tomatoes with shredded cheese (the cheddar, mozzarella, monterey jack.)

Put under a toaster oven or under a broiler for a few minutes until cheese on top is warm and melted.

Yummy, filling, all food groups and actually good for you.

Mary Baker