It’s shocking to imagine anyone getting $10M for any idea, not to mention an idea to sell grilled cheese sandwiches. But when the idea is to revolutionize the food service industry by making eating out faster, easier, and more fun, it’s hard not to get excited about it…

St. Pfeffer foolishly decided that he would pick up a burrito order from Anna’s for everyone on his way into the office today, despite the cold rain we’ve been ushering in July with. Through the wind and rain though, my super chicken burrito arrived intact and delicious, and from Doug Pfeffer a hero was born.

Friends, today I made a startling discovery. I hope you’re ready for this, because I certainly wasn’t.

So I wanted to try something new today, but I had a few prerequisites. It had to be cheap, a pickup rather than something to call ahead for, and something free of greasy meats. This all naturally limited my options quite a bit, and among the lunch options being tossed around, Subway seemed to be the way to go.

I was tempted to follow Nick’s lead and just get a veggie sub, but then I remembered that Subway also occasionally stocks a particularly suspect-looking vegetable-based patty. The patty essentially looks like what I imagine some prison Nutraloaf might look like- a flat, speckled slab, mostly in shades of brown. Here, tell me this doesn’t look like an adventure.

Almost as tricky as ordering something that looks like that is figuring out how to dress the roll around it without knowing how it might taste. I went pretty generic, shooting for safely universal ingredients like lettuce, tomato, onion, black olives and mustard. I figured if nothing else, I could strip out the patty and at least have some bread that tasted like a real sandwich.

But things took a real twist when the veggie slab actually turned out to be totally delicious. Not just passably good, but honest-to-goodness delightful. I made sure to save some for dinner, just to stretch out the experience. Maybe it was just the thrill of victory, but I really feel like this might be one of the best things you can order over there. I’m not trying to over-hype it (because come on, this is Subway we’re talking about here), but that shit’s the shit.

I had sort of a rough weekend from a public health sort of standpoint so I figured I’d best dose myself up with some sort of salad treatment for lunch today. There are certainly a variety of options in the salad department around here, but in the end I decided to go with the Southwestern chicken salad from B.Good, mostly because we were discussing how B.Good really walks a fine line between being a good lunch option and not, and today I was really feeling like mediocrity was the way to go.

Microwave bacon is fascinating stuff. I’m no cookologist, but I just can’t wrap my brain around a process by which something seemingly steams in its own juices from within a plastic bag, and yet manages to come out kinda crispy. Fascinating. It definitely added a nice little twist to my cheeseburger at Grill Friday today. We even had some sliced tomato as well, for just a splash of health. But not too much.

I had kind of a hankering for seafood today, which seemed to coincide with a general desire here to go eat elsewhere for lunch instead of getting takeout. The decision to satisfy these desires with an outing to Summer Shack wasn’t an entirely graceful solution, but it technically met the criteria we’d laid out for ourselves. I had a swordfish BLT that was legitimately tasty. However, the real tummy tears came from the fried clam appetizer that they somehow managed to make dangerous. They also cost over $10, which became more and more insulting as the discomfort became more severe throughout the day. That being said though, I regret nothing. Remember that, just in case things for me get far, far worse.

At Dawn’s recommendation, I gave Boloco’s new Memphis BBQ burrito a try, opting for the white meat chicken at an extra 95¢. Who knew it was such a valuable commodity? The burrito itself was pretty good, though not quite as stellar as I’d hoped, mostly leaning on the sauce they used as a basis for the wrap’s identity. I guess I just feel that a whole should be the sum of its parts, not just a dribble of meaning on an otherwise mundane assortment of ingredients. Maybe.