Confessions of a PB&J-aholic

If there's one flavor that never fails to satisfy me, it must be PB&J. Rare are those days that I do not find myself munching on that oh-so-creamy and nutty peanut butter, sandwiched with sweet strawberry jelly in between 2 slices of whole grain bread or whole wheat bagels. For a college student constantly on the go (or too lazy to wait in line for hot foods), PB&Js have become the go to choice for bfast, lunch and even dinner.

PB&Js have come a long way from the brown paper lunch bags of childhood. Replacing the traditional Wonder bread with wholesome grains and substituting grape jelly with homemade jellies or with exotic flavors like fig or blackberry have elevated PB&J's nutrition and flavor profiles.

I thought that to honor this delectable and versatile eats, I'd share a bit of history and trivia of the classic PB&J. Many of us take PB&Js for granted, so it was mildly shocking when a friend of mine from Sri Lanka revealed that she has never had a PB&J. Every time I spot her with a sandwich resembling a PB&J, I'd inquire if she is finally indulging in one. She'd always reply with, "no dear, not today. I don't want to be too adventurous."

Did you know?

• an average American will have eaten 1,500+ PB&Js before graduating from high school

• The peanut butter and jelly sandwich is a high energy food, peanut butter being high in fat (and hence calories), jelly in calories from sugar, and bread in calories from starch. The peanut butter provides protein and the bread, depending upon type, some dietary fiber.

• many variations on the classic PB&J exist, such as the Fluffernutter. Instead of jelly, use Marshmallow Fluff! or The Elvis with peanut butter and banana (honey is sometimes added)

• 1/2 of all edible peanuts produced in the US are used to make peanut butter and peanut spreads

• Peanuts originated from South America and were known as early as 950BC. Ancient Incan cooks regularly used finely peanut paste in a variety of dishes. Peanut Butter as we know it did not appear on the market until the late 19th century. But it wasn't until the 15th century that jellies, jams or preserves were made

• Dr. JH Kellogg secured a patent in 1895 for his "Process of Preparing Nutmeal", which produced a "pasty adhesive substance" that Kellogg called "nut-butter"

• During WWII, GI's were given rations of both PB and jelly. Sales of both soared after the war

• 96% of people, when making a PB&J, spread on the peanut butter before the jelly

• April 2nd is National Peanut Butter & Jelly Day!!!!!! (or if you're me, everyday is PB&J Day)

What's your favorite PB&J?

Smooth or Chunky?

what kind of jelly?

bread?

I prefer smooth PB & organic strawberry jam on toasted whole grain bread.

funny vid featuring PB&J: http://www.youtube.com/watch?v=PQ6C6J11oLk&feature=related