" The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone.
"Looking good," said the customer, observing from the other side of the counter. "Thanks again for this."
"No problem," said Mike. "We Royal Street folks have to help each other out when we can."
"How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor.
The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight. "

― Mary Jane Clark , That Old Black Magic (Wedding Cake Mystery, #4)