I love sandwiches. Nothing makes me happier than having a great sandwich.
My personal downfall is that I buy great sandwiches, I don’t make them. I make myself a sandwich for lunch almost every day and it is always a sad, sad, little sandwich lacking in any sort of creativity. It is always lunch meat, cheese, mustard, and boring. I rarely make sandwiches for dinner for two reasons: I don’t think my husband really likes sandwiches and all the sandwiches I make are boring. September is going to change all that.
This week, we got half a pig. That’s a lot of pig. A LOT. With that pig came some bacon. Mmm. Bacon. We were also gifted some homegrown tomatoes from a neighbor and I had some farmer’s market greens in the fridge. And two eggs. A plan is made.
Local greens from the Tosa Farmer’s Market
Thick cut bacon from the local pig purchased at the Ozaukee County Fair
And I am also keeping up my grain skills. Who would have thought? Quinoa salad with kalamata olives, cucumbers from the neighbor, and lemon garlic vinaigrette (left over from the bulgur).
Acquisition and maintenance, what more can a girl ask for?