I've been eating egg sandwiches for breakfast all week, and today's version was the best one yet. I started with smitten kitchen's best egg sandwich recipe, using one egg and a pile of shaved gruyère from the block of cheese that needed killing before it turns into spongebob squarepants. And then, instead of another English muffin from my stash, I toasted two slices of the delicious caraway rye from Companion Bake Shop that I got with my CSA delivery.
I predict another go tomorrow morning. Maybe I'll even add a little bacon for a Sunday treat.
And speaking of CSAs, I am switching. I've really enjoyed being part of Live Earth Farms, but even with their smallest box, I still couldn't keep up, since I don't cook dinner every day. The winter season has just ended, and I've signed up for a trial membership with Eating with the Seasons, who have an even smaller share size and will even let me pick just the items I would like from their offerings. They also offer similar add-ons, and use the same convenient online store system (Farmigo).