Tuesday 25 September 2012

Evolution of a Fridge Sandwich

Most of the time, the way I make food is by piling together whatever ingredients don't seem like a totally terrible mix. This was a particularly effective attempt at my fridge-food sandwich:


First: focaccia triangle sliced in half, with bits of local gouda and bacon, broiled in the oven.


Needs some sauce. How about some local garlic-dill aioli from the farmer's market?


Time for some greens. Mixed local greens and dill!


I have a long shift ahead, so I need a little more protein. Fried over-easy eggs.

Perfect! (Even better if served on some Corelle/Pyrex!)

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