Our 9 hens are laying about 3 eggs a day so far. They’re young so they’re not in full swing yet, and I’m sure that figuring the per-egg cost would be distressing at this point. But we should be getting more eggs soon. Even now our 4 year old is having a fabulous time gathering the eggs. Her first destination most mornings is the chicken coop, and her first story to share with daddy in the evening is the number of eggs she collected that day. Several times a day she stands by the coop waiting and chattering to the chickens, and almost always comes running in triumphant with a still warm-egg cupped in her hands. Oh, the fun!
Breakfast: Eggs, toast and cantaloupe
Lunch: Quickest Chicken Noodle Soup
Dinner: Rice, lentils with ham, and corn
I promised also to tell you about a sandwich I came up with a week or so ago when I didn’t have ham or other typical sandwich fixings, but wanted something more fun than peanut butter. I’ve made this twice already, once with french bread loaves split length-wise, and once with homemade french bread sliced like normal bread. Either way is wonderful — so my family has assured me — but I do think these sandwiches are best with a fairly sturdy bread.
BEST SANDWICH EVER (this week, at least!)
Preparation time: 30 minutes
1 loaf french bread
1/2 pound bacon, 6-7 slices
1/2 to 1 package cream cheese, 4-8 ounces
2 large ripe tomatoes, sliced into thick slices
fresh spinach, a handful or two, optional
Spread the bacon slices out on a cookie sheet and bake in 450 degree oven for 15-18 minutes, or until bacon is nicely cooked. Bacon will take zero attention during the first 10-12 minutes of cooking. Check every couple minutes after that to make sure bacon doesn’t get overdone. (You can also fry the bacon in a skillet if you prefer). Set cooked bacon on a paper towel to drain.
Slice the french bread in half, lengthwise. Spread the top half of the loaf with cream cheese, half a package for a lighter sandwich, or the full package for a thicker, heartier sandwich. Spread tomato slices across the bottom half of the loaf. Sprinkle with a layer of fresh spinach if desired. Next, spread bacon slices evenly around the bottom layer of the sandwich. Set the top half of the bread loaf back onto the bottom half of the loaf. Press firmly together, so that the cream cheese and bacon stick together and some of the juice from the tomatoes releases into the bottom layer of the bread. To serve, slice into 4-6 pieces.
Serve immediately, or wrap tightly and refrigerate until use, preferably within 24 hours.