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ELC Day 14: Sandwiches Again
I realized at dinner that I’ve been eating a lot of sandwiches. But I’m OK with that, since a sandwich is a versatile meal, with enough variations to keep a picky eater happy indefinitely. Breakfast was (again) muffins with blackberry jelly. Lunch was a fried egg sandwich with arugula. You must try this; it’s simple and delicious! Dinner was a sandwich made from grilled eggplant and zucchini, sliced tomatoes, Sweet Home’s Swiss cheese, coarse sea salt, and a splash of white wine vinegar from Perdido Vineyards. The Eat Local Challenge gave me the excuse I needed to buy a bottle of this vinegar, made across the Bay in Baldwin County. It is excellent, and has a nice balance of tart and sweet that reminds me of balsamic. The label touts its high antioxidant content.