I had my mom over for lunch the other day. She offered to bring food from the market or a restaurant. And listen—why do that when we have food at home?
I’m absolutely joking. I love a good meal provided by someone else. But when I’m upright and not crying over the weekend, I like to make a few things myself. So, I proposed an alternate plan:

The humble Egg Salad Sandwich.

You know how to make it: eggs (cut to your preference), mayo (dolloped to your comfort level), salt, pepper. Mustard if you’re feeling saucy—my choice is spicy ground mustard. Or maybe you’re one of those veggie enthusiasts who toss in celery or pickles. Do your thing. Get jiggy with it.

Once you’ve crafted the spread of your dreams, that’s where I add my flair.

Start with your favorite bread—loaf or artisanal. Sliced sourdough? Always a yes. My mom brought a loaf of Della Fattoria Rosemary Meyer Lemon bread. Do yourself a favor and try any loaf from this bakery. Travel out of your wayto go to this bakery.

Next, whip up some pickled red onions:

• Thinly slice half a large red onion.

• In a small pot, bring to a boil: ½ cup water, ½ cup red wine vinegar, 1 tbsp sugar, 1 tsp salt.

• Add onions, let boil until onions are pliable and soaked in the red wine vinegar, then transfer to a jar to cool.
  They keep in the fridge and are fabulous on tacos, salads, hot dogs—anything.

Now, time to plate up! Grab your favorite medium sized dish, we had other fixings so I had to use the large plates *sobs.* I really want to buy new dishes. I LOVE our white plate/bowls but really want some fun stoneware.

Anyway…

Bread toasted or not, layer on your eggy spread, sprinkle with everything bagel seasoning (ooh, or flax seeds!!), and crown it with those gorgeous pickled onions. If I had microgreens, you know they’d be sprinkled on top as a completely useless (but adorable) garnish.

Add some fruit on the side - you need the fiber - and enjoy your meal with your metastatic bestie!

Now remember, I am not a nutritionist, just someone who likes food. 💗✨