happy memorial day weekend, dear friends!

i spent the better part of these past two days basking in sunshine and swimming in the lake. and what a delightful two days they were. it never ceases to amaze me how much blue water, bright sunshine, and an empty schedule can do for the soul. i didn’t even feel like cooking! (or baking, for that matter). i did feel like drinking beer (from shorts, perhaps my most loved microbrewery.) and reading books, though.

so, when i woke up this morning at a leisurely 11 am, i skipped breakfast and went for lunch. hungry, i had no desire to wait around for pasta to cook or for pizza dough to rise. i wanted something fast. and i felt a sudden burst of inspiration, from none other than my dad. padre. papa du-ane. mr. meyer. his repertoire in the kitchen includes eggs, mac & cheese (from the box), chili, and sandwiches. really lovely sandwiches, and some really weird ones. peanut butter and pickles, for instance. i think the weird struck me. and the cottage cheese pickled beet sandwich was born. it’s pretty typical to see cottage cheese and pickled beets on our lunch smorgasbord– the combination is just so good. but with some onions and on toasted wheat bread?! well, friends. this is a new one for you to try.

it’s messy. i wore a good deal of this sandwich on my skin. but the mess is worth it.

cottage cheese and pickled beet sandwich

about 1/2 cup cottage cheese
1 slice whole wheat bread, toasted to desired toasted-ness
about 1 medium sized pickled beet, sliced
1-3 green onions, sliced
black pepper

toast bread. assemble sandwich, first with half of the cottage cheese, then sliced pickled beets, then onions, then more cottage cheese, then some cracked black pepper. eat! make sure you have a plate or a napkin, this one’ll get you nice and messy. enjoy!

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