Gardening season just hit me like a Mac truck. I had all manner of well-organized plans to prevent this. But rain and this darned job thing scuttled my good intentions and now I’m flying blind into the all-important Memorial Day weekend.
My mother-in-law will be at my house serving as director of operations on Tuesday, and I have a long way to go to be ready for that. She’s been growing vegetables since my own mother was a child, and her advice and experience are essential to the success of my second serious gardening season. She lives two hours away, and it was quite a task for us to find a good date to get together, what with her own gardens and my work schedule.
So she’s coming and I haven’t amended or tilled, let alone put in the cool season stuff she gave me at Easter. So, tonight I’ll be out there regardless of the weather, which brings me to my point. The boys are going to have to find their own dinner tonight. I’ll probably settle for a fried egg sandwich.
Come to think of it, that doesn’t sound like such a bad idea. Fried egg sandwiches always remind me of my Great-Granny Geisler, who used to make them for me when I was a kid. It’s time for one of those.
Fried-Egg Sandwich for One
1 whole-wheat Arnold’s sandwich round
A few scrapings of butter for bread
2 tablespoons chopped sweet onion
1 large egg
1 slice Kraft Deli Deluxe 2% American cheese
2 tablespoons ketchup
Salt and freshly ground black pepper to taste
1. Toast the sandwich round slices and scrape them with butter.
2. Drop a tiny dice of butter into a small skillet, melt and saute the onions until soft.
3. Leave the onions in the skillet, crack the egg over them and cook until white is set. Gently turn the egg over and cook another minute or 2, until egg is over-medium. (Granny made them over-easy, but I don’t think the food-safety police will let me say that.)
3. Stack the round with the egg, cheese, ketchup, salt and pepper.
4. Sit on couch. Crack beer. Eat sandwich.