We’ve added sage breakfast sausage patties to our lineup. Allie and I made “breakfast” sandwiches for lunch (why limit good food to the hegemony of prescribed mealtime orthodoxy?) and of course we went overboard with the layering. We barely could squeeze them tight enough to get a bite. But overdoing it is part of the joy of sandwiches.
This is a fully locally-sourced meal and it pretty much checks every box in my definition of comfort food. Wrong Direction Farm eggs and sausage patties, North Country Creamery Havarti cheese, Kriemhild butter on toasted Psychedelicatessen plain bagels.