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For Wyatt

On January 25th, a woman I know through one of my Moms of Multiples groups lost one of her twins, Wyatt, at 5 months old due to complications with his heart. As part of a larger effort to support the Gard family through fundraising, another twin mom in our group, Amy, is selling headbands and donating 20% of the proceeds to the Gard family. So, if you are in need of a headband for your little girl, please, head on over!


Click here for her ETSY shop- JAGDESIGNS27

Click here for Wyatt's caringbridge site


No code is needed. Please look around and think of the little girls in your life, we are so blessed!

Thank you, from the bottom of my heart. 

XO

I know it sounds strange, but trust me

I haven't shared any recipes for quite a while so I wanted to share my very favorite, but very strange, favorite sandwich. I am a pescetarian (vegetarian that occasionally eats fish and shell fish) so this isn't your typical sandwich. What happens when a baguette, Boursin garlic-herb cheese, hard boiled eggs, balsamic vinegar and some optional veggies all get together? Let me show you :)

Egg and Garlic Cheese Baguette

Ingredients

• 1 baguette
• 4 ounces soft garlic and herb cheese (recommended: Boursin)
• 4 hard-boiled eggs, thinly sliced, recipe follows
• 4 tomatoes, thinly sliced
• 1 to 2 teaspoons balsamic vinegar, for drizzling
• 1 green onion, green part only, finely chopped

Directions

Preheat the broiler on high. Make 4 sandwiches, but cutting the baguette in half lengthwise, and into 4 crosswise. Spread cheese on both sides of the bread. On 1 side of each sandwich arrange the egg slices. On the other side, spread out the tomato slices. Put on a baking sheet and broil until the edges begin to turn golden, about 1 to 2 minutes. Drizzle each sandwich with a few drops of balsamic vinegar and sprinkle with green onions. Arrange on serving plates and serve.

Recipe coutresy Melissa d'Arabian

I make slight adjustments such as not always using tomatoes or green onions, depending on what I have on hand. I also use more than a few drops of fantastic aged balsamic that I have saved just for this recipe, a nice drizzle works perfectly for me.

The texture and flavor is amazing. The acid of the balsamic cuts through the creamy Boursin and eggs and the crunch of the bread... yum!  My meat eating husband love this too, we pair it with soup and enjoy!