The girls’ inflatable swimming pool sprung an air leak. Steve patched it, and it got a new leak. We got a new one, which also sprung an air leak. Steve patched that one, and yet another leak developed. It held up for a couple days of use. Yesterday, when it was 94 degrees out, the pool gave up and water started pouring out.
Use the herbs you have in your garden. Leave out the ones you don’t love and add the ones you do. I made one sandwich at lunch, then made more for the family for supper. I measured the first time and eyeballed the measurements the second time. It was great both times, so don’t fret about measurement. If there were cucumbers ready in the garden, I would have added some diced cuke, too.
Tomato Salad Sandwiches
2 tbsp olive oil
2 tbsp lemon or lime juice (I used lime)
1/2 tsp kosher salt
handful of spinach
handful of kale
8-10 sage leaves
1/4 cup basil leaves (loosely packed)
2-3 tbsp parsley
1 stem of oregano (about 1 tbsp of leaves)
1 large tomato (or more)
2-6 slices of bread
In a medium sized mixing bowl, whisk the oil, juice, and salt together. Set aside. Remove the stems of the spinach and the stems/spines of the kale. Take the tops of the parley off the stems, and the oregano leaves from the stem. Wash all the herbs, spinach, and kale and spin dry. Place all the greens and herbs on a large cutting board and chop everything into smallish, bite-sized pieces. Add chopped greens and herbs to the mixing bowl and toss with the juice and oil. Cut the tomato into a small dice. Assemble the sandwiches by dividing the greens between 2 or 3 slices of bread and top with the tomatoes. Serve open faced, or top with a second slice of bread. Serve immediately.