This stayed with David’s mom after this evening’s visit:
We returned home for two versions of gluten-free vegan BLT’s (millet-brown rice sourdough bread with a bit of olive oil, locally grown hydroponic lettuce, homegrown tomatoes and Fakin’ Bacon tempeh bacon) and homemade pickles on the side.
David likes bacon on top:
And I like mine with heirloom Black Cherokee tomatoes on top:
Yummy any way you slice ’em. Mmmmmmmmmm, hmmmmmmm, Summertime!