I’m not saying that I eat my feelings but, I am saying that with week~before~last(Southern Speak for 2 weeks ago) being the start of my daughter’s junior year in high school…

Although I am a “glass half full” kinda gal, I can’t help but think about how she’s going to be gone off to college and transitioning into adulthood in the next few years.  Please believe that I am excited for her and I am looking forward for her future to come.  In the meantime, I know that I’ll miss all the stuff that comes with raising a child, especially the daily routine of school.

Previously, the first day of school was filled with the excitement of seeing my baby get ready for the day and waiting for her to return to tell me all about the new friends, teachers, and plans for the new school year.  During the wait time, I held my own little celebration…Getting my house back!  Being on my own schedule between the hours of 7:30am-2:30pm.  My little celebration always included a late breakfast treat and a mimosa…yes, a mimosa in broad open day light, during the week! How absolutely indulgent and scandalous! (Auntie would think that a lady drinking alone during the morning was cause for concern.)

Anyhow, I had my delightful late breakfast treat in the form of a breakfast sandwich, sans mimosa.  (Drinking while a little sad is not a good look.)  Back to the breakfast sandwich…simple~just bacon, egg, arugula, and Parmesan mayo, on buttered grilled bread.  I’ll just tell you how to make the mayo and put it all together…

For each sandwich you will need:

2 slices of bread, toasted with 1 teaspoon of butter
1 fried egg
2 slices of bacon, fried
1/2 cup arugula
1 tablespoon mayo mixed with 1 tablespoon grated Parmesan cheese

Spread bread with mayo/cheese mixture.  Add egg, bacon, and arugula to one slice of bread and top with remaining slice.