Asparagus and Eggs on Sweet Potato Toast

Slice sweet potato thin (1/4 inch or so), one per "sandwich"
Cover on both sides with parmesan and white corn meal in equal parts
Fry in avocado oil on high heat until browned on both sides
(Can cook several asparagus tops in same pan as the sweet potatoes)

meanwhile, fry an egg to over-easy in a caserola or regular small pan

set egg on top of the sweet potato, top whole thing with asparagus, salt, and cracked pepper

Serve.

Dill Pickles


Recipe is for one (1) pint jar, scale as necessary

4 parts water
1 part white vinegar
1/4 part canning/pickling salt

3-5 small cucumbers, sliced
1 sprig of dill
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Directions

• 1
  GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• 2
  Wash pint jar in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• 4 In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• 5 FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
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• 6 Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

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• 8
  Add lid and ring to each jar, tightening evenly.
• Put in the fridge, leave for a couple days before eating.
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