Back home and back into routine, we did toasted sandwiches again. First was a mustard, liverwurst and shallot, while the other was Sweet & Spicy Tuna, Swiss Cheese and shallots.
- Liverwurst works out at 40c per serve
- Shallot and mustard/aioli add 25c per serve
- The tuna was $2.00 or $1.00 per serve
- Sprouted Rye bread is 32c per serve
- Swiss slices are 12 for $3.99 or 33c per serve
- Add 45c for butter and mayo.
Two sandwiches shared between us cost $2.75 per serve.
With one of the Foodies a little under the weather from a bug picked up at the end of the conference trip, Foodie Greg decided on Côte d’Azur: the cure all soup!
Garlic and chicken stock thickened with egg yolks it tastes a lot more interesting than the picture above. The recipe made at least four serves and we served with Trader Joe’s Cheese Bites as croutons (not pictured).
- Six pastured brown eggs are $3.30 or 83c per serve
- A whole head of garlic went into the soup: 50c or 13c per serve
- Organic chicken bone broth was $3.99 or $1.00 per serve
- Parmesan cost $5.49 and we used 3/5, or $1.65 per serve.
- Add 40c for herbs, oil and seasonings
- Cheese bites cost $2.49 and we used about half, or 32c per serve.
This is an amazingly delicious soup and seems to have done it’s job as Foodie Philip is dramatically improved the morning after. Cheaper than a trip to the doctor for $4.33 per serve.