Friday morning! E and I got up early to sip coffee on our patio, and ponder what nice things we were going to do for our mommies for Mother’s Day Sunday. I sent a card. E did not. Who’s the better child? Ha! (Just kidding, he means well. Besides, I should really send flowers, too.)

E looked over at his little herb babies and looked puzzled. “We have so much cilantro,” E said. Usually cilantro is the hardest herb to grow of the thyme, rosemary, mint and lavender we have. I think it’s because they have fragile stems. But we got a good bunch growing next to our Vietnamese mint. “We need to use it before we kill it.”

Breakfast. Banh. Mi. Sandwiches. BOOM.

I ran down to the deli to get the ingredients while E watered the plants. Then I fried up bacon, eggs, chopped the veggies and assembled the sandwiches. Bacon on a roll. A soft, chewy fresh roll. With cilantro. Nom nom Nom! In my belly! I mean, it might as well be spun gold.

When all done—that crisp bacon and egg with that runny yolk perfectly placed on top—I devoured that sandwich faster than E did. Runny yolk and all (see, trying new things…that’s what relationships are about!). “This is good!” I declared.

Sadly, we used all of that tasty cilantro, so we’ll have to wait a few more weeks for fresh herbs to grow before we can do banh mi sandwiches again. But I look forward to cooking lunch banh mis, perhaps with pork belly and jalapenos.

For now, back to that Mother’s Day shopping. What’s the number for the florist again?

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