EARL OF SANDWICH JEWISH RYE

Ah, now here’s a nice thick, airy, easy to toast, perfect crunch Jewish rye worth talking about.

This was my breakfast this morning. Spread with fresh ground nut butter – almond this day.

Topped with spicy brown stadium mustard, brown sugar and cinnamon. Then all mushed up on the toast.

Served with apple cider.

I liked it so much, I had the same thing for lunch.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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