[SamAdams76]

Sardines is my lunch probably 90% of the time. Never had them for breakfast though I've thought about putting them in an omelette from time to time. Haven't gone through with it yet.

My breakfast is boringly the exact same. Three farm raised eggs pan-fried over-easy in Kerrygold butter and fresh ground pepper. Siggi's triple fat yogurt with fresh berries swirled in (blueberries, blackberries, raspberries, or strawberries depending on season).

So my breakfast and lunch is pretty much perfect from a nutritional standpoint. At dinner, I let it rip and eat whatever. I've been experimenting with squirrel meat but I'll save that for another post later.

[Jeff Chandler]

It all sounds great.

However, I never use the pricy Kerrygold butter for cooking, only for finishing, where the higher fat content can be appreciated. But I’m a penny pincher.