Sadly this year the New Year is being shared in isolation as families need to gather separately due to the pandemic. While the circumstances are not as we would like, they are nevertheless moments to evoke "delicious memories." So with that being said using Meredith's fresh Challah bread to make garden-fresh egg salad sandwiches evoke memories of my mother (Della Mattei) who on fall weekends baked fresh bread and whipped up fresh egg salad using herbs from her kitchen garden. She's make enough for a Saturday or Sunday dinner with left overs for school lunch boxes. Her recipe is simple: hard boiled eggs, finely chopped onion, celery, fresh parsley and dill with a dash of sweet relish (I skip the relish). Remember to salt and pepper to taste. Toasting the bread added an additional texture. Adding slices of home grown tomatoes, lettuce and a strip or two of bacon simply adds more taste variety and satisfaction. Happy New Year!