I went through a phase earlier this year during which I ate a toasted English muffin for lunch every single day, for three weeks. I started out with a bang. Think, flashy towers of toasted muffin halves, swathed in mayo and sambal, cradling fried eggs. Grilled cheeses with a whole gang of melty constituents and caramelized alliums. And then, as time went on, things took a turn. One Wednesday, the toaster wasn't working, and all I could rustle up was a handful of wilted arugula and olive oil. A few days later, I found myself tucking into a muffin-half swirled with a single teaspoon of peanut butter, from a jar a colleague had intended to discard.

By about day 19, even my polite seatmates could no longer avert their gazes.

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* This article was originally published here

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