I am not big on sandwiches, but I do have a favorite: the Reuben. And while we are still on shelter-in-place orders, headed towards the middle of our third month, I decided to make my own version that included slow-roasted brisket and homemade sourdough rye bread. I had invited my foodie pals to join me to celebrate National Herbs and Spices Day, which is June 10th, with a new recipe and spice swap. I wrote: "National Herbs and Spices Day is 10 June 2020, so I figured we would post a week ahead of that on June 3rd. I will pair you with a blogger for whom you will select a spice ($10 limit) and ship for receipt by May 15th. Then, on June 3rd, we all post recipes using the spice we received." Here are the posts for #HerbsandSpicesDay... My Favorite Sandwich: The Reuben by Culinary Adventures with Camilla Roasted Fingerling Potatoes with Herbs de Provence by A Day in the Life on the Farm Chipotle Red Jalapeno and Cilantro Compound Butter by Our Good Life Grill...