Yeah that’s right, these have bacon. I am a full hearted supporter of bacon. I also fully support a person’s decision to be a vegetarian, but as long as bacon exists, that’s just not something I could do. But for those of you who don’t like (gasp) or don’t eat bacon, these would also be delicious without the bacon. So go forth and make them, regardless of your level of love for bacon.
I’m all for the easy salad. Lately, we’ve been eating a lot of them (still making up for our trip to Charleston and in preparation of a vacation where we’ll be spending a lot of time in suits). My newest favorite salad involves spinach, bacon, caramelized onions, apple, blue cheese, candied pecans, and a balsamic dressing. I love the combination of flavors!
This week, I did very little cooking. Between recovering from Thanksgiving and getting the house all prepared for the holidays (see below), I had no energy left to toil in the kitchen. But after finishing all of our holiday decorations this afternoon, I decided to get a little creative for dinner, and it turned out to be one of the best meals of the week.
I’ve been meaning to make my own homemade pretzels (I have a soft spot for the horribly unhealthy ones you can find in malls and airports), and after sitting on the floor for three hours making my own cranberry popcorn garlands today, pretzels sounded like an amazing dinner. And while yes, part of me wanted to just devour the pretzels by themselves (see the next post for recipe), I added in a fall chopped salad (really just so my mom wouldn’t disown me upon reading that I’d only had pretzels for dinner).
I was introduced to a farm out in Maryland a few years back where you can pick your own fruit and vegetables, and ever since then I have been making the trip up there regularly. In the spring and summer, it’s to pick boxes and boxes of my own berries and peaches. In the fall, it’s to stock up on apples, pumpkins, gourds, and other amazing fall vegetables.
We made our annual October trip up there recently and spent way too much money on apples. Now that I have all of these apples, I have been trying to get creative with how to use them. On a recent perfect fall Saturday, I decided to use them in one of my all time favorite, all-American meals—tomato soup with grilled cheese. It was perfect on a day when it was just a bit chilly outside, but not so cold that you had to be stuck inside. I used the creamy tomato soup from Trader Joe’s and then for the grilled cheese, I did white cheddar with sliced fuji apple on whole wheat bread. Oh my god. So simple, so easy, and yet so delicious. Dave opted for bacon instead of apple, which also made for a delicious sandwich.