Bacon, I always loved you, I still love you. Our love will never end. It just won’t be realized in my kitchen. There was love at the diner when we went out to breakfast over the long weekend – you’ll have to settle for that going forward. And sometimes you’ll put your best foot forward, other times you’ll be cooked to a blackened crisp. One never knows for sure just how you’ll turn out in public.
Once upon a time there used to be so much love for you in my kitchen, like when I made these BLT sandwiches, so long ago it seems, but really only last week. You were cooked to perfection and perched on top of a seasonal tomato and crisp lettuce, embraced by two slices of toasted whole grain bread. That was then, before the bomb was dropped on us that Louisa was turning vegetarian. And I agreed to convert my kitchen to accommodate this new way of eating, at least when she is home.
A week later, the much beloved BLT was replaced by a Caprese salad sandwich, modeled after one Louisa ate last fall during our trip to Soho. Louisa prepped the side salad as well as the lemony dressing for it. As you can see, both sandwiches were made on toasted whole grain bread. Both sandwiches included seasonal tomatoes. The crisp lettuce was replaced by garden fresh basil. And, instead of bacon, fresh mozzarella had taken its place.
Don’t tell bacon, I didn’t miss him at all.