Saturday, August 15, 2009
My BLT... from scratch!
With my tomato ripe (finally!), bacon cured and bread made from scratch, I was ready to make my sudmission for the BLT Challenge put out by Michael Ruhlman. I went ahead and gathered the rest of my very special ingredients: The lettuce is from a box on my porch that I planted bibb lettuce in last year...it started growing back all on it's own this spring, something I've never seen happen this far north! The egg for my mayo came from our friend Samantha who collects food scraps from the bakery and feeds it to her chickens...she then brings the eggs to us in trade for credit. (it is a sweetly sustainable relationship!)
I whisked my mayonnaise together and toasted the bread lightly on the grill. The bacon came out salty and slightly sweet, I cooked it in a cast iron pan until it was barely crisp, so it still had a little chew.
We enjoyed it with a nice frosty homebrewed ale by husband John.
For a sandwich that took all summer (and lots of spirited discussion) to make, it was delicious!