This all began with the cancellation of Sunday waffles.
I bought two pounds of bacon in preparation for one of our regular rounds of Sunday Waffles. That’s a gathering we often host for friends and neighbors: we provide the skyscraper of waffles, scrambled eggs, crispy bacon, and strong coffee, not to mention a backyard trampoline (for the kids) and leafy deck to eat on, and our guests bring themselves and a bowl of fruit. But a couple weekends ago we were at the ready to host, groceries bought, linens washed, and then our friends cancelled due to a fever in their house.
Over the course of the next week I found myself working around the log of bacon. Meaning a crisped slice found its elegant way into just about everything. I am already working through our steady harvest of garden vegetables: tomatoes, zucchini, green beans, and didn’t realize how a bit of bacon could transform these vegetables and their dishes continuously.
I get it, bacon is already adored enough, but it’s a food I never really gave stature too. And now…and in summer of all seasons.
Bacon on top of homemade pizza with fresh tomato and zucchini—check. Bacon added to garden vegetable frittata—check. Bacon tucked in to tangy potato salad—check. Bacon peppered over green bean casserole—check. Bacon slipped in to a wild summer minestrone—check. Bacon to crumble over crunchy green salad with fresh corn—check. And so very many BLTs, what can I say. An ode has begun shaping itself.
This unexpected suitcase of bacon has positively surprised me by repeatedly smiling on my seasonal fare. We love these vegetables on their own (a warm handful of cherry tomatoes) and giving them center stage during their season (penne with seared zucchini). But bacon comes in like a little rouge on the lips, gently sharpening these already lovely things.