A perfect breakfast

Step 1: Walk to the farmer's market the evening prior and buy some lovely uncured bacon. I got asparagus in my weekly produce box, or I would have also bought some at the market.

Step 2: Cook several slices of bacon to desired crispness. Remove from pan.

Step 3: Wash asparagus well and dry with a tea towel. Break spears in half and fry exuberantly in the bacon fat.

Step 4: Put the asparagus on a plate and salt them (optional). Eat bacon and asparagus with hands.

Step 5: Gloat on the internet. This was delicious. Also, as of yesterday morning, I've lost a grand total of 60 pounds. Hooray for me!

The most delicious thing... EVER.

I really, really, REALLY like to make pie. My identity is so completely wrapped up in pie that I named my medieval alter-ego after pie (see my other "blogge" for more on my medieval alter ego). I do not want to give up making pie, and I don't plan to, so as previously promised I have continued my quest to make bacon-pies. Tonight's experiment with the medium was extraordinarily successful:

Sagey Apple-Onion Pie with Bacon Lattice Top

The recipe was dead simple, and the result was unbelievably delicious:

Core and chop 3 apples (I chopped them into approximately 3/4" cubes) and put into a 9" square baking dish. Helpful hint: apple dishes are tastiest with a mix of apple varieties. I had a few to use up from the produce box, so I used a granny smith, a braeburn, and... something yellow with no tag. Chop an onion coarsely and a few sage leaves finely and add to the apples. Mix with hands. Cut 8 strips of bacon in half lengthwise, and weave into a lattice on top of the filling. (Weaving a lattice top is not as hard as it seems -- start in the middle and work out.) Bake at 400°F for 35-45 minutes, until bacon reaches desired crispness.

This would be more fitting in the fall; it would make a great stuffing alternative, I think.