This is yet another one of those “recipes” that I came up with completely on accident. I was in my kitchen around lunch time last weekend making something entirely different using strawberries and basil, and I realized that I have never eaten bacon with strawberries. I knew that I had some bacon in the freezer and it started to sound really, really good.
The combination of sweet strawberries, fragrant fresh basil, acidic balsamic vinegar and salty bacon makes this salad quite the experience! It’s pretty, it’s unique and I am honored to share the idea with you.
I was just feeling like today was a bacon-kind-of-a-day. No reason in particular, not that you ever need a reason to eat bacon.
I have also been really into warm homemade dressings lately. This was the perfect opportunity to make a warm vinaigrette out of, you guessed it… BACON. Read more
Today I had the honor of celebrating the birthday of one of the kindest, classiest and most tasteful females that I know; our friend Sara. There would be no other way more worthy of honoring the birth of this woman than an event that was equally as tasteful as she.
So we brunched. Mimosas, handmade party headbands, pink tea roses, fresh fruit crepes, warm pecan rolls, a Mediterranean frittata, bacon and terribly inappropriate conversation for hours on end. Here are a few pictures to inspire your next brunch celebration!
HOLY MOTHER OF BACON. Those cute little green things are good, too. What do you call them…Brussel sprouts?
For real though, I cannot believe that this (a) came out of my kitchen (b) was so easy to make and (c) requires so few ingredients. The reason this dish is so perfectly savory is due to the fact that you actually create a broth using the leftover bacon grease and then cook the brussel sprouts in it, along with shallots, garlic and mushrooms.