I ain’t never loved a man, the way that I, I love you

It did get cold. Brrrrr. When I ran into my mama outside she was wearing SANDALS and making a run for her house before her toes fell off. (Have I mentioned that my gorgeous mama lives less than 100 yards from me? She bought a townhouse in my complex.) The girls and I were making a run for home too – it was semi raining at this point.

Turn out the pumpkin smoothie, not the universe’s most filling breakfast. I topped it off with some (expired) yogurt. This is why I don’t buy individual tubs – they get stuck in the back of the fridge and then when I notice them again it’s November and they expired in September. It looked and smelled fine, though, so I ate it. Expiration dates are baloney, like, 76% of the time. I’m pretty sure.

Insert roughly three hours of banging my head against the desk, trying to work in Java.

(The programming language, not the coffee. I love coffee.  I hate Java.)

I had picked up some ingredients for the dinner we were supposed to have with Crockett’s old friend last night, so I made myself this tasty warm bacon, shallot, spinach and egg salad. (Scroll down for the recipe.)

Then it STARTED TO SNOW.

About damn time, y’all. We’re a third of the way through November here, and this is Colorado.

The dinner that was postponed last night? On for tonight. Cast of characters:

Crockett’s brother Danny, their old friend  Whitney,  Crockett himself, lil P in the middle, and lil L’ s back down there in the corner. Not pictured: Danny’s wife Kim (out of town, which is sad because I love her), and lil A.

Oh, wait, there’s lil A. Dressed, oddly, as Harry Potter.

The apple bread shown above was made from scratch by Danny, and I passed, bummed out but feeling South Beach righteousy. I did not, however, pass on the beer. Which, obviously, not on the diet. Whoops. 2 Below Ale is super tasty. I have a low hops tolerance, and this beer pretty much nails the upper limit while being kind of cozy. Yes, cozy. I called beer cozy. It is.

Crockett has some mad knife skills, yo.

For dinner I made a version of the same salad I had for lunch, minus the egg and mushrooms and plus some roasted apples.

Crockett made the world’s best guacamole and my favorite tamales. Which, if you think about it, was mean.

So I ate one.

I mean, I’d already had a beer. What was a tamale going to hurt?

(I’m totally nailing this self control thing.)

Warm Spinach Salad with Bacon and Eggs

Very slightly adapted from Mark Bittman’s How to Cook Everything.
4 servings.

2 pieces bacon
1 small shallot, thinly sliced
4-6 cups spinach
1/4 cup red vinegar
1/2 Tbs dijon mustard
Apple variation: 1 firm cooking apple, sliced into thin wedges
Egg variation: 4 hard boiled or poached eggs
Optional: anything else you have in your fridge. Pictured: crimini mushrooms.
salt and pepper

Fill the bowl you’ll be serving the salad in with warm water.
Put the bacon in a skillet over medium heat. If absolutely necessary, add a little olive oil to keep it from sticking. When it’s crispy crispy (like if you’d ordered it in a diner and the waitress yelled ‘burn it!’), take the bacon out and add the shallots to the bacon fat. Turn the heat down and cook them for a couple of minutes, until they’re soft and starting to color. When they’re the way you like them, add the vinegar and mustard and stir it all together. Bring it to a low boil while you crumble the bacon and empty and dry the salad bowl.
Add the spinach to the bowl. Sprinkle the bacon over it and pour on the dressing and onions. Toss. For apples: while the dressing skillet is still hot add the apple wedges, one side flat. If necessary, turn the heat up – you want the apples warm and with caramelization on one side. As soon as they reach that stage, throw em in with the salad. For eggs: chop if hardboiled. Throw em’ in with the salad. Anything else: (you guessed it) – throw it in with the salad.
Eat.

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One Response to I ain’t never loved a man, the way that I, I love you

  1. BD says:

    The Commitments