Two recipes kind of fell into my lap this week, and I didn't have the energy to put up a fight. First, a basic guide to savory bread pudding was aired on The Splendid Table (a radio program that often makes my skin crawl, I'll admit, but it's on Portland's public radio station when I'm driving home from work on Saturdays, so...). The timing of the airing of the show was perfect. I hadn't thought about what I'd make for dinner that evening, and I had several heels of loaves of bread in the freezer. Version one, made that night with odds and ends we had on hand, was delicious. Version two, including the peas we picked at Kruger's Farm last weekend and a bacon bonus (see the recipe that follows), will be tonight's dinner.
Recipe two came to me while I was at the gym earlier this week, getting my soundless cable fix while on the treadmill. The Neelys made a grilled peach salad with balsamic bacon vinaigrette that gives me the shakes just thinking about it. I broke down and bought bacon - we usually don't keep dark master foods like bacon around the house. But I got it and I'm psyched to use it in not one but two dishes this weekend.
I hope those of you in the U.S. have a wonderful Fourth of July. I'd love to hear about your holiday menus... or your dark master foods. Whatever.