Two Saturdays ago at the farmers’ market, Micah and I picked up a delicata squash, among other things. As I was preparing it to be roasted one night, I decided to set the seeds aside. I had just read an article on Food52 about things to do with them, and I hate throwing away edible food. Continue reading
My family might have thought that the world was ending today. Because I cooked bacon. No one asked me to, I just did it. For a little bit of background, I don’t eat bacon. Like, ever. I have no desire to eat bacon. I used to eat bacon, but I don’t anymore, and I don’t miss it in the least. You can roll your eyes and call me crazy… I’m okay with that (I have to be okay with it, since that’s practically what my family does every time bacon makes an appearance at the breakfast table).
It’s not that I feel sorry for pigs. And I’m not a vegetarian or a pescetarian. Bacon is just one of those things that isn’t very healthy, and I don’t feel a need to eat it, so I don’t.
I made an exception today though for this lovely soup. It’s pureed, so I think the bacon is an important textural element. The combination of flavors is a beautiful one too. Sweet soup, with a little kick from cayenne pepper, pungent gorgonzola cheese, and smoky bacon. It’s the perfect lunch to warm you up on a cold, cloudy day.