Important matters concerning the existence of Humanity - BACON

I am ashamed to say that I used the last of the crumbled bacon from my convenient Sam's Club ziploc bag over a week ago and have not replaced it. I will go today and buy three bags (you can freeze this stuff, by the way), to atone for my oversight.
 
Our SIL and family has moved in with us. He is a meat man. Butcher boy. They brought over a FREEZER full of meat. HALF of it thick, smoked, restaurant quality bacon. You know some of that was had on Father’s Day 🥓 💯 😬
 
I enjoy the occasional lobster roll during the summer. I like both styles (cold/mayo "Maine" style and warm/butter "Connecticut" style). I happened to be on the coast last weekend and figured a fresh lobster roll would be nice so I ordered a warm/butter on a fresh buttered and toasted split roll. I had just given the waitress my order and had a thought - "can you add a few slices of crisp bacon to that?" Between the bacon lobster roll and the craft IPA to wash it down, I was a happy man...
 
Dadof2 said:
...I had just given the waitress my order and had a thought "can you add a few slices of crisp bacon to that?"...
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If the answer to that question is ever anything but an emphatic "yes!", then clearly you're in the wrong restaurant. ;)
 
Dadof2 said:
I enjoy the occasional lobster roll during the summer. I like both styles (cold/mayo "Maine" style and warm/butter "Connecticut" style). I happened to be on the coast last weekend and figured a fresh lobster roll would be nice so I ordered a warm/butter on a fresh buttered and toasted split roll. I had just given the waitress my order and had a thought - "can you add a few slices of crisp bacon to that?" Between the bacon lobster roll and the craft IPA to wash it down, I was a happy man...
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🥓🥓🥓🥓🥓
 
Note, this post properly mentions BACON, but it is more of an invitation to virtually enjoy the menu tonight in honor of a beloved USNA sponsor family daughter, and perhaps join us in a toast to the generations who follow. We are finally celebrating her promotion to Captain (she wears my collar eagles and DH’s command at sea pin), selection for major command, and her PCS orders to command of a storied DESRON (destroyer squadron). What she doesn’t know is that there is a Zoom planned with her 5 sponsor brother and sister classmates scattered around the world (one is a FAO in Asia). We also have surprise VIP guests, the retired admiral and his wife who was the commissioning sponsor of her destroyer command, plus one of my own closest friends and her retired Navy husband (she was the first female CHENG on a carrier). Add in my retired captain brother in law and lively SIL, who met the sponsor daughter when she was a plebe, just as we did, and it’s starting to look like a Dining Out!

Here’s the menu.
Menu
Purchased Parmesan cheese crisps
Marcona almonds
Champagne
Served kitchen side where we will be cooking with wine and hanging out until Captain-daughter arrives last.

Arugula salad, roasted red peppers, raspberry vinaigrette, a few glazed salty-sweet pecans (Trader Joe’s) on top

Roast boneless tenderloin of beef, studded with garlic slivers, rubbed with olive oil and dusted with herbs de Provence, au jus, rare to medium rare

Room temp mini redskin potato salad, with steamed haricots verts, tiny bits of roasted Vidalia onion, Stilton blue cheese crumbles, crispy BACON bits, house-made mustard vinaigrette (my signature no-mayo summer side)

Mixed wild mushroom casserole, baked with unsalted Cabot butter, fines herbes, some heavy cream

Mini ciabatta rolls from TJ, cut into halves, brushed with EVOO, toasted, sprinkled with a tad of pink Hawaiian salt

A big Silver Oak Cab in my best big glasses.

Dark chocolate pound cake made with Callebaut cocoa, a scoop of Talenti raspberry sorbet, fresh strawberries halved

Dog walk with all for afterward.

This is THE BEST part of military service, lifelong friends, bonds, appreciation, sea stories out the wazoo. Doesn’t matter how long since we have seen each other.

Rest assured we toast the fallen. And tonight the USNA mid who recently passed away.
 
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@Capt MJ, I never doubted my decision not to serve in USN...but the bonds of service? Yes, I missed out. In no other profession I've ever encountered are the bonds with peers, mentors and mentees so strong and durable. A toast to all present this fine evening!
 
Capt MJ said:
Note, this post properly mentions BACON, but it is more of an invitation to virtually enjoy the menu tonight in honor of a beloved USNA sponsor family daughter, and perhaps join us in a toast to the generations who follow. We are finally celebrating her promotion to Captain (she wears my collar eagles and DH’s command at sea pin), selection for major command, and her PCS orders to command of a storied DESRON (destroyer squadron). What she doesn’t know is that there is a Zoom planned with her 5 sponsor brother and sister classmates scattered around the world (one is a FAO in Asia). We also have surprise VIP guests, the retired admiral and his wife who was the commissioning sponsor of her destroyer command, plus one of my own closest friends and her retired Navy husband (she was the first female CHENG on a carrier). Add in my retired captain brother in law and lively SIL, who met the sponsor daughter when she was a plebe, just as we did, and it’s starting to look like a Dining Out!

Here’s the menu.
Menu
Purchased Parmesan cheese crisps
Marcona almonds
Champagne
Served kitchen side where we will be cooking with wine and hanging out until Captain-daughter arrives last.

Arugula salad, roasted red peppers, raspberry vinaigrette, a few glazed salty-sweet pecans (Trader Joe’s) on top

Roast boneless tenderloin of beef, studded with garlic slivers, rubbed with olive oil and dusted with herbs de Provence, au jus, rare to medium rare

Room temp mini redskin potato salad, with steamed haricots verts, tiny bits of roasted Vidalia onion, Stilton blue cheese crumbles, crispy BACON bits, house-made mustard vinaigrette (my signature no-mayo summer side)

Mixed wild mushroom casserole, baked with unsalted Cabot butter, fines herbes, some heavy cream

Mini ciabatta rolls from TJ, cut into halves, brushed with EVOO, toasted, sprinkled with a tad of pink Hawaiian salt

A big Silver Oak Cab in my best big glasses.

Dark chocolate pound cake made with Callebaut cocoa, a scoop of Talenti raspberry sorbet, fresh strawberries halved

Dog walk with all for afterward.

This is THE BEST part of military service, lifelong friends, bonds, appreciation, sea stories out the wazoo. Doesn’t matter how long since we have seen each other.

Rest assured we toast the fallen. And tonight the USNA mid who recently passed away.
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Ever considered publishing? I would buy your cool book, sprinkled with your words of wisdom and sea stories. Especially if autographed 😬
 
justdoit19 said:
Ever considered publishing? I would buy your cool book, sprinkled with your words of wisdom and sea stories. Especially if autographed 😬
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One of my favorite cookbooks is Twelve Recipes by Cal Peternell, who used to be chef at Chez Panisse (heck, maybe he still will be, post-pandemic). He started it when his oldest son went off to college and called him all the time, asking "How do you make good beans? Eggs? That chicken I like so much?" It really is 12 recipes, but they're all really fundamental and each has a twist, so it's super useful for beginners. "Oh, is that all there is to a great sugo? I'm in!" The most charming parts are the extensive stories the author weaves thoughout about his sons, or a hilarious family event, or where he got the idea to make something, or a memorable person. It's like he could just show up in your kitchen and the two or three of you could just shoot the breeze while whipping up a frittata or pulled pork sammies, and a summer fruit crisp. That's how I often imagine you and yours in your kitchen, @Capt MJ. You could really have a blast with that!

I shall patiently await said recipe. We're kicked back over here too, watching baseball on the telly and dozing; it's bloody hot here. DH is grilling bacon-wrapped filets for dinner, MMMmmmmmmm.....
 
Heatherg21 said:
Totally agree. That kind of leftover bacon doesn't exist in our house. I'm also sketchy of those people who have 'leftover' wine and need a fancy corkstopper. Who are these people???
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Well, I can no longer tolerate alcohol, so when DH opens a bottle I am actually glad he needs a cork stopper. If he didn't need that, he'd need a couple of extra pillows and blanket for the sofa.
 
To wrap up the holiday weekend:
Hand-formed burger patties stuffed with a few cloves of mashed roasted garlic, toasted onion potato buns, your choice of sharp cheddar or blue cheese crumbles, a slice of grilled Vidalia onion and - a dollop of spicy chili BACON jam.
 
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