Tuesday featured that American culinary classic, the BLT. Ours was made with home-cured, applewood-smoked bacon (the pork provided by the local Bichelmeyer Meats), homegrown 'maters, and freshly-baked bread.
Breakfast was a bowl of homegrown canteloupe and lunch brought a venison salami sandwich and a homemade dill pickle.
**note: no bird dogs were harmed during the making of this sandwich.
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Hey, send me that bread recipe! If it's as good as you pizza crust, I'll be thrilled.
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