Tuesday, August 9, 2011

Kill It, Catch It, Cultivate It, Eat It Week: Day 2

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.

1 comment:

  1. Hey, send me that bread recipe! If it's as good as you pizza crust, I'll be thrilled.