Today was just a lovely day. Start to finish. Busy, but interspersed with moments of delightful peace. Late in 2010, a few months of remarkable missionary work led some wonderful people to join the Church. The first, a single sister, who later married her member boyfriend, is now getting ready to go to the temple and will be sealed to her husband in June. I'll be going to Salt Lake for the sealing. They came over tonight for dinner and we worked through a couple of lessons in the temple prep manual. The others who joined the Church in 2010 were a remarkable family. They also hit an important milestone today of which Plantboy was blessed to play an important role. Today was just what Sunday should be.
And I made this for dinner. You should make it this week. Really, you should.
Bacon and Blue Cheese Wedge Salad
Blue Cheese Dressing
Blue Cheese crumbles
Thinly sliced Red Onion
Wash and quarter your lettuce. It will seem like a lot, but trust me, it is hard to stop eating once you stop. Quarters it is.
I used half a package of bacon when I made mine. For ease in crumbling and cooking, don't separate the bacon, but cut the slices into 1/2 inch strips and throw them all into pan on medium heat. Use a spatula to stir the bacon often. It will cook beautifully. Drain onto paper towels and let it cool.
I purchased a good quality blue cheese dressing, and it was really thick. I wanted more drizzling than scooping consistency, so I mixed in a couple of teaspoons of milk.
Drizzle the dressing on the wedges. Sprinkle with onions, cheese crumbles and bacon. Liberally add fresh cracked pepper on the top.
Let's just say that bacon and blue cheese are pretty much the match made in Heaven. The above picture isn't mine, but my result was similar. I did not use tomato because they are so horrible this time of year. Late in the summer, when the cherry tomatoes start coming out our ears in the back yard, I would definitely add them. Other on-line recipes used variations with green onions, purple cabbage and cucumbers.
But really, just admit it, it's all about the bacon.