Tomatoes, Bacon, and Spring

The real thing

It’s Spring!

until late July...

Tomorrow is the 1st of March, and while it is not officially the start of Spring – it is a step in the right direction.  I discovered a hatched robin’s egg in my yard last week, the onions in my pantry are sprouting faster than I can use them, and my prized “pet” African Violet is going wild. Something is definitely in the air!

Aside from the bitter temperatures, snow, and ice, the hardest part of  Winter is being deprived of home-grown tomatoes! Even now that it is Spring 🙂 , it’s still a good five months before a decent BLT. What’s a person to do? Well, this is truly one of those problems that  money can’t solve, since only God can make a home-grown tomato, but sometimes we are forced to – of all terrible things – substitute,  when actually there is no substitution.

After years of seeking the next best thing , it’s come down to this – if home-grown is a no-go , you’re better off with tiny tomatoes. Cherry. Grape. Cherry Berry, Sweet Pea… Those little guys pack a powerful punch!

After trying all the “full size” varieties out of season – Holland on the stem (watery and bland), plum or Roma ( mealy), Hydroponic (expensive and no taste whatsoever), imported, exported, red, yellow, varigated…all proved horrible in one way or another. Please, for once I have to admit, less really is more. Bring on a miniature tomato – the smaller the better!

While slicing those itty-bitty tomatoes isn’t easy, their intense flavor and pleasing  texture might carry you through until summer without ruining your hamburger or BLT. Which brings another brilliant idea to mind…

Next time when pan-frying bacon, be sure to place a foil covered brick on top of strips. It will stop all that nasty curling and prevent uneven cooking. Flip when needed and brick (a verb) the other side. It will cook to perfection, flat, crispy and perfect for sandwiches, as a side dish, or by itself!

Brick your bacon!

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