Frankly, I haven’t been able to tell you what day it is for the past week. I’m so confused! I was convinced yesterday was Monday well into the evening when I sat down on the couch ready to watch our favorite Monday-night show- Lie To Me. Sadly, it was not Monday and I was sorely disappointed! I’ve got so many things running through my brain that I have to keep a constant written list of things I need to do. Water the plants. Start laundry. Buy sister’s birthday present. Put gas in the car. Talk to Scott about the bookshelves. Order cloth diapers….the list goes on and on. At work, I accidentally say potatoes when I’m talking about carrots. I accidentally call Ken, “Matt” And I can’t remember where I set down my order sheet. And to confuse the issue further, we’ve just moved. I have to really think to remember where we’re keeping the mixing bowls, where I put the wood-floor cleaner, where we’re keeping the recycling container now, and I still haven’t found my camera (the iphone will have to suffice in the meantime). Alas, I have “baby brain” and it’s only getting worse. (And something tells me that the post-birth sleep deprivation won’t help much!)
However, bliss comes from a simple home-cooked dinner that just hits the spot. And bacon. In the week-and-a-half that we’ve lived here, I’ve cooked bacon (ehem) 3 times. I swear to you, it has brought sanity back to my life.
So last night, it all started with bacon. We had sandwiches. With bacon. And peppers. And basil. And tomatoes. And to be perfectly honest, I believe I found a moment of clarity. It was fleeting. There was a voice. It said, “you’ve lost your mind and you won’t likely find it until that babe in utero has entered her toddler years and begins to sleep through the night”. Oh well…
So back to the sandwiches.
Open-faced pepper and onion sandwiches with bacon, basil and tomatoes
serves 2 hungry, slightly crazed, soon-to-be- parents
- four slices of rustic-style bread, cut 1/3-inch thick (I used a whole-wheat sour dough)
- 8 slices bacon
- 3 medium bell peppers, thinly sliced
- 1 medium red onion, thinly sliced
- a pinch of chili flake
- 3 medium cloves of garlic- one left whole, and the other two minced
- 1/4 cup plucked basil leaves, roughly chopped
- 1 medium tomato, sliced into 8 thin rounds
- salt to taste
- extra-virgin olive oil
In a large saute pan over low heat, slowly cook the bacon slices until they are crisp. Remove to a paper towel to absorb the excess fat. Pour off all but 2 Tablespoons of the bacon fat (save it for another meal!)
Turn the burner up to medium and add the peppers and onions. Sprinkle with salt and chili flake, toss, and cover. Allow to cook, stirring every-so-often, until the peppers and onions have begun to soften. Add the minced garlic and continue cooking until the peppers and onions have softened completely. Add a little water to the pan if necessary to keep the mixture juicy. When they are fully cooked, stir in the basil, cover, and remove from the heat.
Toast the bread. Liberally rub the toasted bread with the remaining clove of whole garlic, and drizzle each slice with extra-virgin olive oil. Place 2 slices of crisped bacon on each slice of toast. Divide the pepper mixture among all four toasts, and top each one with 2 slices of tomato. Dust with a sprinkling of salt.
Gasp, sigh, moan, and take pleasure in your moment of clarity!