The arrival of corn and tomato at the market has, for the last few years, also sparked an increase of bacon in our diets. I know there are many camps of bacon standards out there: those who think bacon is best without accompaniment, those who think perfectly delicious vegetables don’t need bacon, those who think everything—every vegetable, sandwich, and dessert—is improved by bacon. I think I’m in a camp that doesn’t think any of those things are true all the time. It may be heresy to say, but sometimes you don’t need bacon. And sometimes bacon doesn’t need you.
As for bacon brands, I’m pretty firmly in camp Nueske’s, which appeals to me for both its deeply smoky flavor and as a “local” item (Wisconsin-made, Midwest approved). Plus, their nitrate-free variety makes me feel downright healthy.
There are other regulars besides bacon during the corn/tomato takeover: basil, mozzarella, red onion, cucumber, and avocado, in any combination, but all prepared simply, dressed in oil, vinegar, citrus, salt, pepper. It’s a raw, colorful season (the theme of that last post).
In addition to (and probably as a result of) the excess bacon, our July included lots of lovely bikes rides—two long ones out in Michigan farm country, where we visited our beloved Pleasant House’s new location.
We also took in a few birthday parties, a Dawes concert and picnic in Millennium Park, a trip to Girl & the Goat (fried oysters and French 75s really take the edge off the heat), and a French pastry class, making July a month of celebration. (To balance this out, I should also add that I have read an awful lot of books that are about to be movies starring Shailene Woodley.)
With the impending arrival of our new couch, bookshelves, and the Taylor Swift concert I’ve been anticipating for the better part of the year, August will be the month of delivery. And I’m sure there’ll be more corn, tomatoes, and bacon. Repeat.