We’re hungry for greens, veg, and vitamins. So lunch must be a salad—cress and spinach, an avocado, beets and local eggs, with thin, slices of crisp Applegate bacon—sourced from our local health food store. We made a dressing with a little rendered bacon fat, olive oil, our very own red wine vinegar, a smashed piece of garlic, a pinch of sugar, Angelo Garro’s Omnivore Salt, and pepper. Lots of ingredients, one splendid salad. We feel better already.

 

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