Working and The BBLCT Creation

After being at work all day, it was noon before I looked up and realized how late it was. Through meetings and diligence, I just blazed right by the hours and was enjoying all the work being accomplished. Status was being emitted from my office, assignments made, deliverables being met, questions being answered and accomplishments being met well ahead of guidelines. Overall, it has been a good workday.

Taking my normal breaks as I listen in on conference calls, I have been able to jot down thoughts for the blog, work on my farm in Farmville, meet a new manager that was just hired this week for our office and still check out the news both here and in my former home in Tennessee.

One of the thoughts I had today was about dinner tonight. My wife and I went to see Julie and Julia Sunday and it was great. It got me to thinking about different ways to cook and getting my confidence back in it. Listen at me I am just no confidence man about everything I do lately. Man! Guitar, drawing, cooking…what’s next?

As I left this morning, my wonderful wife asked me as usual, what I had in mind for dinner. Of course, I usually do not have a clue and honestly will most days eat whatever she fixes as long as it is not asparagus or anchovies. However today, I developed a flavor for a BLT. I just remembered one time when we had BLT’s and she fixed them on some real nice bread. Just so flavorful and filling for some reason, and all of a sudden, it hit me that way again and I wanted those BLT’s.

After I got to work and had my first meeting I got to thinking, I have an idea that may make that BLT even better, to me anyway. As I relate this thought to you, I apologize if it makes you hungry. If however it makes you gag, I say go to a doctor immediately and find out why the taste buds of your mind’s eye are not functioning properly. Just kidding, if you do not like it you do not like it but it sounds yummy to me.

The process is this, fry the bacon to a crisp but not too crispy. You will have to put it back in the skillet here soon for some other preparation. As it fries, lightly add pepper, garlic powder and a little cayenne pepper. Set aside to drain. Now slice the French bread on the bias about an inch thick. Lay on however much mayonnaise or salad dressing you wish. Myself I plan on a small swipe of Miracle Whip on each piece: Add some nice pieces of dark lettuce, not iceberg, leaf lettuce of some kind.

Back to the bacon: Lay four slices of bacon back in the skillet and right next to each other forming a bacon raft of sorts. Now lay cheddar cheese over the bacon leaving about a quarter inch of bacon visible on each end. Now sprinkle some blue cheese on top of the cheddar so it melts with the cheddar as it lies in the skillet. Keep it there until the cheese mixes and melts nicely. Pick it up with a spatula and lay it on the bottom piece of bread.

Lay some thick fresh tomatoes down on the bacon and cheese patty you created. Now take some sliced red onion rings on the sandwich. Lightly pepper the sandwich with some fresh cracked pepper. Now put the top on. Awesome! Grab a bowl of tomato soup to enjoy with it and just say yum.

If this works out for me tonight the way it seems to taste in my head, my next twist will be to fry the bread in butter first on one side only and assemble the sandwich as above. Wow, I am hungry.

Anyway, that has had me occupied today, as has work.

Well, on to the next mind occupier for me. Maybe I will not be so tired to play my guitar tonight. We will see.

I will provide some better thought to hold your attention tomorrow, as I do not feel the general audience is as excited about my sandwich as I am. But that’s okay, it’s my sandwich not yours. I call it the BBLCT (Phonetically it’s a Blacht! But tastes better than it sounds. HA!)

So see ya later!