Bacon Makes It Better

First off, today was COLD at the Farmer's Market. Even our guest chef commented on it: "I'm not nervous," she told the assembled audience. "I'm shivering." I was happy to be on dish duty. The water was warm.

For family meal today (which we prepare as a way of thanking our weekly volunteers), I collected yogurt, granola, yellow and red raspberries, and strawberries from various vendors, as well as a pound of bacon from Fatted Calf. We also had a whole wheat baguette, some fresh goat cheese, and a jar of preserved nectarines from a chef-friend of Sarah's. The outstanding combination was bread topped with goat cheese and nectarines, covered with a slice of bacon. It was awesome. And seriously, there's hardly anything that can't be improved by a slice of bacon.

Go Bears!