If you’re among my 20 loyal readers, you’ve seen a lot of back-and-forth from my tiny confines over the past 19 months.
I uprooted myself to further my career and help improve our quality of life. I was excited. But it didn’t take long to realize that my nights were lonely. My lover was 200 miles away, and making friends at an RV park is a very short-term investment.
The food’s been exceptional here. I’ve eaten more shrimp off the boat since August 2015 than most people do in a lifetime, quaffed beers that were brewed on the premises, and dined at numerous restaurants that are Michelin-rated, or at least mentioned in the James Beard archives.
But most of my meals are eaten from a cast iron skillet or flimsy paper plate. My flatware and other dishes came directly from my storage building — our ‘camping’ stash.
It took more than a year, but my bride finally wrapped up her contract and came down to share the smallish digs. She brought Maggie, our 10-year-old rescue pup. She also brought the boy, who’s been a ton of fun. (Domino, Pinky Tuscadero and Honky Cat are Galveston County natives who adopted us since we’ve been here.)
I’ve spent many nights here trying to become the next great guitar player to no avail. There have also been plenty of evenings under the stars … just me, the mosquitoes and the journal I maintain on my iPad. Most of those entries could pass as blues lyrics.
But this has been one hell of an adventure. Despite the regular feeling of being part of a lunatic fringe, I have no regrets.
I’m almost ashamed to bring this to you as a recipe. I mean, bacon lettuce and tomato have been around since the dawn of time. It’s probably the same for the BLT Salad. Either way, this is what we’re eating at the ‘Jimmy Rockford’ these days.
To be completely honest, Bacon Burnt Ends are just better than any bacon you can buy in a store. But if you don’t have the time or desire, the crispy thick-cut stuff works just fine.
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- 1 cup – Prepared Bacon Burnt Ends (pictured) -or- 1 lb thick cut bacon, sliced in thirds and cooked to a crisp (per package directions)
- 2 – Small heads, butter lettuce, chopped
- 1 pint – Small tomatoes, halved
- 1 cup – Croutons
- Combine all ingredients.
- Serve with your favorite dressing.*