California BACT

So the husband comes home for lunch the other day and I wasn't really prepared....or WAS I????

So I whipped out the bacon from my handy Clip It bacon holder and microwaved a couple strips (the only way I make bacon anymore: less grease and less mess); pulled out some local chevre; sliced up an avocado, a garden fresh tomato and two slices of local Lorraine Bakery sprouted wheat bread and toasted it and voila!  My new favorite sandwich and now his, too.  I didn't have any lettuce, so the avocado was the green substitute.  I love bacon with avocado and goat cheese with everything.  And tomato brings int the acidity it needs and you already have salt from the bacon.  Yummy.  Ok, so the bacon is not that great for you, but I was using all natural bacon that's free of nitrites/nitrates. And when you cook it between layered paper towels on a paper plate, you don't have as much grease because it all goes into the paper towels and still stays crispy.  Avocados of course, have monounsaturated fat and the goat cheese, well... I have no explanation for that. The whole grain bread isn't that bad for you even though everyone seems to think that bread is evil and a diet buster. If it's good quality, free of preservatives, whole grain, and unprocessed flour, well then it's good for you!  Tomatoes are full of vitamin C and Lycopene, but I didn't have to tell you that, did I?  Even Heinz ketchup brags about Lycopene on their bottles now.

So enjoy this easy, breezy and yummy sandwich while the tomatoes are in season!

Happy growing and happy cooking!