I had the most delicious lunch today and it was partially
from my garden. My tomato plants are going wild and producing
three or four juicy ripe tomatoes a day. I made bacon and
tomato sandwiches and wilted spinach salad. Both hit the
spot. We love spinach and use it in place of lettuce on our
sandwiches. To make this delicacy, fry up some bacon and
drain it, reserve about two tablespoons of hot bacon grease
and pour about two tablespoons of vinegar in the pan. My
mother always poured it over the spinach but I put spinach
directly in the pan and turn off the heat while it wilts. I
add crumbled bacon and diced fresh tomatoes. Some people
also add hard cooked eggs but I hate eggs and always leave
them out. Green onions are good if you have them.

I always think of Sue when I make this stuff because she is a
fan of fresh produce from the garden. I hope someone is
bringing her some of their bounty. I wish that one of us
lived near her and could help her out.

I reserve my excess bacon grease for making a roux for shrimp gumbo. I am also harvesting green bell peppers so
it will be on the menu tomorrow since I have other vegetables in the crisper to use up. We like it hot and
spicy. Louisiana style.