so tired

it's late. for me. the oven had a spill. oops, i have an email from dv.

edit again

and of course, add the bacon. it's fittin to omit that direction since i forgot to add it last night till the last half dozen bites.

the best salad i've ever had

is the one i'm having right now.

but first, let me say this. i should have said "d(ia)na" in the previous post. so much for editing, or not.

the roasted onion smell. okay, here's the story. recipe to follow.

i was home, waiting for my friend to show up. linda is going to have me host a jewelry show. she brought me a TWENTY POUND bag of vidalias, for her husband, another david. (he sells them annually for his civic club.)

she left a bag and a forgettable, butter-laden collection of recipes.

it was dinnertime, and i'd been considering the options. chinese takeout. the bar at fmg alone. bistro. no. no. no.

the onions. looking good. not so, the collection.

but

i have epicurious.com.

oh and let me just say: i had to water the garden this morning, and to my utter delight, i had a cherry tomato for breakfast. and there were more!

so here's the dish:

(this is not exactly the one i found, but it's close)

the title got my attention: VIDALIA ONION, CHERRY TOMATO AND BACON SALAD.

i roasted two peeled, sliced onions doused with olive oil in a 425 oven (which needs to be replaced!!!!).

during this time, i reread the recipe, cooked two slices of bacon, washed the interior of approximately 1/6th of the refridgerator because it was awful, and i do that sort of thing, interrupt myself.

then i went to the herbs, greeting a complacent Scout. i think she is still stunned from the rescue after ten days of abandonment.

i pinched the flowers off of those plants that needed to be curtailed.

brought some basil inside. more than i needed, so i put some of it in water on the windowsill to sprout and make new basil plants. i DIGRESS, no?

i consult the internet yet again.

oh the bacon needs attention. and i need to mince some garlic, mash (maish?) it with some salt, add olive oil and balsamic vinegar.

quarter the cherry tomatoes, toss them with the now-roasted and sufficiently cooled onion and chiffonaded basil leaves and that DAMN SCRAIT vinagrette.

totally the best.