Last Tuesday we grilled burgers (well, Ben grilled), and I tried to recreate Ben’s favorite Big Nick’s burger for him. I always thought blue cheese, bacon and avocado on a large burger was several steps beyond overkill, but he loved that thing. Well, the blue cheese I had hanging around was funkier than even blue cheese should be, so I swapped in cheddar, and despite my misgivings it was fantastic. I must say, I seem to have a good feel for avocado ripeness!
Anyway, we had some bacon and half an avocado left over, in addition to FOUR ciabatta rolls (thanks, Whole Foods, for only have bagels and tiny french rolls available one at a time), so in addition to ciabatta rolls with peanut butter for breakfast last week, I had the remaining avocado with half the bacon on a roll for lunch Thursday, and was unspeakably happy. And then Friday I made, in essence, a tiny bacon butty, with the last roll, butter, and the remaining bacon. I know it’s obvious, but seriously, people, revisit those simple, simple classics sometimes. That was the best weekday breakfast I’ve had in months. Maybe years.