Welp: the broccoli crowns looked pitiful Saturday a week ago when I went by my usual Harris Teeter, so my hopes of roasting salmon had to be put aside. But there was bacon in the larder, and a tomato on the counter, and butter lettuce on sale, and some fresh sour dough loaf ready to be toasted. With Duke's mayonnaise to slather top and bottom, amazing BLTs were for the taking once the spice-rubbed bacon came out of the oven. It was a fine supper for a slightly stormy Saturday evening.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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