A BLT to rival all BLT's

My husband, his best friend and my dad spent over a day and a half this Memorial weekend replacing the fuel pump in my husbands truck. Certainly this deserved a decent lunch to reward their efforts, right? We had a package of fresh, thick cut, hickory smoked bacon from the Pork Shop, a local place in Queen Creek, AZ where we buy all of our pork products. The quality is unsurpassed. I'm a sucker for BLT's and so is my husband. So that coupled with the recent post I saw a post on Michael Ruhlman's blog about homemade mayonnaise (something I've been wanting to try for a long time) I figured this would be the perfect occaision. I had fresh lettuce and tomatoes from the Farmer's Market and plenty of Whole Wheat bread in the drawer.

Making mayonnaise is so simple really. Especially if you follow Ruhlman's instructions. Of course, mine did break the first time. But again, he makes it so easy. Just whisk the broken mayo into a bit of water and start all over. The second time's a charm I say. It was thick, creamy....luxurious really. I'm not a big fan of store bought mayonnaise. The texture is just, well, not quite right. This was different. And so worth the arm ache that developed after 15 min of robust whisking. Along with the bacon from The Pork Shop and my market fresh ingredients, my three hungry men could not stop talking about those BLT's for several days. Defintely a keeper.

P.S. Tonight I used the leftover mayo mixed with a bit of horseradish, pepper and lemon juice on some bison burgers. Yummy!

P.P.S I missed my one year blogoversary!! It was on May 20th and I was in Huntington Beach, CA for work. I intended to post that night but I ended up having a wonderful dinner in downtown HB at a fairly new restaurant as they debuted their new menu. It's called Silvera's and I'd recommend the place to anyone headed out there.