Wednesday, August 28th

BLT with Avocado

4 slices thickly cut white country-style bread

8 slices bacon

1 red-ripe tomato

1 red or sweet onion

1 ripe avocado

Lettuce of your choice (I like romaine)

Mayonnaise to taste, preferably Hellman's

Pepper

Fry the bacon using your favorite method. While the bacon is frying, slice the tomato and onion. Cut the avocado in half, remove the pit, and slip a spoon around the edges of each half to separate the flesh of the avocado from the skin (if it's ripe enough, it should pop right out). Slice the avocado.

When the bacon is done, remove it to some paper towels to drain, and toast your bread. Spread mayonaise on one side of both slices of bread.

Place one or two lettuce leaves on one of the slices of toast. Layer the tomatoes on top of the lettuce, and grind some pepper onto them. Then top the the tomatoes with four slices of bacon (snapped in half if necessary), some onion if you like it, and half of the avocado slices.

Eat. [This recipe makes two sandwiches. You might want to share, or not.]

Variations:

Use the aforementioned veggie bacon strips instead of regular bacon.

To make it truly decadent, add some cheese: sharp Great Hill Blue is particularly delicious.

Add turkey, roasted chicken breast, or shredded pork. You can also make a passably heart-healthy sandwich by omitting the bacon altogether -- after all, the avocado is chock full of good fat!