Bacon and red pepper pasta

I had 2 slices of bacon left over after I attempted my mother’s meat loaf recipe.

(I tried to coax the actual meat loaf recipe out of her this past weekend but she cannot remember it. I went so far as to go through her falling-apart Better Homes and Garden’s cookbook from 1917 or some-damn-other pre-my-existence era, and her massive collected recipe books—like wading through an insane loose leaf binder without the binder part, and I was not successful.) 

So anyway, back to the 2 slices of bacon. I made a simple and fabulously delicious pasta dish the recipe for which I came up with a quarter of a century ago. Dear god.

And while the pasta was utterly luscious, unctuous, and toothsome in every way, the real issue is that my house smelled like bacon for 2 days. I just cannot stand that. Nonetheless, recipe follows.



Red Pepper Pasta

per person roughly

1 slice bacon 

(Yes, I know, I used 2 and that’s 

because I had it for lunch the next day)

1/4 cup chopped roasted red pepper

1/2 cup diced tomatoes (canned)

(and juice, that’s jus for us French speakers)

3 TBS chopped black olives

(Greek marinated olives from Glorioso are the best)

3 TBS chopped onion

1 TB Frank’s hot sauce

2 TBS parmesan cheese, grated

Cook the bacon, then the onions, sauté until translucent, add every thing else except cheese

Toss with pasta, I used whatever that is up there but anything works 

and add some of the pasta water. Add the cheese and toss.

Then open your windows and get that smell out of there.

Fresh corn soup

The farmer (right wing Christian gun nut) had corn for sale. His own—a lot of the farm stands around here sell produce they get from somewhere else. You can tell when they have the little plastic peelable tags on stuff. You can tell, too, when they’re selling nectarines. The Elegant Farmer sells other people’s produce. They used to sell their pick-your-own strawberries but that seems to be a thing of the past. I think they grow and sell pumpkins but that’s really a tourist thing rather than a farmer’s produce thing. They also sell Bibles and Christian books, tho, so that’s good.

This corn was still warm from the field. I was deeply suspicious since first corn, like first tomatoes, is often not the best. And this was very early corn but it was good. I can’t eat it all of it on the cob so I decided to make corn chowder.  A blog I follow, My Year with Chris Kimball, recently had a recipe (you can find it by clicking on the link) and it looked delicious. Plus I had just seen a technique to clean corn off the cob using a bundt pan that I had to try.

The chowder which uses bacon (too much in my opinion, but OK, a recipe’s a recipe) was really good. How can you go wrong with corn, butter, bacon and cream? But very rich. A small bowl was more than enough.