While researching for this month’s “supposed to be” Father’s Day newsletter, I came across this one from 2016. Happy Anniversary, my love. And Happy Father’s Day from Pretty Boy Floyd the pug. Also, I now can only eat ONE piece of bacon. :)

May was a hard month in many respects. My husband and I hit a rough patch – possibly the roughest ever. The stress of my two businesses and his master’s classes, along with my occasional menopausal homicidal urges, got the best of us. It’s ok, he’s still alive, and we’ll make it through. Everyone argues occasionally, but this time I was determined not to be the one to say “I’m sorry we argued – let’s talk”.

It’s funny - a week barely speaking, but food still is a common denominator. Not a word amongst us for a couple of days but then, I could hardly make a salmon dinner salad and not offer to make him one. He accepted. I don’t know whether it tasted good to him or not, but the bowl was empty. Then, a couple of days later there was leftover Quinoa & Forbidden Rice Salad with Spinach, Scallions and Bacon. Throw it away or offer it to him for dinner while I was away on one of my long nights of cooking and service? Taking for granted that he knew what to do with it, as he’d eaten if before…I left no instructions. I came home to a half-eaten casserole dish with dried out, oven cooked SALAD sitting on the stove. He said it was good.

I went to bed. I woke up at 10:30 AM to a cup of coffee at my bedside and languished for another hour…I just couldn’t make it out of bed. It’s been a really rough 4 weeks, and I’m sure the depression of not laughing and sharing with my best friend didn’t help with my exhaustion level. I smelled bacon. I mildly wondered – will there be any for me? Really too tired to care…I dozed…and the door opened, and the words were spoken – “Here. You don’t have to take it if you don’t want to.” I took the plate. He replaced my empty coffee cup with 8 ounces of cold, hormone and anti-biotic free organic 1% milk. 8 ounces because any more and I get heartburn these days. I’ve always liked 16 but he knows I can only drink 8. He walked out.

I took a bite of one of the 3 pieces of bacon (I always ask for 2 because that’s my idea of dieting – 2 instead of 3, but I got 3 this time). It was perfectly crisp just the way I love it – he likes his soft - but this bacon was cooked for me. I cut into the just right over easy egg on top of the homemade toasted bread – the white sturdy but tender, the yolk punctured and oozing its richness into the crevices of the buttered spelt bread perfectly toasted just the way I like it – not underdone, toasty brown…and I seasoned the meal with 3 salty tears: one for stupid pride, one for overwhelming gratitude, and one for deep regret.

THE Quinoa, Spinach & Rice Salad.

SCRATCH. SEASONAL. LOCAL.

As a THANK YOU! For reading this little culinary trip down memory lane, I am gifting you my Sweet Potato Chorizo Spoon Bread recipe…click here and scroll to the bottom of the page.

About Chef Lori

Chef Lori Pierce, owner of Lula's, creates unique, boutique cuisine to impress your guests and clients in the Greater Cincinnati and Northern Kentucky area. Our custom recipes and menus delight an intimate gathering of 10, a celebration for 100, and anything in between.

At Lula's, Love is ALWAYS our first ingredient!