Pickles & Dimes

Last night, Jason tossed out the possibility of macaroni & cheese (with the addition of cut-up hot dogs) for dinner. And I gleefully said, “You know what we should add? BACON.”

He then cut me to the core and said, “Baby, we can’t put bacon on everything.”

I loved him a little less after that.

I probably should’ve waited longer to make my culinary demand, especially since I just told Jason last weekend, “You know what would make this chili even better? BACON.”

I have a problem, don’t I?

We don’t put bacon on that many items, just my Grandma’s famous Spaghetti with Bacon, my famous Chicken-Bacon Alfredo, our Bacon-Wrapped Chicken, the times Jason and I have Breakfast for Dinner (featuring BACON), our Breakfast Sandwiches (with bacon), and my favorite, Bacony Bacon with a side of BACON!

OK, that last one’s not real, but it should be. Besides, it’s not like I add bacon to everything. Like French toast.

Hmm…you know what would be AWESOME?

P.S. For anyone who’s interested, here’s my Grandma’s famous Spaghetti with Bacon recipe:

This recipe is your basic comfort food. Not spicy, but hearty. I would recommend serving it with a light salad or some nice garlic bread.

Serves 4 easily (usually there’s leftovers). The leftovers are even better since the dish gets a chance to marinate in its own awesomeness.

Ingredients:
- 4 cans of Campbell’s Tomato Soup (you can use Tomato with Rice if you want it thicker)

- Spaghetti (I don’t know how much. I even have one of those pasta serving gauges and I still cook too much spaghetti every single time. Half a box is about right. Says the girl who misjudges proper spaghetti increments.)

- One lb. of bacon

Directions:
All at the same time, fry the bacon, prepare the spaghetti and heat the soup. Cut up the finished fried bacon into bite-sized pieces and add to the tomato soup. When the spaghetti is done cooking, drain and add to the tomato soup/bacon mixture. Mix well. Serve. Enjoy. Behold the beauty of the bacon.