August is here in a flash, and back to school is on the horizon… swimming pools just have a few more days left, and we are hanging on to the laid-back schedule and bright hot pink sunsets.
I love the fresh tomatoes this time of year – those picked straight from the vine don’t last more than a few quick seconds before they’re gone. The kids really love the picking. We keep checking…our tomatoes are still green; however, we’ve tried some that others have shared with us, and they are deliciously perfect.
We just love BLTs. Sometimes I fry and egg and put on top of the sandwich. On other occasions, I’ll chop up fresh basil and add it into the mayonnaise. I recently realized we were all out of bread, so we made a new version using the lettuce leaves. I added some chicken and avocado to make it a little more filling – then drizzled some “homemade” Ranch dressing on top (by homemade I mean buying the dry packet of Ranch and adding mayonnaise and milk) ;). The kids really thought they were fun. No one complains when we have bacon, either!
- 2 fresh tomatoes, chopped
- ½ lb. bacon - cooked, coarsely chopped
- 8 lettuce leaves, washed and dried
- ½ avocado chopped
- 2 T. fresh basil, chopped
- 1-2 c. cooked, coarsely chopped chicken
- salt and pepper to taste
- favorite dressing ( I use homemade Ranch)
- Place lettuce leaves on a serving plate. Carefully add tomatoes, bacon, avocado, chicken, basil, and any extra seasonings.
- Drizzle with favorite salad dressing
