Welcome to Bacon Lover’s Day!

Quick question – with the exception of vegetarians and those with religious restrictions, who doesn’t love bacon? You can eat it alone, in a sandwich, as a morning side or atop your favorite burger. Today is Bacon Lovers Day. Yeah, it’s a good day to be eating.

If this recipe seems a little familiar, you’d be right. We shared the BLT Wraps way back in November 2018. Not for any National Day, but just one of those Just Because moments. I don’t think I’ve made them since. You know me, this isn’t something I whipped up today for a 5 AM shout out. I actually made them before we hit the road for our recent Oregon trip. The last thing I wanted to have was a recipe that make left-overs. Wraps were the perfect supper to wolf down while packing. My plan was to serve the BLT Wraps with a choice of Macaroni or Potato Salad. That’s when a light came on. We planned to take 2 days to drive up to Florence, having a picnic on Sunday along the California Coast, and another picnic on Monday somewhere in Oregon. Why not make plenty of both salads? I mean as long as I was making salads anyway to have with our wraps, why not make enough to pack for the road?

Enjoy and have a blessed Bacon Lovers Day!

BLT Wraps
1/2 cup Garden Fresh Tomatoes
1/2 cup Mayonnaise
1 cup Iceberg Lettuce
8 slices Bacon
4 (10-inch) Flour Tortillas
Salt to taste
Black Pepper to taste

Dice the fresh tomatoes. Place in a bowl; add mayonnaise and stir to blend. Set the Tomato Spread aside. Clean a few lettuce leaves. Stack the leaves, roll tightly and shred.

Stack bacon, cut in half lengthwise. Then dice into smaler pieces Fry the bacon until nicely browned and crisp. Drain bacon on paper towels.

Warm tortillas on a flat griddle sprayed with a little cooking spray. This will soften the tortillas and make it easier to roll. Stack the warm tortillas on a plate.

Working with one tortilla at a time, spread the mayonnaise-tomato spread evenly over the tortilla, leaving about a quarter-inch boarder. Layer the lettuce over the tomato spread, then top with crumbled bacon bits. Season with salt and pepper to taste.

Roll tortilla about a quarter turn, fold ends toward the center, tuck under and continue to roll. Cut BLT Wrap in half diagonally, secure with wooden cocktail skewers.

Transfer to a serving platter. Repeat until all the tortillas have been filled and wrapped. Serve and enjoy.

These are great “on the run” as they are easy to wrap in foil and take along wherever you go. Have a picnic with Macaroni Salad, Potato Salad, maybe some chips and a pickle spear.

Mema’s Picnic Macaroni Salad
3 Eggs, hard boiled
8 oz Macaroni Salad Pasta
1/4 Red Onion
1 Celery Rib
3 tablespoons Sweet Pickle Relish
2 tablespoons Mayonnaise
3 tablespoons Miracle Whip
Salt to taste
Black Pepper to taste
Green Onions, optional garnish

Peel hard-boiled eggs and set in refrigerator to cool completely.

Cook pasta in a large pot of salted boiling water according to package directions. Drain and rinse well under cold running water. Set aside to continue draining.

Chop eggs, set aside. Cut a quarter section from a red onion. Peel and finely dice. Clean, trim and finely dice the celery. Place drained macaroni in a mixing bowl. Add onions, celery, pickle relish and egg. Stir to combine. Add mayonnaise and miracle whip. Taste dressing and season with salt and fresh ground black pepper to taste. Adjust seasoning according to personal tastes.

Transfer to a container with a locking lid. Smooth out the top of the salad, close and lock lid in place. Refrigerated until ready to pack in a cooler. Keep cold until ready to serve.

Bacon Potato Picnic Salad
1 lb small Red Potatoes
3 large Eggs
1 Celery Rib
1/4 Red Onion
Splash White Wine Vinegar
4 tablespoons Mayonnaise
Bacon Bits to taste
Salt to taste
Black Pepper to taste

Place potatoes in a pot covered with water. Bring to a boil. Lower heat to a steady boil, let cook for 10 minutes or until nearly cooked through. Plunge potatoes into an ice water bath to stop the cooking process

Place eggs in a small pot. Add enough water to just cover the eggs. Sprinkle with baking soda to help make the peeling easier. Bring to a full boil. Remove from heat, cover and let steep for 15 minutes. Gently crack eggs and plunge into a ice water bath to stop the cooking process.

Once the potatoes are cooled, cut in half, remove peel, then quarter each half. Place potatoes in a large bowl. Peel and dice the eggs, add to the bowl with the potatoes. Clean and mince celery, add to the potato mixture. Cut a quarter section from a small red onion. Peel, mince and add to the potatoes. Splash with a little vinegar.

Stir in mayonnaise, bacon bits, salt and pepper. Transfer Bacon Potato Salad to a container with a lid. Cover, refrigerated until ready to serve or pack along for a picnic.

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The word of God is living and effective,
able to discern the reflections and thoughts of the heart.