This weekend marks the one year anniversary of my wedding to Bryan, which means we have less than 48 hours to finally select our wedding photos from the photographer. In going through the 1000 photos, weâ€™ve realized several things: 1) It really is amazing who the photographers took lots of pictures of and who they totally missed.Â I knew we should have given them a look-book beforehand.Â 2) There really has never been a picture of my upper arms I have ever liked.Â Are they really the size of my thighs? 3) How many things we didnâ€™t get to eat at our own wedding, including these very football-friendly BLT bites appetizers.
Iâ€™d like to say we picked our wedding weekend because it happened to be the week the Steelers played Thursday night game, but that was complete dumb luck.Â Our family and friends started arriving early in the week, so getting everyone together to watch the Thursday night game at Barney’s Beanery was probably one of my favorite events around our wedding.Â Andrea, fresh off her flight from Belgium, showed up at the bar in her Lambert jersey.Â Kara and Steve hung with Jelisa.Â Â Jeremy got to bond with my mom.Â I got to see my dad look completely out of place at Beanery, even though it would have been open while he was growing up in LA.Â The Steelers?Â The Steelers completely rolled over the Cincinnati Bengals.Â (Thursday November 20 was Week 12 of the 2008 season, and the Steelers were sitting a pretty 8-3.Â This Sunday’s game is Week 11 and the Steelers are 6-3.Â Took me a while to wrap my brain around those numbers this morning for some reason.)
Right after the our wedding, we went for a pre-honeymoon in Vegas.Â (Although we’re going to have to stop using the “pre” prefix soon if we don’t go on our real honeymoon soon.)Â I put down a small amount of money on the Steelers, Penguins, Pistons and Pirates to all win their respective championships.Â I wanted to put down more on the Pens and the Steelers, but since marriage is a compromise and suddenly our money was all the same money for the rest of our lives, I respected Bryan’s wishes to keep my bets “reasonable” at the sports book.Â Â Well thank you, Luxor-MGM.Â Both the Pens and the Steelers were 8/1 odds when I placed my bets, so now for the rest of our lives I have a handy little, “Well, if you would have trusted me…” from our first week of marriage.Â That was a heck of wedding present.
You will need…
1 pound of thick cut bacon
2 bunches of cocktail tomatoes (between 40-48 tomatoes)
About 1/2 to 3/4 cup shredded lettuce
1/3 – 1/2 cup sour cream
1/3 – 1/2 cup mayo
salt and pepper
chives (not pictured for some reason)
When you are making this much bacon, it is easier just to hot box that meat Santonio Holmes-style.Â (Can you believe it has been a year since that incident happened?)Â Â I’ve found the easiest way to bake bacon is is to line a pan with aluminum foil, and place it into a cold oven.Â Turn the heat up to 400 degrees, and leave it alone for about 15 minutes.Â Â After 15 minutes has passed, check it and see if it if almost crispy.Â If not, give it about five more minutes.
While the bacon is cooking, slice the top off each tomato and core the center.Â Don’t have a tomato corer?Â Me neither.Â That’s a sign you’re spending too much on kitchen gadgets.Â I just use the 1/4 teaspoon, which works just as well.Â Rest on a paper towel to drain off the excess water.
By the way, is anyone else over the bacon craze? I said this to I think Holly — she edited together the films that were shown in the screening room at our wedding! — a couple of years ago.Â Everyone is going to over do bacon at some point and it will no longer be special.Â Quit putting bacon on things, people!Â Not everything is better with bacon! I don’t want to have bacon lemoncello tarts, bacon-infused Vitamin Water with extra vitamin B, and I especially do not want bacon wrapped in bacon around a core of pancetta and prosciutto deep fried in lard and then served with aÂ bacon-seasoned bacon ranch dressing with bacon salt on the side.
Save the bacon, I say.
Place the tomatoes bowl-up in a small dish and season with salt and pepper.
Mix in equal parts the mayo and sour cream together, and season with a bit more salt and pepper.Â Why not all mayonnaise?Â Do you really want to bite into a giant glob of mayo without having bread there to soften the blow?Â I don’t think so.Â Fill each little “bowl” 1/4 – 1/2 full with the dressing.
Stuff each both with a little lettuce and then a small bit of bacon.Â You might have a little leftover bacon, but I doubt it.
Refrigerate for at least an hour before serving, and garnish with chives.
No cocktail this week.Â Last week’s loss to the Bengals was so depressing all we could think of doing for this week’s Friday Football Foodie was pull out every bottle of brown liquor and just start drinking.Â (And during last Sunday’s game we drank champagne for my birthday, which let’s face it, is kind of girlie.)
So instead of a cocktail, why not go get a tall glass of water in the form of Cotter and Nic’s “Unnamed Steeler Pregame Show” and rest before Sunday.Â Sure this weekend seems easy against the Chiefs, but you don’t think Upper St. Clair native Todd Haley isn’t going to want to show up his dad’s old team?Â And don’t be distracted by Thanksgiving folks, the Ravens are finally here.Â Â This fan is nervous.
I hinted at an upcoming FFF “Chili Cook-off” coming soon.Â Hammering out the last details, so look for an announcement in the coming weeks.