Veggies....Bacon....I have room for it all

I ate almost a whole head of cauliflower the other night, and surprisingly enough, my stomach didn't explode. I honestly love vegetables, I grill them in the summertime, and roast them in the winter months, I'll make a big batch of something and have it as a side dish for a couple of days. I think I've perfected the roasting of cauliflower technique, I usually cut it into large segments, but this time I broke it down into small bite sized pieces, tossed them in olive oil, ground pepper, and kosher salt, then roasted them on a cookie sheet. They were done before the rest of the meal, so I started picking at them like popcorn while gabbing on the phone with my sister. I ate half the tray before Mike took them away and put them back in the oven. Didn't matter, I just reached into the hot oven to eat them. By the time we ate, Mike only got a large spoonful, the rest were in my belly.

I'm bummed that football season is coming to an end. I love Football Sunday afternoons, either kicking back and watching the game, or just the sound of it in the background while cooking a stew or chili, or playing with the kids. Not sure what we're doing for the Superbowl this year, but I already know what snack I'm making, and I think it's mandatory that you eat some kind of meat that day, so my choice is bacon. I don't know what you call these little slices of bread, covered with a mix of bacon, cheese, and olives. My neighbor made them a few summers ago for our block party, and every time I make them, they are gone in ten minutes.

For lack of a better word, here is the recipe for Bacon Bread (yes, it's a splurge):

One baguette, sliced into circles (about 30 slices)

5 oz shredded swiss cheese

large can of black olives, chopped

1 cup of light mayo

1 medium onion, minced

3/4 pound of bacon, cooked, then chopped into chunks

mix all ingredients, scoop spoonfuls onto the bread slices, bake at 350 degrees for 15 minutes.

Eat one now because you won't get one later.