This morning, I was inspired by notmartha's post about bacon cups. So inspired, that I wanted to see if I could replicate them with that glorious almost meat product, fakin' bacon. It turns out the general technique, weaving the strips over a mold and bake in the over, works on both real bacon and the textured soy protein variety. Of course the bacon version provides the full bacony goodness, but the fakin' bacon makes a respectable substitute. More photos are here.
I love the idea of a BLT salad, especially if you subscribe to the food negation theory of eating. For this one, I added an egg (sunny-side-up) and lemony vinaigrette. It was so yummy, I would love to make these for a brunch or lunch.
I'm wondering if I could add a basting of maple syrup or brown sugar and mustard to add that little extra something? Is that gilding the lily?