Domestic Tip Of The Day

Cook all your bacon. I don't buy it very often because it makes a mess to cook it but I love the stuff. If I buy a package, I cook the whole thing and then wrap any not immediately consumed into serving sized packages and freeze. Then, I have it available to chop into eggs, salads, soups, or sandwiches.

I made use of that nifty trick when I made this:

Bacon and Butternut PastaPhoto: Johnny Autry; Styling: Mary Clayton CarlRecipe can be found at Cooking Light.
I also had the kale and butternut squash on hand because a few nights earlier, I made this:

Tuscan Kale, White Bean, and Ciabatta SoupPhoto: Yunhee Kim; Styling: Robyn ValarikRecipe from Sunset Magazine.
The butternut squash wasn't called for in the recipe but I thought it sounded good. Plus, I added some Italian sausage. I omitted the anchovy and served bread on the side rather than in the soup. It turned out pretty well and I'm happy to have leftovers from both meals.
Eat well!