Guys…I HATE winter.
I hate that it takes me 5 solid minutes of intense bundling to run to the grocery store. I hate that it gets dark at 4pm. I super-hate running on the treadmill. And I super-super-hate polar vortexes. I grew up in Southern California and my body just. can’t. deal.
It’s about time we did this, right?
You know, make something bacon-wrapped. Since it’s the name of the blog and all. While I think there are few things that couldn’t be improved when rolled into a little package and wrapped in bacon, bacon-wrapped dates are the O.G. bacon-wrapped indulgence, and for good reason.
I have a confession to make: we live right across the street from one of the biggest and best farmers markets in the Chicago metro area and…we never go.
Growing up, one of my favorite meals was breakfast for dinner, or as us super-cool kids called it, “b for d.” All my mom (or dad!) would have to do is scramble up some eggs, whip up some toast, and we’d be the happiest campers in the world. B for d still remains a staple in our weekly dinner rotation, and I absolutely love the idea of jazzing it up a little bit. Enter: breakfast pizza. This is a super fancy-pants b for d. It’s also a combination of so many things I love: pizza, crispy bacon, cheesy goodness, and runny eggs.