Bread and Bacon

We’ve been married for almost 2 months now, and it has been an amazing start of a lifelong journey! After our wedding we headed up to the Finger Lakes for a wonderful, but short, honeymoon (pictures soon to follow). Soon thereafter we began our new life together in Indiana. I began my second year of law school, and Melissa continued her job in a biology research lab that she started in June. As I did my homework, Melissa worked on making our house a home. We hung pictures on the wall, set up the appliances and gifts that were generously given us by family and friends, and formed routines for living (viz., morning patterns, grocery shopping, and setting up the auto-brew on our coffeemaker). In all the business, we’ve really enjoyed learning to cook with each other. (And I’ve enjoyed eating the fruits of Melissa’s cooking).

Melissa’s been practicing her breadmaking, and her first loaf of french bread came out beautifully:

We experimented with a new recipe for watercress soup:

Combined with leftover pad thai, it formed a rather eclectic, but tasty, meal:

I cook some, too. I cook bacon. In a cast iron skillet, of course:

We put down pages from an extra phone book so the grease didn’t make too much of a mess:

And in the end, the bacon turned out great:

It was quite tasty:

But we didn’t eat all of it at once. We saved it and put two full freezer bags of bacon in our freezer for future use:

We enjoyed our fresh bread and crispy bacon!