Oh my gosh. Please tell me you guys can see this.
Do you see pictures? Words? A recipe? Please, please, please say yes. If not, just wait a second while I let out a good long scream.
I need it!
I know that a lot of you have noticed some issues with the site over the last week and half or so. Trust me, I have too.
If I am being honest, it has been total hell. And no, that is not an exaggeration in the least. I think anyone with a blog can relate. The second your site goes down it is non stop damage control. Working with techy people trying to figure out what the heck the problem is and not understanding a word of what they are saying. It is so not fun, I would actually rather do boatloads of dishes, and I hate doing dishes.
Thank God for my mom. Seriously, a round of applause for her please. She deserves it more than anyone. Some people have their husbands or boyfriends working behind the scenes, I have my mom. She is just a lot more tech savvy than me, but she is still no web designer. Unfortunately, this problem was just way bigger than the both of us. We finally decided to get some real help and handed the problem over to someone who knows what the heck to do. Again, thank God. I just enlisted the awesome Erin of Naturally Ella and Wooden Spoons Kitchen to work on the site and I know that I am now in good hands!
But kinks are still being worked out so please bare with me as we get this all fixed, and to those of you who could not access any recipes yesterday, I am so incredibly sorry. You have no idea how terrible I feel. Hopefully you were able to postpone making those recipes and can now get at them today!
And seriously guys, thank you so much for your patience and sticking with me. You have no idea how awesome you guys truly are!
On a happier note, I have BLT’s for you!!
These were not actually today’s original post, but my pictures just will NOT upload at the moment (hence the lateness of this post). I had an acorn squash recipe all ready to go, but that will have to wait.
These photos had already been uploaded, so today was the day for this guys!
It is a good one though!
I mean there is a fried egg, bacon and a whole ton of gouda cheese involved. Heck yes. Plus, it is pretty easy and one epic lunch or dinner. Like on a crisp fall afternoon or a night when you just want something easy and cozy. Yup, this is that sandwich!
I kind of need this sandwich today, I have a feeling it is going to be another long one.
- Preheat the evon to 400 degrees.
- Line a baking sheet with foil and place the bacon in a single layer on the foil. Bake in the oven for 15- 20 minutes or until crispy, rotating the pan half way through. At the same time cook the kale. Place kale in a large bowl and massage with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5 minutes more, until slightly crispy but not golden.
- While those cook start the roux. In a small sauce pan melt the butter over medium heat. Add the flour and whisk for one minutes. Slowly add in the milk, whisking constantly. Bring to a simmer and add the nutmeg, salt and pepper, Cook 1 or 2 minutes and then remove from the heat and add 1/2 cup of the shredded gouda cheese. Stir until melted and smooth.
- Butter the outside of 4 slices of rye bread. One the inside of all 4 slices of bread spread 1-2 tablespoons of the cheese sauce, leaving about 2 tablespoons for topping each sandwich. Add the tomatoes on top of the cheese sauce.
- When the kale and bacon are ready remove from the oven and add half of both the bacon and kale to one side of each sandwich. Sandwich the halves together.
- Preheat the broiler to high.
- Heat a medium size skillet over medium high heat. Melt a tablespoon of butter and place both sandwiches in the skillet, cook for 2 minutes per side or until golden and crisp. Remove from the skillet and top each sandwich with the remaining cheese sauce and shredded cheese. Place on a baking sheet and broil for 30 seconds to melt the cheese. (This is when I cooked my eggs)
- Remove from the oven and top with 2-3 slices of avocado and an egg. EAT!
Now who wants to make it for me? Any takers?
Oh and cross your fingers the site stays going strong from here on out!!