Yeah, what about them?
In all seriousness the only part I really like in a Thanksgiving feast is the stuffing. Everything else is basically stuff I can get a Luby's or Jester Cafeteria. Sure, I make a bad ass Turkey-day meal (or rather Goose-day meal) but I'm not a huge fan of leftovers in general. People usually balk and go "but don't you like the convenience?" Kinda. It's just that reheated leftovers never quite taste as good the original. I can reconstitute stuff (I make a pretty good yam, pumpkin and potato cream soup with chopped turkey and french fried onions on top) but that too gets old after a while.
No, this morning I decided to make myself a luxurious BLT. Oh man, it was good. First off, I baked my bacon-- a trick I learned from a coworker, former chef, named Bruce. Just pop in a bunch of strips laid out in a single layer on a cookie dish at 325 for 20 minutes and you will get the most uniformly browned delicious bacon ever without the grease splattering and curled up weirdness. Drain on paper towels as you would normally.
For tomatoes I used some from my friend Ko-Ko's garden. Bright red. Not mealy. Super juicy! What's weird to me is that he managed to grow these indoors. I'll have to ask for more detail on how he managed such good produce in an apartment space.
The lettuce, I used arugula instead (or "Angela" as Jay accidentally called it once which I now refer to it as such around him) with some loose leaf spinach. Not quite as crunchy as the typical iceberg lettuce, but really I just don't get iceberg lettuce in general. It has no flavor, seems to consist mainly of water and I doubt there's much nutritional value to it.
Toast up some nutty whole wheat bread, slather on a thin layer of mayo on one slice and a thin layer of dijon on the other and pile on the Angela, bacon and tomatoes. Viola! The most magnificent BLT sandwich ever. It's so good, I want another one, frankly.