I'm swiping this idea from Lisa at Comfort Food (whose blog, from San Diego County, is only a couple of weeks old): "season-inappropriate cooking."
Lisa's examples are strawberry scones in the fall, and steaming-hot chili in the summer.
I know exactly what she's talking about. But today's lunch was not inspired so much by a quirky craving as it was by two simple facts: The tomatoes were really red, really ripe, really juicy. And dammit, I'm not ready to say goodbye to them yet, not if I don't have to.
The lettuce is the last gasp from my patio crop, fresh as imaginable and deep in flavor. The bread came from this morning's farmers' market. Mayo: Best Foods.
We used a couple of new (to me) kinds of bacon on the sandwiches, a sort of taste-off tribute to the Food Bloggers' Picnic of last summer. And, uh, Biggles... I'm going back to Wellshire Farms bacon, from Whole Foods.