chocolate bread

the secret ingredient is lemon.

i don't know how to give this a better title.

i am eating the leftovers from last nights dinner FOR BREAKFAST.

that's a testament to this meal's deliciousness.

i started by chopping up a nice piece of bacon* into fine little pieces and threw them in a pan on medium high, i then added 10-12 medium sized white mushrooms (diced).  then i added a tablespoon of butter, then half a white onion  (diced), add salt!...at some point...maybe even before you start the pan, boil some water and add your favorite pasta.  ( i used linguine)...

i sauteed everything down so it's nice and tight and kinda greasy looking, then i covered the pieces with a (pre-made) tomato/basil sauce, and then squeeze the juice from a WHOLE lemon...keep it moving, add a teaspoon of your favorite pesto.    cook it down!  don't forget to keep it covered cause all the fats plus the tomato sauce will be popping tiny little tomato stains all over your stove top/shirt.  i probably added more butter at some point, let's be honest here. TURN YOUR OVEN ON TO BROIL.  if you have a bottom broiler make sure that you're not storing any pans in the drawer, OR as was once the case for me, a plastic serving tray that melted and puked nauseous plastic gas all over my kitchen.

once the pasta is cooked ( i like al dante), strain it then add it to the pan and get the pasta totally saucy....the sauce should be thick and kinda sticky, and dark/rich/somewhat reduced...anyway, now!   pour the pasta into a bread pan, press it down LIGHTLY so that the top is flat...NOW!   cover the whole thing with a thin layer of grated ROMANO (or parmasean)...then a healthy (not really healthy, but GENEROUS) layer of OLD CHEDDAR....pepper the top then PUT IT UNDER THE BROILER...yes, cook that cheese until it gets a little browned/crispy....

THAT'S IT!

it's so good.   yum.

i couldn't bother writing this out in a classic recipe form.   

serve with salad OR steamed veggies....wine, juice, water, whatever....enjoy!

*i buy this sweet smoked bacon at the portuguese bakery on the corner...it comes UN-SLICED and with a thick skin on it that i find i need to cut off...anyway, it's way better than pre-sliced breakfast bacon which always seems to contain so much water (ie.  white and juicy fatty liquid, kinda gross...) as opposed to this delicious bacon that renders clear and beautifully!