By Mother's Day Sunday. Second one in the new era of me being a published author, but this one was different because Gayle was with us in the house. Dave made me breakfast. The kids made cards. Amber had driven down Saturday, slept in her own bed, made me coffee Sunday morning. She gave me a framed print — her and me on the day of my cookbook launch. I had not known the photo existed. She had asked Dave for the raw file and had printed and framed it herself. I cried.
Gayle gave me a card she had written herself. "Brenda. My daughter. Thank you for having me in your home. I love you. Ma." That card is in a drawer now. It will never come out.
Drove a Lincoln run Tuesday. Normal.
Justin turns 16 next week (May 18, the 18th). He wants his license too. He will get it. He has been practicing with Dave and me both. His turning radius is sharper than Tyler's — he does everything sharper than Tyler.
Book two at 44,000 words. Sarah sent me a draft of the cover design she is considering: a photograph of a woman driver, silhouetted, behind the wheel of a truck at dawn, with the title "Long-Haul Women" across the top. I stared at it for an hour. I do not love the title. I wrote back: "Sarah. Let's workshop the title." She said, "Okay."
Made fried chicken Sunday — the recipe Amber asked for last summer, which I love, which was not in the first book. Six at the table. Full plates.
When I made that fried chicken Sunday — the one Amber had been asking about since last summer — I knew I couldn’t just put the chicken on the table and call it done. Six people, a house full of gratitude and good noise, Gayle sitting right there in her chair: a meal like that needs something alongside it that’s creamy and cold and completely unfussy. This Bacon Macaroni Salad was exactly that. It’s the kind of recipe that disappears before you’ve even sat back down.
Bacon Macaroni Salad
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (plus 1 hour chilling) | Servings: 8
Ingredients
- 3 cups elbow macaroni, uncooked
- 8 strips thick-cut bacon, cooked and crumbled
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 3 stalks celery, finely diced
- 1/2 small red onion, finely diced
- 1/2 cup dill pickle relish
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until just al dente. Drain, rinse with cold water, and set aside to cool completely.
- Make the dressing. In a large bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Combine. Add the cooled macaroni to the dressing and toss to coat. Fold in the celery, red onion, pickle relish, and shredded cheddar cheese.
- Add the bacon. Reserve a small handful of crumbled bacon for topping, then fold the rest into the salad.
- Chill. Cover and refrigerate for at least 1 hour to let the flavors come together. The salad will thicken as it sits — stir in a tablespoon or two of mayo before serving if needed.
- Finish and serve. Top with reserved bacon crumbles and fresh parsley if using. Serve cold alongside fried chicken or your favorite summer mains.
Nutrition (per serving)
Calories: 390 | Protein: 10g | Fat: 24g | Carbs: 34g | Fiber: 2g | Sodium: 520mg