BLT Bites —rsquo; The Porch Table and the People Around It

Full summer house. Amber home, Tyler home, Justin working at JBS, Josie going into high school. Drove Tuesday-Wednesday, a Lincoln run.

Father's Day Sunday. Dave received a matched set of Mag wrenches from the boys. He said, "These are the good ones." From Dave that is a poem.

Gayle sat with the family on the porch after dinner. She is 81 now. Quieter. Enjoying watching more than participating. She said, "This is a good family, Brenda." I said, "It is, Ma."

The diner fund crossed $180,000 this week. I look at used equipment online every weekend now. Dave says, "Brenda. Stop shopping." I say, "Dave. I am only looking." He laughs.

Sunday dinner: fried chicken, rolls, green beans, corn on the cob. Eight at the table with Eli. I took photographs from the porch of the plates in the afternoon light. I send them to Sarah sometimes now. She has asked whether there might be a third book. I do not know. I might.

That Sunday dinner — eight at the table, afternoon light on the plates, Gayle quiet and watching from her chair — is the kind of evening I want to hold onto. Before the chicken came out and everyone settled in, I had these BLT Bites sitting on the porch rail, and they disappeared faster than I could photograph them. They’re small and easy and summer all the way through, which is exactly right for a table that full.

BLT Bites

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 12 (2 bites each)

Ingredients

• 24 cherry tomatoes
• 1 lb bacon (about 10 strips)
• 1/2 cup mayonnaise
• 4 oz cream cheese, softened
• 1 cup romaine lettuce, finely chopped
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Salt to taste
• Fresh chives, chopped, for garnish (optional)

Instructions

1. Cook the bacon. In a skillet over medium heat, cook bacon strips until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
2. Hollow the tomatoes. Slice a thin cap off the top of each cherry tomato. Use a small spoon or melon baller to carefully hollow out the inside, removing seeds and pulp. Turn upside down on a paper towel and let drain for 5 minutes.
3. Make the filling. In a medium bowl, beat together the softened cream cheese and mayonnaise until smooth. Fold in the crumbled bacon, chopped romaine, black pepper, and garlic powder. Taste and add salt as needed.
4. Fill the tomatoes. Spoon or pipe the filling into each hollowed tomato, mounding it slightly above the rim. Work in small batches to keep them tidy.
5. Garnish and serve. Arrange on a platter and sprinkle with chopped chives if using. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Nutrition (per serving)

Calories: 130 | Protein: 5g | Fat: 11g | Carbs: 3g | Fiber: 0g | Sodium: 310mg