BLT

Tasty Tuesday (On a Saturday)–Dining Down the Mother Road (At Home)–Part Five (Fourth of July Edition)

Today I have a very special Tasty Tuesday (On a Saturday) because our Fourth of July dinner was inspired by restaurants along Route 66!

For dinner, I decided to go with an American classic, the BLT. But in keeping with our our Route 66 Summer, I prepared the “Heart-Stopping BLT” like they make at St. Louis’ own Crown Candy Kitchen, according to the recipe in The Route 66 Cookbook. Their sandwich calls for a full pound of bacon, so this was for display purposes only…the ones we actually ate had far less, but it was fun to see what it looked like!

For dessert I made Root Beer Bread Pudding like they serve at Pops Soda Ranch in Arcadia, OK. I think this is the best bread pudding I’ve ever made…it was really delicious!

And you can’t have Independence Day without watermelon, so I made a watermelon Agua Fresca to go with dinner:

It was nice to celebrate the centenary of Route 66 on the country’s semiquincentennial!

End of the Summer Family Feast

Yes, I know there’s still technically a little over a month left in summer. And, yes, I know that it could be pretty hot in St. Louis for at least a good month after that…you just never know!

But, Moose goes back to his school tomorrow, and the rest of us will be back to school not too long after that. So, tonight was the end of the summer Markel family feast!

BLTs (with avocado for those so inclined) and corn on the cob for dinner:

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And a root beer float pie for dessert!

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It’s been an amazing summer, so a special dinner was required to cap it off!