The BLAT

Awhile ago (actually months ago) I realized I had everything I needed to make a BLAT. I had precooked some bacon. I had really good Pine Street multi-grain bread, Zion Farms lettuce, garden grown tomato, mayo and an avocado. I took the picture and saved it all this time. I had thought I might write about how classic things are classic for a reason. And/or you see BLTs everywhere but you're more likely to see a BLAT in the west where the avocado rules.

A BLAT is fat on fat on fat and it's so good. But I've been worried about eating fats because ... of the bleeping gall stone. So lately when I've seen the picture buried in my photos I've felt like I should just delete it. 

For so long now I've fooled around with what I eat when trying to manage what I've called my stomach aches. I have believed it was about sugar. If I ate enough protein I could eat an amount of sugar. Never too much but some. I knew fats were in the mix but I just wasn't sure how. Since the bleepin gall stone showed up I've been eating like someone with an eating disorder. I've been so hyper vigilant and careful. I'd eat the same thing two days in a row and one day I'd feel fine and the next I'd get sick. I'd get frustrated and eat something I felt sure would make me sick and be fine. I'd eat really carefully and feel like crap. I'm not sure I have a clue what works anymore. 

And, after tomorrow,  I imagine it will change again.

But that BLAT was good. 

It is a classic. 

And I hope to eat another some day.