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i couldn't live without dancing and singing and cooking and my puppy and my sister and my fiance. I love glitter and fluffy things and America and budweiser and camping and guns and sweatpants and being barefoot and Nickelback and the Nu Betas and dreaming and snuggling. I enjoy long drives, coloring, singing, fairytales, planning my wedding, doing nothing with my boy, a great meal, getting to know people, and a good story.
165 Days
I am 165 days from marrying the love of my life. 165 days. In wedding time, it’s the blink of an eye. But right now it feels like an eternity.
My fiance and I met in college and lived together during our last year. Now we are both living at home, preparing for marriage and trying to save money to start our life together. The stress of being apart from him is killing me. I see him every Sunday and we speak on the phone every night. We have the occasional date night and spend time with our mutual friends when we can. It isn’t the freedom to do those things that I am missing. It’s all of the little things that I didn’t realize were important.
I miss falling asleep and waking up with him. I miss brushing our teeth together. I miss folding laundry and arguing about housework. I miss falling asleep on his shoulder because he convinced me to stay up late to watch a movie.
I cannot wait to have that back. I cannot wait to join my heart with the heart of this amazing man who can make brushing my teeth feel like the most exhilarating thing. I cannot wait to see what our life together will bring us and how our relationship with grow and change. 165 cannot go by fast enough.
![recipe-file:
Fried Egg Sandwich with Bacon and Blue Cheese [Egg Sandwich Lyonnaise]
Makes 2 sandwiches
2 ciabatta rolls
1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)1 bacon slice, preferably thick-cut1 tablespoon minced shallot (from 1 small)1 teaspoon smooth Dijon mustard4 teaspoons red wine vinegarSalt and freshly ground black pepper1/4 cup crumbled blue cheese
1 to 2 teaspoons unsalted butter, divided2 large eggsSalt and freshly ground black pepper
Split your rolls and put them in to toast.
Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon Immediately pour hot dressing over frisée and toss with salt and pepper to taste. Don’t try the salad just yet or you will be tempted to eat it just the way it is when, I promise, it’s even better with an egg on top.
Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. You’ll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.
Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. However, I find that for this sandwich, to somewhat rein in the mess, it helps to then flip the egg for 20 to 30 seconds, until the yolk is still runny, but less likely to run right off your sandwich.
Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and come on, what are you waiting for? Dig in.
(via)](http://24.media.tumblr.com/tumblr_m02tlvWcDf1qdwqjdo1_400.jpg)
Fried Egg Sandwich with Bacon and Blue Cheese [Egg Sandwich Lyonnaise]
Makes 2 sandwiches2 ciabatta rolls
1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)
1 bacon slice, preferably thick-cut
1 tablespoon minced shallot (from 1 small)
1 teaspoon smooth Dijon mustard
4 teaspoons red wine vinegar
Salt and freshly ground black pepper
1/4 cup crumbled blue cheese1 to 2 teaspoons unsalted butter, divided
2 large eggs
Salt and freshly ground black pepperSplit your rolls and put them in to toast.
Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon Immediately pour hot dressing over frisée and toss with salt and pepper to taste. Don’t try the salad just yet or you will be tempted to eat it just the way it is when, I promise, it’s even better with an egg on top.
Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. You’ll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.
Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. However, I find that for this sandwich, to somewhat rein in the mess, it helps to then flip the egg for 20 to 30 seconds, until the yolk is still runny, but less likely to run right off your sandwich.
Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and come on, what are you waiting for? Dig in.
(via)
