The best kiss ever . . .
It was our wedding day. The day was bright, sunny, windy. There was a nary a path leading to the spot just up ahead where my groom and the minister were waiting for me.
Surrounded by family members, friends, acquaintances, I walk to the man I wanted to spend the rest of my life with. I take his hand and we look into each other’s eyes. The minister does his spiel . . . all good and relevant but only the prologue to our future. Then he says it . . . “you may kiss the bride”.
I turn to my husband. He wraps his fingers into my hair and draws me closer. And then . . . the kiss. Holy crikies! I don’t know what made it so awesome . . . so memorable. Was it the moment? Was it him? The hair tugging?
I don’t know. Other than my first real kiss . . . oh yeah, I remember that one; it was up there in its goodness and quite delicious. But I can’t remember any other kiss before or since that rocked my world like that one singular moment.
Any girl should be so lucky for a smoocher like that.
Yup, you’re jealous.
Bacon Wrapped Pork Tenderloin
1 Pork Tenderloin, Cleaned and Trimmed
5 Slices of Bacon
1 Teaspoon Tony Chachere’s Creole Seasoning
Olive Oil
Rub seasoning all over the pork tenderloin. Wrap pork with bacon and place in a 9x13 pan. Take your olive oil and coat well. Bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is nice and crispy. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
