
What really surprised me was not that her quickbread contained bacon, but dried pears. I'm guessing this was more to play off the cheddar in the bread, a la "cheese and fruit," but that's just my hunch. Unfortunately, Carla and I ate the last of my dried pears, so I went with a 50/50 blend of dried persimmons and dried apricots. And the bacon? I never run out of bacon! Grab me a skillet and I'll prove you wrong.

Moving on, I made a quick banana bread batter (although the author doesn't use old, blacked bananas in her recipe, I had them aplenty) and blended this with the dried fruit, chopped bacon, and half-inch nuggets of sharp white cheddar. I also took the liberties of making these into muffins, not a loaf, like the author suggested. So all in all, I didn't really follow her recipe. But it was inspiring!

My next goal is to make this recipe with whole dried figs and Stilton. After that, I was thinking chocolate zucchini muffins with fresh goat cheese, as a nod to Westfield Farm's chocolate goat chevre log. Going back to the original recipe, did I actually try the muffins sliced over a salad? Well, not yet...
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