I threw this together the other night, a dinner for one. Now, fortunately, I’m no Rachael Ray, but this was in fact a 30 minute meal. I rendered out some bacon fat, which is a good start, but it does get better. Once the fat was rendered out and the lardons crisped up, I tossed in some thinly sliced mushrooms. I really love the flavor of mushrooms, but I’m a little particular about their preparation. Well, actually very particular. Any thicker than paper thin is a no go for me. It’s a textural thing. Anyway. Once the mushrooms crisped up I threw in some garlic, not much color on it, just till it’s aromatic. Here’s where it gets good! I cooked some pasta, seperately, tossed that in, along with some crumbled gorgonzola cheese, which melted down, and ever so wonderfully coated the pasta, making this even more glorious than you could imagine, as well as a 1/4 cup of milk. Meanwhile, I was grilling off a chicken breast to place atop this mountain of all things good and delicious. To finish it off, I threw in a handful of fresh spring mix, that just barely wilted, a tablespoon or two of butter, some chiffonade basil, saffron, a sprinkle of grated parm, and some FGBP. It was disgustingly delicious. Bacon, gorgonzola, and saffron? Perfection. Try it, tonight. I beg of you. You’ll love it, and yourself.