This is a recipe that I originally posted in January of 2012 and it's since become my most popular, both in my life and here on the blog. I wanted to update it with new photos and edit the instructions a bit, since I've made them quite a few times over the past three years and have learned a thing or two while doing it. I decided to leave the original post introduction below (written when we lived in Charlottesville, Virginia, in our first real apartment together) because I'm nostalgic like that.

There is laundry all over my living room floor. It's clean, but it's taking up space because as I write this, it's still a little damp. The dryers in our apartment complex just don't do their job, and every time we end up with damp laundry. For just one more dollar, we could have dry laundry, but I don't want to encourage bad behavior. And sometimes, I'm out of quarters.

But it's okay, because there are things like bacon and avocados in my refrigerator. And that's really all you need.

Make these when things are acting a lot more complicated than they need to be.

Ingredients:

• One avocado
• Six to eight slices of bacon 
• Salt and pepper
• One or two wedges of fresh lime
• A sprinkle of cayenne powder

1. Slice and peel your avocado. You should get 6 to 8 wedges from each.
2. Wrap a slice of bacon around each wedge! Feel free to use a toothpick to hold them together and retain your sanity. (If you're short on time, you can use pre-cooked bacon: assemble them as usual and simply warm them up in a pan or in the oven for a few minutes before serving.)
3. Cook in a hot pan until they're nice and crispy. You'll have to turn them a couple times to get it cooked on all sides.
4. Finish them off with a tiny sprinkle of salt, pepper, lime juice, and cayenne. Serve warm.

Eat these for lunch. Make them again for an appetizer before dinner. Fold your laundry.

PS Because this is an old post re-published, some of my replies to the original comments are in weird places. If you leave a comment from now on, I'll respond to it right there in the thread. 

Last year in August, Rob and I celebrated a year of Minnesota together by going to what is arguably one of the most Minneapolis restaurants--The Bachelor Farmer, which serves farm-to-table, Nordic-inspired fare in a cozy atmosphere of hipster vibes. We only stopped in for a drink and an appetizer because it's really expensive, but we felt weird about moving away without going on a date there. 

We ordered drinks and while we waited for our food, our server brought us some pickled vegetables and some of the most beautiful little carrots and radishes I've ever seen. Vibrantly colored and so tender, they were quite possibly the most delicious carrots and radishes I've ever eaten. And they were served with the most luxurious dip--fatty and smooth and salty and simple and light all at once. It was one of those times that you eat something and really feel emotional about it.

Only later on did I learn that it was just really good quality, room-temperature butter with some salt. I recreated the dish at home here in Charlotte a few weeks ago and it was just as good as I remembered. I laid all the ingredients out and sat cross-legged on the floor of my living room, savoring every bite.

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I woke up feeling out of sorts this morning and I've been in a bit of an funk all day. My anxiety tends to leave me alone for long periods of time and then it comes back all at once to ruin a rainy Monday. But if I've learned anything so far, it's that this too shall pass.

Sometimes life feels really complicated--overwhelming, even--but it doesn't have to be. Sometimes it's just butter and salt.

I'm a big fan of one-pot meals that have meat and veggies in them. They're easy, they're quicker, they mean less clean-up, and I can make them when I have free time in the afternoon and reheat them when Rob gets home and we're ready for dinner. This super simple Paleo chili is one of my favorites--I make it almost once a week!

Ingredients:

• 1 onion, chopped
• About a tablespoon of extra virgin olive oil
• 1-2 green or red peppers (or one of each), chopped
• 2-3 cloves of garlic
• About 2 pounds grass-fed beef
• 2 tablespoons chili powder
• 1 tablespoon cumin
• One large can (about 28 ounces) of crushed tomatoes
• Salt and pepper, to taste
• Toppings (included but not limited to): green onion, bacon, jalapenos, sliced radishes 

Instructions:

1. Place a large pot over medium heat. Drizzle olive oil and add garlic and onion. Season with salt and pepper and let everything cook until it starts to brown.
2. Add the ground beef, chili powder, and cumin. Combine well and add crushed tomatoes once the meat begins to brown.
3. Add the green/red peppers, give it a stir, and reduce heat to low. Let it simmer for fifteen to twenty minutes or until you're ready to serve. If you're making it ahead of time, simply refrigerate until ready and throw it back on the stove later.
4. Serve with toppings! I like green onions and pickled jalapenos but this time I added radishes and some thick-cut bacon. You could also do full-fat shredded cheddar and/or sour cream if you eat dairy. Enjoy!