>Well, I bake my own bread, grow my own tomatoes and lettuce, make the best mayonnaise, ever, and have been talking with Mike about doing our own bacon when we get our side of pork this fall (we were disappointed with the bacon from the butcher that processed our meat last year). One of my favorite authors and bloggers, Michael Ruhlman, issued a challenge to readers to make their own BLT from scratch: that is homegrown veggies, homemade bread and mayo (ours with backyard eggs, natch), and home cured bacon. I’m so excited! I’ll look for pork bellies at the Hillsdale farmers’ market today, where I’m going to pick up fresh chevre culture and rennet from Chrisssie of Kookoolan Farm. If I don’t find pork belly there, Laurelhurst Market has bellies and is open today. The race is on…hope our lettuce doesn’t bolt this week!