Actually, in this case, more like a convergence of food.
Do you ever make something sort of from odds and ends, and end up with something so fantastic that you know you’ll never duplicate it?
That was what happened when we were spending our long weekend at the lake just a week or so ago. . . . it went like this.
I brought bacon-wrapped tenderloin steaks to grill one night for dinner. I also brought extra bacon and some fresh garden tomatoes to make BLTs for lunch one day. And, I had a new recipe I wanted to try that was sliced fresh tomatoes, shallots, and blue cheese crumbles topped with a simple oil and red wine vinegar dressing.
Then, while shopping in town one day, we picked up an Italian Beer Bread mix, which we then made using one of Trevor’s dark beers (I am not a fan of drinking dark beer, but I always think it makes better beer bread–maybe it’s sweeter or something). It was really good. We ate the bread and the tomato dish along with the steaks that Trevor grilled to perfection–still nice and pink inside.
I am coming to the point, I promise. 
So on Saturday, we had some leftovers. . . some steak, some maple bacon, the beer bread, and those wonderful tomatoes from the tomato-bleu cheese salad. . . I think you know where I’m going with this. Sort of a BLT, but with toasted beer bread and thinly sliced cold steak, and the tomatoes with the yummy shallots, dressing, and bits of bleu cheese–and of course I still used mayo.
It was the best sandwich I’ve ever had.
And I’m pretty sure I will never be able to duplicate it. But I might have lots of fun trying. 
