The best kiss ever . . .
It was our wedding day. The day was bright, sunny, windy. There was a nary a path leading to the spot just up ahead where my groomand the minister were waiting for me.
Surrounded by family members, friends, acquaintances, I walk to the man Iwanted to spend the rest of my life with. I take his hand and we look into each other’s eyes. The minister does his spiel . . . all goodand relevant but only the prologue to our future. Then he says it . . . “you may kiss thebride”.
I turn to my husband. He wraps his fingers into my hair and draws me closer. And then . . . the kiss. Holy crikies! I don’t know what made it so awesome . . . so memorable. Was it the moment? Was it him? The hair tugging?
I don’t know. Otherthan my first real kiss . . . oh yeah, I remember that one; it was up there inits goodness and quite delicious. But Ican’t remember any other kiss before or since that rocked my world like thatone singular moment.
Any girl should be so lucky for a smoocher like that.
Yup, you’re jealous.
Bacon Wrapped Pork Tenderloin
1 Pork Tenderloin,Cleaned and Trimmed
5 Slices of Bacon
1 Teaspoon TonyChachere’s Creole Seasoning
Rub seasoning all over the pork tenderloin. Wrap pork with baconand place in a 9x13 pan. Take your oliveoil and coat well. Bake uncovered in a375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Makesure the bacon is nice and crispy. Remove and wrap in foil. Let stand for 10minutes before slicing. This pork tenderloin recipe serves 2 to 4.