Thank you Becky! I feel like I really belong now.

Deconstructed BLT salad: The back story here involves an NPR story I partially caught driving home from work. It was an interview with a couple of restaurateurs describing an all tomato menu and extolling the virtues of simplicity and seasonal freshness. Since we don't have fresh crab caught crab in Minnesota, I couldn't make the crab tomato spaghetti, but it got me thinking.
So we tried:

*Baby romaine or any other green available.
*Thick chunk chopped tomato: Take the juice from slicing the tomato and mix with a Tbs or two of mayonnaise. Should make a thin-ish consistency to which we added fresh cracked pepper and a dash or two of veggie seasoning ( ours is called Spike which is great stuff and highly recommended- I think it has some yeast extract which is the special zing.)
* Thick chunk avacado
* Thick slab bacon, coarsely chopped- for a salad that satisfied Amy and I we made 6 slices.
*Home made croutons: we thick sliced a Tuscan style bread ( almost any crusty bread would do) and rubbed it with a little garlic and then brushed with olive oil and then a little salt and pepper. Broil to a light brown. Cool a bit and then chop to biggish pieces.
* optional: we ate the corn on the cob but my initial plan was to cut it off the cob and toss with the salad.
* Combine dry ingredients and then toss with the dressing. It was good. It was easy.