5 years ago my dad, grandma, and I all got into our car and drove 3 hours to Yuma, AZ with the air conditioner on full blast. The law in California requires you to be a minimum age of 18 to be tattooed, and unfortunately that law and I weren't seeing eye-to-eye. After months of convincing and strategic planning, they finally had said yes. I've never been one to do things small and low-key. I prefer them to be memorable.
So here we were, in the car heading to triple digit weather aka Arizona. Luckily my previously mentioned strategic planning also included learning that in Arizona you only need to be 16 years old. I chose to get my first tattoo across my chest, (like I said about doing things big) the words 'Love Your Life' in script 12" wide. It's still beautiful, and I still love it. I very quickly learned how brutal of a place your chest is to be first tattooed on. It's the worst.
I mention this entire story because today marks 6 years without having my grandpa/grocery buddy by my side, the man who raised me alongside my grandma. When I lost him, that was the life lesson I learned, to love your life. It's simple, but something we forget. The next question I usually get is 'why your chest?', so everyone can read it and hopefully be reminded. Luckily, like all life experiences I grew from all of this and continue to grow stronger.
Some of the best days are when you come home to packages delivered while you were away. I love getting packages, it's like a present! A present that you usually know the contents of, but whatever. This package contained 3lbs of dried dates and pecans graciously donated by OhNuts.com, they were both used in this recipe. I also now have some hazelnuts which will be used in a later recipe.
First off, you wrap something in bacon. So far so good. The textures and different salty and fairly sweet flavors combine together to make these easily desired. Plus, they're bite sized which makes them taste even better. That's a lie, but we can pretend.
It's simple, you need one of each ingredient to successfully make one. I put together the recipe for a dozen, which as you guessed means 12 of each ingredient. 12 bacon strips, 12 dates, yadda yadda, you get it. Now go wrap something in bacon.
12 medjool dates
12 strips bacon, thin cut
12 toasted pecans
3 oz chevre
Preheat oven to 400°F. Slice vertically down the date and remove the pit. Scoop 1 teaspoon of chevre into each date, then press a pecan into each one.
Trim 1/3 of the bacon strips off. Wrap bacon with the 2/3 of bacon strip left over then place a toothpick down the center to hold it all in. Place dates on aluminum foil, or directly onto a baking sheet. Bake in oven for 6 minutes, then flip dates baking for 6 more minutes or until bacon is crisp.