Offered as a point of data

I have been home with the dog all week while Bec and Danny wandered the east coast looking at colleges.  I have, therefore, not been cooking much; eating leftovers and, when they were gone, going for quick stuff, bread and cheese, etc.  But last night I looked in the fridge and saw nothing much: a quarter bag of spinach, a half-bunch of kale, a big bag of mushrooms, some bacon, plus the other staples of our household: wine, milk, dogfood, eggs.  Not much to hang your hat on.

So I cooked three pieces of bacon in a skillet, drained off most of the fat, removed the bacon to drain, then sautéed the mushrooms and kale until they were tender but not soggy.  When done, tossed all that into a bowl with the spinach; crumbled the bacon over all; added a drizzle of balsamic vinegar, and ate the resulting I-suppose-it-would-be-called-a-salad.

It was good enough that I really felt I ought to share it with you.