wrap your scallops in bacon every time

It dawned on me last week after delaying the Monday email because of Labor Day that I might have to make the delay somewhat permanent. It’s NFL season, and my real job — the one that pays for the 17 pounds of chocolate and 12 pounds of butter it took to make all those cookies — is to run NFL coverage for The Washington Post. That meant I edited seven stories yesterday, including three in a matter of about 40 minutes on deadline, and my Sunday brain was not at all prepared to write something coherent to all of you.

So, from here on out, Monday emails are Tuesday emails, and we will all embrace the chaos. (Also, this was supposed to be sent at 7 a.m. and simply… did not send. So the timing change is off to a fantastic start.)

I had never seen hydrangeas this color before visiting Cape Cod over the weekend

A lot of what I’m about to mention in this newsletter was consumed over a long weekend in New England. My husband was a groomsman at a wedding on Cape Cod, and we were able to make it a three-night trip and see a few sights while we were there. A lot of those sights happened to be seafood.

And at a lovely rehearsal dinner in the groom’s dad’s backyard, I was reminded of one of my favorite seafood (or, technically, surf and turf) bites: bacon-wrapped scallops. There was a small plate of these crispy, buttery one-bite apps on a table in the corner of the party, and the caterers seemed to be on a constant loop to refresh it.

Of course they were. Bacon-wrapped scallops are the perfect bite. (Once, I was in a wedding, and the room at the reception venue where the bridesmaids got ready was also the room where the staff staged the trays of passed apps. I went in to grab some lipstick, found an unattended tray of bacon-wrapped scallops and went to town.)

Back to the point: After this weekend, I really, really need to make bacon-wrapped scallops (or something adjacent), which I haven’t done in ages. Here are a few recipes: