Dinner for a hot summer day in a house full of people who love BLT sandwiches, recipe courtesy of The Food Network.

12 ounces corkscrew shaped pasta

1/2 cup milk

12 ounces bacon

3 tomatoes, cut into chunks (I used grape)

1 tablespoon chopped fresh thyme (left this out)

1 clove garlic, minced (or pressed with your garlic press like I do)

salt and pepper

1/2 cup mayonnaise

1/4 cup sour cream

4 tablespoons chopped chives or scallion greens

5 heads Bibb lettuce, quartered or 5 cups chopped Romaine hearts (I used Romaine)

Cook pasta as label directs.  Drain and toss with milk.  Cook bacon until crisp.  Discard all but 3 tablespoons drippings.  Add tomatoes, thyme and garlic and toss until warmed through then add salt and pepper.  Crumble bacon, set aside 1/4 cup for garnish.  Toss bacon and tomatoes with pasta.  Mix mayo, sour cream and chives with pasta.  Add lettuce and toss to coat.  Garnish with bacon and more chives.