Bacon, Dear God, Bacon!
For reasons of familial solidarity, the kids and I rarely eat pork products. We occasionally devour a pepperoni-studded pizza and once I bought some of the world famous La Quercia proscuitto (but I was too sensitive to include it in our menu preparation), but that's pretty much where our porcine intake ends. I will order sausage and pork in mole sauce from time to time when Joel and I chance to snag a date night, but over the past ten years of our marriage, I've tended to gravitate away from the other white meat. My brother-in-law, Dave, once said of his wife's vegetarianism, "You know, I really don't miss it [the meat]. In fact, it makes me kind of sick."
I kinda felt the same way about pepperoni, proscuttio, pork chops, pork loin, but I've missed bacon. I didn't know until this morning, but I've really missed bacon.
On Saturday, Joel arranged a playdate with a family from the kids' daycare while I worked. One of our favorite families, Pam, Matt, Fiona and Malcolm, graced our home for lots of laughs and lots of play for a couple hours in the morning. But Matt put the icing on the cake when he unveiled a bit of his home-smoked, organic slab bacon and Canadian-cut bacon.
I'd been carefully biding my time, waiting until Joel was out of the house, to prepare the bacon, but this morning I couldn't wait any longer.
At 7:00 a.m., while Joel was out walking Ophelia, I googled "best way to prepare bacon" and found that I should line a cookie sheet with foil, throw the bacon in the over, and then heat it to 400 degrees, walk away for 20 minutes and voila! Bacon!
Poor Joel. Can you imagine the smell that greeted him at the door? He inhaled deeply and almost felt to the floor with bacon lust. He could barely bring himself to his Rice Krispies and banana and quickly left for work.
I woke the kids like it was Christmas morning and we tucked in. I mean, tucked in. Matt gave us a pound and a half of meat and it's all gone. Friends with skills are the best.