Books. Bikes. Boomsticks.
"Hige sceal þe heardra, heorte þe cenre, mod sceal þe mare, þe ure mægen lytlað…"
Ya know, after first blush that sounds pretty darn good.I get my bacon half a hog at a time from a farmer that cures his own bacon. Sliced about 1/5" thick. Meaty. Savory. The best I ever ate.All I have to do is take a pack out of the fridge and the dawgz are right there before I even open it. How do they know?
I made bacon-wrapped-BBQ-bacon yesterday!MMMmmmmm!
Best. Link. Ever.
Yeah, it can't clean my house :DBut it is so darned tasty, who cares hehehehehe
A: Its own forbidden dance.I'd give that a whirl. It certainly looks better than cheese on an apple pie.
Try some "Bacon-Bits" on a premium French Vanilla icecream. Sounds wierd but is really tasty.
It might be a good Idea to use Pork Belly, AKA uncured bacon. This allows you to use your own spices since I think it's probably the smoke flavor and high salt content that doesn't work. Pork and apples are a natural. Bacon cured as a honey ham might work nicely too.
Bacon cannot fry itself. One must apply heat.Also, it will quickly lose its freshness if hidden under one's bed. It is best to keep it in the frig and risk losing it to others. You can always buy another pound or two if Roberta and the cats nab it.
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