Wednesday, April 17, 2013

Bacon!

I make bacon a couple times a month. Every time I make bacon, I think deep thoughts about the nature of bacon--about what it is exactly and how, if you break down its component parts, it has no business being anywhere near as good as it is.

There have been a few people in my life who have had a daily bacon habit--among them my Pap who had two eggs overeasy with well-done bacon and toast for brunch every day. He would likely not have approved of the word "brunch," but since it was his first meal of the day and it was served between 11 and noon, "brunch" seems fair. His bacon was dark and so hard that it would shatter if you poked it with your finger. Not that poking Pap's bacon was in any way recommended, of course.

Cranky (Ex-) Boss Lady was another person in my life with a daily bacon habit, but she preferred hers rare. She would call up the diner down the street from the flower shop and order four slices of bacon "barely cooked." If someone new was manning the phone or the grill, she would go one disturbing step further and say, "When I open the container, I wanna hear a squeal." That was her breakfast most days, with a chocolate frosted doughnut from the grocery store bakery as her "breakfast dessert."  'Cuz breakfast dessert is a thing, apparently.

While I could--and did--eat both Pap's bacon and Cranky's bacon without complaint (it was bacon, after all), I prefer my bacon the way the bacon on the bacon package looks--crisp and evenly colored. Yum.

A couple of months ago, I fried some perfectly crisp bacon for my famous grilled tomato, bacon and Swiss on seeded rye. As Hubby was polishing off his third sandwich, he said, "Is there any extra bacon?"

I snorted. "Extra bacon? What does that even mean?"

O is for Oxymoron

14 comments:

  1. I kind of liked your breakfast dessert as an oxymoron. If it's a "thing" then we're all in trouble. I have enough difficulty holding off on dinner dessert. I love the way you prepare bacon, and the frequency that you serve it. Fun post!

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    1. Thanks, Mark. I have to admit, as much as I teased her about it, I was all-too-willing to indulge in "breakfast dessert" with CBL. ;)

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  2. I dont have an oxymoron but I do have two bacon observations...1. when I was vegetarian (about twenty years) you ask any vegetarian what they miss the most...bacon. 2. My favorite saying...Like a pig hates bacon.

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    1. My oldest niece has been a vegetarian for close to ten years and she recently told me that bacon was the only thing she misses. I love that saying.

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  3. Well, I'm not fond of bacon. I like to eat cereal for breakfast--bran and toasted oats served with milk and honey. As to your oxymoron, I didn't understand. Guess I must be dumb.
    Francene.
    A - Z Challenge
    http://francene-wordstitcher.blogspot.co.uk/

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    1. The oxymoron's probably a lot harder to understand if you don't like bacon. To someone who really loves bacon, the fact that there could be extra (or "too much") bacon is impossible to imagine.

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  4. Mmmm bacon. I like mine extra crisp, just shy of burnt. The best time to eat bacon is any time.

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  5. Joe never makes enough bacon. We all end up with 3 pieces each. And eggs cooked in bacon grease is my crack. Great post!

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    1. Oh, I love eggs cooked in bacon grease--that's how my grandmother used to do it. It's the way it should be done.

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  6. Extra bacon not a problem in our house, either. Bacon is the reason I would fail miserably at vegetarianism.

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    1. I cannot fathom a baconless existence. I think I could give up most meats without too much issue, but not bacon.

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  7. Haha, this post made me laugh. I am not good at cooking bacon at all. Therefore, I rarely try and wait until someone else gets the urge to cook some up.

    Have fun with a-z. :)

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    1. To be honest, it took me about ten years of failing regularly to get the knack of cooking bacon. I'm an expert now, but only because no one else was going to cook it at my house. :)

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