Porcine pleasure

Like a standing ovation, the pan emits the sound I have been waiting to hear. It’s slippery, almost a waxy feeling between my fingers as I lower in piece by piece. The snow white fat begins to turn translucent. The edges curl and the sides pucker as the meat contracts. The smell of a camp fire ensnares my imagination. Even before it has cooled I take a piece from its resting place. It is sweet and savory like meat candy. This is bacon.

The paper towel wicks away the grease while the bacon waits to become the star of the meal. Tonight is about bacon. The options for meals are about as endless as the adjectives to describe this delicacy. Will the meal revolve around the bacon or should it be the foundation upon which the meal is built? The path I take doesn't matter. I know that I will vicariously be great because I chose to side with bacon.

The hallmark crunch of the BLT can stir the heart of any gastronome. The bread that has been transformed into a golden brown platform of greatness. The mayonnaise applied in haste coats the toast and helps the crisp lettuce to adhere. A glistening tomato or two adorns the the sandwich like a ruby temptress. Finally, the bacon takes its rightful place on the throne. It would be blasphemy to place the last piece of toast on top, and so it is served open face.

Bacon isn't just for breakfast, but we shouldn't forget about breakfast either. Bacon and eggs are a classic, but more can be done. A quiche with bacon becomes je ne sais quoi. Lest we stop with cheese when making an omelet or hinder hash browns by withholding the bacon. Breakfast pizza, casserole and scrambled eggs all long for the addition of bacon.

Whether a meatloaf that needs some love or a soup that isn't worth ladling, bacon is the answer. I know that some would worry about the fat and calories in bacon. They would argue that it isn't healthy for you. I am not suggesting you eat it for every meal. We must pace ourselves in order to live a long life of bacon enjoyment. You should eat a salad. In fact a little olive oil, cider vinegar, brown sugar, mustard and bacon drippings with bits make a great vinaigrette. Mmm...bacon.