Bacon
So we’re into it again, this time canning pumpkin and processing grape juice, and the kitchen is a mess and everyone is tired and the last thing anyone is thinking about is cooking supper, and uh-oh, no leftovers. Time for a bacon, lettuce, and tomato sandwich, which is a bonus for me because I like bacon very well.
Bacon makes frequent appearances on my plate. White pizza, spaghetti (carbonara, traditionally with un-smoked bacon but just as good with the regular stuff), salads, eggs of course, and any other spot when a little smoky, salty flavor accent might fit.
Before I saw the nutritional light I stayed away from bacon, which may actually have been a good idea back then since the grocery store pork I was eating was a dreadful product from equally dreadful farming systems. But now our pork is pastured, purchased on the hoof, raised and butchered locally. It’s full-flavored, clean, and tarnishes neither conscience nor health.
October 7th, 2008 at 9:09 am
I make grape juice every year and it seems I never have enough to last the winter. This year I am very dissapointed at the lack of quantity. I am told a late frost in the spring ruined alot of crop. Any suggestions where I could purchase a fairly large amount?
Few things are as satisfying as a messy kitchen and tired, hard working people. When you reap the benefits of healthy food in the dead of winter it’s all worth the work.
We ran out of bacon early in the summer, but will have our milk fed pigs butchered in November. Looking forward to eating that great bacon again, without the guilt!
By the way, I have not tried canning onion soup yet, but did try my hand at canning homemade baked beans. They are delicious!