Intriguing

Even I wouldn't do this.  But I may want to interview this guy for my book on pigs.

Stomach Says Yes, Heart Says No

The other morning I looked into the cupboard and nothing looked good for breakfast.  I was craving some granola but had yet to make some.  So I looked in the frig and saw four slices of bacon and one egg, alright I said.  I fried the bacon and then discovered the iron skillet (which I love to fry and egg in) was dirty  I, true I could have washed it - but it is an ordeal.  So I just fried the egg in the bacon grease.  Then I went to toast a piece of bread but I didn't want to have to wait for the oven to warm up, so I just dropped the toast in the bacon grease and fried it too.  It was a delicious breakfast, but it probably took at least 45 days off of my life.

Ham Desalination and Perhaps the best leftover Brunch Recipe

The Ham for Christmas dinner was fantastic!  I first washed and scrubbed it, then soaked it overnight before cooking it.  I hoped the local butcher shop would cut it for me, but they said no way (all I wanted them to do was cut the hock and shoulder off).  So I went out into the garage, located my coping saw and cut the hock off and left the majority of the shoulder on.

I knew, even after soaking it for 18 hours, it would still be too salty for the VOR and the kids.  I remembered while in NC one time reading on some ham steaks to fry them in a skillet with some water to remove some of the salt.  So I cut some razor thin pieces of the ham and fried them in about a half inch of water.  I flipped them several times, then washed them, added more water, repeating this process five or six times.  I couldn't get over how well it washed the salt out.  The VOR said it was one of the best hams she ever had!

Since only two adults, two kids and one junkyard dog (#3) ate this 16lbs ham there was a considerable amount of leftovers.  I cut major portions and froze them for beans and soups. The rest I carved and put in freezer bags.  On the morning of the 26th I got around to reading the NYTimes Wednesday Dining Section and discovered the baked egg recipe.  So I quickly butter a small Fiesta dish we got for Xmas, placed some hame and English Cheddar, then topped it off with an egg - WOW what a breakfast.  I have had this now five mornings (yes my veins are shrinking but lord is it delicious).  Try it, you will not be disappointed.

More Pork, More Pork and More Pork

On Friday the postman knocked on the door to deliver our 16 lbs country ham.  It is a gift from Lori's brother (he can not eat something with that much salt in it.)  The ham is now soaking, in the morning I'll take it to the butcher to slice, then cook it for the big dinner.  I'll keep the hock end for beans and the shoulder end for some flavoring and who knows perhaps some pork stock.

Last week a package arrived from Dr. Burg, his article was approved for publication in Presence; I asked him to send me a copy of journal.  In the package he included a tin of Bacon Mints.  I was excited but a bit apprehensive to ingest them: were they or weren't the for human consumption - Dr. Burg had no idea.  I thought perhaps they were in the genus of Yip Yaps.  I went ahead and tried them and loved them.  Thanks Dr. Burg.

Last night we were able to get the kids down sometime right after 7; we even watched a bit of a Seinfeld episode but the real treat was watching a Simpsons episode (the one where Lisa turns Buddhist).  In one poignant:

Homer: So, you think you know better than this family, huh?
Well, as long as your in my house, you'll do what I do,
and believe what I believe. [the camera pans to reveal
that Homer is talking to Bart] So butter your bacon!
Bart: Yes, father. [does so]
Lisa: Mom, Dad, my spiritual quest is over.
Homer: Hold that thought. [to Bart] Bacon up that sausage, boy.
Bart: Dad, my heart hurts. [Homer glares at him] Ohh. [wraps a
slice of bacon around a sausage link and eats it]

Gastronomical News

Since worship was cancelled Sunday due to inclement weather, I hopped in the truck and drove down to pick up a copy of the NYTimes.  (What I was thinking purchasing a small tome of news I have no idea.  Did I really imagine a day of leisure reading the paper with three kids trapped in the house all day?  I suppose I did).  Sometime after the kids were put to bed I was able to start on the Sunday magazine.  And wouldn't you know it an article by Michael Pollan.  

But this morning's Times had an even greater article on a magazine on the love of meat written by former vegetarians.  This line in particular is simply priceless: Both are in their early 30s, and both were once committed vegetarians. “We find over and over again that bacon is the conversion meat,” Ms. Standen said. “Bacon is how vegetarians change their minds.”

A Wonderful, Magical Animal

A few weeks ago my brother-in-law asked me if I liked ham. That is like asking an Episcopalian if they like to read their own books. Of course I like ham, I like all things pork.

So I took the country ham, packaged it and checked it as luggage on our return flight home from WV. It is no hanging in the garage just waiting for a succulent feast this winter.

I love pork so much that I have decided to write a book on it. It will be half history half cookbook. I am taking the title from an exchange on a Simpsons episode.

The other day I was talking with a highschool friend, we havent talked for close to 10 years. Withing ten minutes we were talking about cooking a pork roast.