I’m revisiting a very savory subject matter and a bacon post from 2014.
Natasha and I used to have a hearty appetite for the flat, crispy strips of pork.
We would drive over an hour north to buy the good stuff on sale, as if we were rendezvousing with a nefarious swine dealer.
But then our eating habits changed in the name of better health and we both cut back on red meats.
Fast forward to April 4, 2020.
Natasha made bacon. The good stuff. Neuske’s bacon purchased from a local grocer.
She found a recipe for healthier pecan pie with a bacon crust. How could she resist?
When Natasha opened the bacon package, we had to smell it. Much like sniffing a glass of wine and praising its oaky, fruity bouquet.
Except bacon is smoky.
The bacon went in the oven to bake to its crispy state and we waited.
The smells, oh gawd we forgot about the smells!
From around the corner, I hear Natasha ask,
“I wonder if they make bacon bath bombs?”
I laughed and snorted.
Then I Googled it.
Yes, they do make bacon bath bombs, but with essential oils, not bacon bits.
Sorry, we’d rather have the real thing and eat it.
Eat it like it was good.
So, how did the bacon-crusted pecan pie turn out?
Ummm…what bacon-crusted pecan pie?
I don’t see any on the counter.
Nothing on the table or in the fridge.
It must have been a dream.
Or good enough that there is no evidence to be found. Anywhere.
In reality, Natasha saw a need for some adjustments.
More egg, more moisture.
Uh-huh. Whatever you need to do, girlfriend.
Because the next package of Neuske’s is on me.
Finally, for those of you who do not eat meat and winced through this post, there is always opportunity for revenge.
This post has been brought to you by delicious smokiness and Linda Hill’s One-Liner Wednesday. If you are wondering what One-Liner Wednesday is all about, CLICK HERE.
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