I guess my recent infatuation with good ol' wholesome American cookin' may be getting a little out of hand. Yesterday on the way home from work I stopped off at the Pennsylvania Dutch Farmers Market (they have expanded hours due to the impending Thanksgiving holiday). Last week, I had eyed the bacon there but had not bought any. Over the weekend, I mentioned their bacon to The Lurker, who gave it a rave review. That sealed it; last night I bought a pound of the maple-honey bacon (among other things).
This morning's breakfast was about five slices of the bacon (big slices) and two eggs sunnyside up, fried in the bacon grease. The entrancing aroma of maple sweetness still permeates the kitchen hours later (not that I'm complaining). The bacon was every bit as wonderful as the aroma promised. But after breakfast, I had to go lie down for a while. Whew! What a knockout! Some farmhand I'd make, if I eat a stick-to-your-ribs meal like that and am impelled to take a nap, rather than go chop a cord or two of wood.
I fantasized about making some bacon gravy and searched online for advice. I found several odes to bacon grease; here and here are just two examples. My surfing emboldened me enough to pour off the remaining bacon grease from the skillet and save it. This has got to be the road to perdition that I'm starting down. I need to remember the title of this blog and start making some nice light stir-fries again.