Yesterday we shot some recipes on location for an upcoming Relish story. One was a recipe for bacon and blue-cheese dip from the Purcell Sister’s book Cocktail Parties Straight Up. A retro kind of dish, the recipe is yummy with celery sticks, bread sticks or crackers.
What is it about bacon that makes everything so yummy? How can something that so bad for you be so good?
As I’ve mentioned in earlier blogs, we’ve been eating vegetarian at my house for the past year and a half. Occasionally I slip up and eat a burger or a taco, and I always try a taste of the Relish meat recipes. I also have to admit that while in Sicily recently, I had a couple of bites of a regional specialty—spleen sandwich. (It wasn’t a bad as is sounds—kind of like calves’ liver.)
But I can do without the burger and the taco, and I can certainly do without the spleen sandwich. What I miss the most in our (mostly) vegetarian diet is bacon. I’m a person who believes Jill Conner Browne’s pronouncement in the Sweet Potato Queens: a serving of bacon is however much bacon you have.
What is it about bacon that makes everything so yummy? How can something that so bad for you be so good?
As I’ve mentioned in earlier blogs, we’ve been eating vegetarian at my house for the past year and a half. Occasionally I slip up and eat a burger or a taco, and I always try a taste of the Relish meat recipes. I also have to admit that while in Sicily recently, I had a couple of bites of a regional specialty—spleen sandwich. (It wasn’t a bad as is sounds—kind of like calves’ liver.)
But I can do without the burger and the taco, and I can certainly do without the spleen sandwich. What I miss the most in our (mostly) vegetarian diet is bacon. I’m a person who believes Jill Conner Browne’s pronouncement in the Sweet Potato Queens: a serving of bacon is however much bacon you have.
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