meat-o-matic

I know I have been talking and talking and talking about tomatoes and bacon and BLTs, but I just can’t seem to stop worrying this critter. Pretty soon the days’ll get short(er) and a BLT will seem exotic and unattainable again. In the meantime…

From Henry Hong, sandwich expert and Baltimore City Paper contributor:
I hosted a BLT Sunday about a month ago when tomatoes were just getting good. I had an overwhelming craving – you know the feeling. As usual I went a bit overboard and decided that all components must be as close to perfection as possible. Luckily I planned ahead and had already planted tomatoes ha! But I decided to smoke my own bacon as well, but I did not bake the bread because I suck at baking. Anyway they were damn good, real BLT’s. I used green leaf so as not to compete with the texture of the bacon.

Anyway, needless to say, when another contributor to the City Paper carelessly suggested using chevre or cranberry walnut bread to spruce up a BLT, I was filled with rage and disgust!

And while I have bacon on the brain…
WARNING… ain’t-my-kid-cute? story ahead… WARNING
(file under Art Linkletter)
Served lamb chops one night, nice ones.
Mom, is this sheep?
Uh no. Followed by semi-detailed explanation
I don’t want to eat nature, Mom, only pig.

Last year, his first grade year, I was in his classroom fairly regularly to cook with the kids. Bedouin food, for one thing, cause they were studying Bedouins. Bedouin cooking?! Had to look that one up, alright, and then fudge a bit. Big success, some kinda little date, sesame, almond, orange flower water, sweet ball thingys (Tamr Bil Lowz wa SimSim) AND Bedouin sno-cones. Who knew they had so much ice out there in the desert?

Second grade now and this request just came in:
Mom, can you bring in a dead pig and make bacon?