The bacon I cooked for the batch of beans.
I love bacon. I am grateful for bacon. Bacon makes my day. I don’t eat swine-based bacon so much any more simply because after a few meals of it I feel too greasy. I still love the real stuff, but I’m more likely to eat beef, bison, or turkey bacon. Similar taste, especially the turkey variety, and not as much fat. In a way that’s too bad because fat bacon is so very tasty.
Since the Swine Flu snorted its way through the population we who think have had to put up with a great deal of nonsense, especially the head-shaking announcement from the WHO the other day.
Some gentlefellow suggested that even cooked pork might transmit the disease. Thanks buddy.
That said, improperly cooked meat can make a person sick, and if you’re eating improperly cooked pork, then H1N1 will be a freaking day at the beach compared with what else it will give you.
Sorry. Got carried away. Stupidity does that to me. It was retracted the next day, but the damage was done.
I got so irked that as a gesture of protest I made a batch of beans from scratch the other day. I used a recipe from The Bag Lady that’s so good it will move you to tears, and I doubled the amount of bacon called for in it.
The hog industry had taken a beating for various reasons over the years and this is one more blow.
We raised hogs for a few years when I was young and I rather enjoyed their company. Hogs are fine creatures, smart, personable, tasty.
Hog famers are decent folk who work hard and provide food for our tables. They have enough to put up with; they don’t need fear-mongering and nonsense.
Thank you farmers and thank you hogs.