Well, I … and my sidekick Mint, we like our bacon extra crispy.
To be fair, French “smoked pig belly” is different to American bacon. Not sweet. Definitely holds the smoke notes without any shizz.i.am. So, it tastes great without the extra crisp.
Add to that “school potatoes.” As I add to my culinary toolbox the sous chef that is frozen veg, I tried frozen purée. Which is frozen mashed potato ice cubes ready for a thorough reheat. Seems easy and fast but, truth is, they taste like school potatoes fresh on your plate… a rest area before the bin. You have reached your destination!
Another photo of our retreat is up. A place to dine. I love staging this villa. It’s so clean and capable. I feel like I have a little vacation myself when I set things up
All the bacon is gone and more requests were put on the waitlist. Turns out, daddy loves bacon … of ant sort. So do all the kids. Poor Otto was in the field and missed all of it.
Alright you, hug some local bacon today. I’ll catch you up on the farm happenings on Friday.