A first...

[j_cheney]

I ate a salad for dinner.
Never done that before. Ever. Never had one for lunch either, for that matter.

It was doable. Field greens, olive oil, pine nuts, bacon. Bacon makes almost anything tolerable. Almost. ;o)

Got directed by pabba to the WOTF blog and discovered that I didn't hit semi-finalist either, so the story is definitely going to be a free agent again. It's a wierd story that has been out to four places, got three 'thumbs down' and one 'almost' from the top editor. (It's my 'unreliable narrator' story, which some people just won't get) Thought I'd give it a try at WOTF, but evidently it didn't grab. Hmmmm....must start thinking about another home for it.

ETA: My media player reset itself to "Play All" mode. (Yes, I know how to fix that, so you don't need to advise me on it). Just odd. Harp Consort, followed by Sting, followed by Helm's Deep, followed by Ofra Haza.....brain will explode...

Comments

[yourbob.livejournal.com]

Bacon makes almost anything tolerable. Almost. ;o)

Yeah, he's made a couplea bad movies.

[j-cheney.livejournal.com]

For example...green beans. I don't think anything would help with that. Blech!

[yourbob.livejournal.com]

I'm sorry. Green beans is one of my favorites. But yeah, if not done right. Blech.

[j-cheney.livejournal.com]

possibly lots of butter, garlic....and bacon?

[tchernabyelo.livejournal.com]

Green beans with minced pork and ginger, as done at Yang Chow's in LA. Delicious.


On the subject of bacon - all I've ever come across in the US is either the crisped-to-within-an-inch-of-its-life-(and-that's-an-inch-the-wrong-side) breakfast variety, or massive slabs of what we would probably call gammon or even ham. The full range of "proper" bacon (back, streaky, smoked, unsmoked, drycure, weetcure, and the most joyous of all, lardons) doesn't seem to have penetrated the American psyche.

We now make our own bacon. It's surprisingly easy, and pretty damned good.

[j-cheney.livejournal.com]

No. When I was in UK, the first time I saw bacon, I said....that's not bacon, it's Canadian bacon.

Honestly, I LOVE the crisped-to-death stuff. Dried out, crunchy, salty...hmmmmm

In American folklore in college, one of the things that we studied was food....and how our ready supply of beef severely limited our national culinary creativeness compared to other cultures. When I tell people here we had haggis, they act disgusted, because most have never had organ meat at all. We're a very limited 'beef and potatoes' sort, aren't we?

I'm told that you can ask a butcher to do the special cuts of pork for English bacon, but it's not the same a Canadian bacon, because CB is actually leaner than English bacon (from a different spot on the pig)

[displacedtexan.livejournal.com]

Mmmm...now "lardons" that's a real bacon name! Another thing we found the Brits did really, really well when we were there were sausages. Very good stuff.