I have to confess. Like many ex-vegetarians, I was undone by bacon. I've long been a fan, it was a staple of English Sunday breakfasts, was used to bard roast chicken and was added to soups and casseroles.Lately I've succumbed to a Southern American tradition in which so many recipes begin "fry an onion in bacon grease", and it's one of the refrigerator staples that I'll rush to replenish any time we run short.
Imagine my delight when our dear friend Caroline presented me with a package of "Candied Bacon" today. Having conspired with Christine's cousin Nono she prepared a dozen strips of this strange sweetmeat for my delectation. Now my day is complete, apart from eating it all, of course.
Next year - bacon turducken!
