(no subject)

[klwilliams]

You know what tastes good? Take some slices of bacon - the smoked kind you get from the butcher, not the kind you get in a cardboard and plastic package - and fry them. When the bacon is done, take it out and put it to the side (though you'll need to eat a slice, maybe two, just to make sure it's properly cooked), and put the green beans in. Saute the beans in the bacon grease, and when they're almost done add the chopped chard. At the very end, add back in the bacon - cut into small pieces - to warm it up, then serve it forth. Yum. Green beans and chard. Who'd of thought?*


*Of course, everything is good cooked in bacon grease, but still.

Comments

[darcyjavanne.livejournal.com]

Bacon grease does indeed make things taste better!

[dancinghorse.livejournal.com]

Have you tried uncured, applewood-smoked bacon?

Ambrosia.

[klwilliams.livejournal.com]

No. It sounds lovely.

[kahnegabs.livejournal.com]

yum!

[iisaw.livejournal.com]

Mmmm... since we've got green beans and chard in the garden....

[shewhomust.livejournal.com]

*Of course, everything is good cooked in bacon grease,..

Yes, but it goes double for leafy things...

[al-zorra.livejournal.com]

Bacon grease: the basis of southern cookery.

Love, C.

[kahnegabs.livejournal.com]

When I was a kid, my mother kept a big jar of the stuff in the fridge. We'd siphon it off whenever we cooked bacon and then use it for cooking all kinds of other stuff. Funny, we were healthy, skinny kids too. A lot of the stuff people call poison today was ambrosia to us at the time. It couldn't have been too awful, 60-70 years later we are all doing OK.

Hmmm, afterthought: maybe the fact that we ate it with veggies, rather than starches and carbs makes the difference?

[edanam.livejournal.com]

Nummy!