Monday, July 7, 2008
Those of you that know me might know that I was once a vegetarian. For ten years I ate a diet heavy in fruits, veggies, soy-product (in fact, I still like to eat marinated soy “steaks” raw out of the packaging...to the disgust of many friends), and candy.
Then, bacon returned to my life...and with it a slow at first, then exponential increase in carnivorous desire. Finally, late one night, I found myself standing in my parents’ kitchen--pulse racing, tangibly afraid of being discovered--digging leftover hunks of turkey out of the Thanksgiving carcass. A tryptophan junky.
It was then that I re-embraced the morally-dubious, yet inevitable deliciousness of flesh. Though I still eat it sparingly, and rarely (if ever) down a steak...given a chance and a slab of maple bacon, I’ll hork it down quite happily--especially if it is accompanied by bicuits cooked in that same bacon’s fat.
Enjoy the above diagram, thoughtfully provided to me by my friend Juniper...herself a world-class porkficionnado (not to mention fantastic actor and wonderful chef).