Bacon hails from the underside of a pig, or its loin, and is sold fresh, cured or smoked. After that, almost anything goes. Its close cousins are pancetta, Irish bacon, Canadian bacon, spiced bacon, exotically smoked bacon or fatback.
Our own guilty bacon pleasure is crisp jalapeno bacon dipped into warm bittersweet chocolate. It’s yummy!
Bacon is one of few fats which Americans actually seek out for its unique sweetness and not trim its fat and discard it. Bacon can be thin, thick, smoky, salty, hearty, meaty, mapley, chewy or crispy. Yes, it is forbidden fat, but it is protein, too! It is also salty, but a few grinds of fresh black peppercorns helps us forget. Bacon also dalliances very so delicately between savory and sweets, mingling so well with newcomers like maple, chocolate, caramel with salt and cinnamon.
They are called alligator pears, also butter pears, vegetable butter or midshipman’s butter, but we know them best as the avocados, Floridan or Californian. Yes, they come to us as mottled dark green or a smooth medium green, and they are delicious. Our heart likes them, too, and arthritis doesn’t! Incredibly smooth, delightfully rich, wonderfully subtle, avocados, depending on the culture, are at home in sweet as well as savory dishes.
Avocados were first cultivated in Central and South America back in 8,000 BCE. From there they traveled to Jamaica, the Asian tropics then the U.S. in the 1800’s mostly in Florida then later California.
The avocado comes from the Persea Americana family as do cinnamon, bay leaf and camphor.
They are rich in fiber, vitamins K, C, B, folate, potassium and widely regarded for their anti-inflammatory qualities and for being heart healthy. They are also high in mono-unsaturated fat, a plus for those who must avoid high-fat meat, fish and dairy products. Continue reading →