Food

This weekend, I decided I needed to start making real Sunday dinners again.  It will be a good start toward cooking full meals more regularly.  So I popped out to the grocery store and grabbed the ingredients for this:

Prok Chops with Four-Cheese Spinach Tortellini

A big thanks to Deryck for this one!

I'm not sure where he came across the link, but he found for me the site for all your bacon needs: The Baconcyclopedia.  It's a stunningly complete listing of links to bacon information all over the Internet.  Much of it, of course, I've seen in my own wanderings, but there's plenty of stuff there that I haven't.  Everything is organized and categorized, and displayed in one enormous page for your browsing convenience.

Be careful when you visit, you'll come away hungry for the Candy of Meats.

A big thanks to Josh for pointing this out to me! It may surprise some of you that I'm not the biggest fan of BBQ out there.  Mostly it's that there are precious few BBQ sauces I like (the one that Jess uses when she cooks ribs being among the best).  But I also firmly believe that there is no part of the pig that is not delicious, and that bacon can make anything better.  So when I saw this, I immediately began drooling:

I truly thought the world was about to end last week when I heard about Baconnaise.  Mayonnaise fully embodies everything that is wrong with the world today.  Concerned for the well-being of the fabric of reality (as I have no place else, currently, to store my stuff), I wrote an impassioned email to J&D, the creators of Bacon Salt and the forthcoming Baconnaise.  It seemed to me they were indulging in research which possibly violated the laws of physics and would certainly create an abomination the likes of which the world has never seen. As it turns out, I may have been wrong....