Acting on a notion that's been percolating for awhile and
despite some folks' forebodings, I made up a half--pound of
smalec from a half-pound of not-so-lean slab bacon, then I repureed it with the same amount of year-old Grafton cheddar in the food processor, plus some sea salt, fresh black pepper, and paprika to brighten the taste a little. I
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Still reeling from the math of figuring out how eating probably 1/3 of a pound of smalec can add 4 pounds to the ass.
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