“Desperate times call for desperate measures,”
said the Grill-Meister as he fired up the outdoor burner to cook bacon in 5° weather.
It was also snowing.
We don’t cook bacon inside because our tiny cabin will retain the smell for days. That marvelous aroma that warms your cockles when it’s freshly cooked and ready to eat becomes your worst enemy later, don’t you think? The Grill-Meister was definitely “taking one for the team” when he fried up the bacon on the snowy porch.
Simple food tastes really great in the mountains: scrambled eggs with peppers and sausage, bacon and drop biscuits were a New Year’s breakfast fit for royalty.
It’s the little things.
Copyright 2019 Glover Gardens
Rarely has this world seen such dedication to the bacon… truly commendable.
The Grill-Meister is bacon-committed. I got him a cookbook for Christmas, “100 Things to Make with Bacon,” and the sequel, “100 (More) Things to Make with Bacon”. Really.
I once did some masonry work for a fellow the day before Thanksgiving. Just as I was finishing up snow flurries started blowing around and there was more snow in the forecast. He told me that he cooks his Thanksgiving turkey on the back porch every year regardless of the weather. I respect that.
I like that, too! A rugged tradition…don’t you wonder if he’s still doing that? And if maybe his children (if he has them) picked up on the tradition.
I wouldn’t be surprised if he does still cook the Thanksgiving turkey out on the deck. That would be a great tradition to pass down.
The stuff of family legend!
My significant other, Richard, loves to cook these particular foods (and sometimes with potatoes too) for our breakfast. I can’t always eat that much, but I do love the smell of it cooking.
Yes! The smell is so comforting and homey, isn’t it? For me, it stirs deep-down memories of family breakfasts on Sundays after church.