I am now — officially — a fan of Bonnie Stern. Every Saturday, in the Weekend edition of the National Post, she has a column (“Eating In”) where she showcases certain recipes. She always has interesting ones that never seem impossible to try out. This past Saturday’s column featured an all-time favourite — hands down — in our home: bacon!
Why the big deal? Well, it seems to me that bacon, quite unfortunately, gets a bad rap in the healthy foods department because of the fact that it’s a pork product. And if you do have health issues that strictly limit your intake of fat, probably best to steer clear of this meat. But if you’re not going to be eating it at every meal, every single day — why not have some? Our family loves bacon! And we don’t even get the kind you buy in the grocery. We get our bacon from the butcher shop because the slices are thicker and have less fat. We have it on Sundays for our big family brunch. I use it to add flavour to certain dishes, especially when I cook cabbage. It provides this great flavour, especially when browned to a nice crisp that adds crunch and texture to any dish.
So again, what’s the big deal with bacon and Bonnie Stern? Her column featured a recipe of baked bacon (just cooking bacon using the oven — which I already do — instead of frying it in a skillet) as well as two other recipes that use bacon: baked beans with bacon and spaghetti alla carbonara. These are not the kind of dishes you want to eat every single day, at every meal. These are the kind of dishes you cook every now and then, and when you do people smile. Your family is happy and the house smells amazing. Even the dog (if you have one) is a happy little member of the family. These are dishes that encourage you to relax and just enjoy the meal and the company. You can’t help but smile.
Bacon is great, not as an everyday-every meal kind of food. It is a Sunday brunch kind of food that goes so well with those light, fluffy scrambled eggs cooked in a bit of butter. (Yes, I mean real butter and real eggs.) You appreciate it more for the fact that you do not have it all the time. It is special. It is rich, and so you shouldn’t have it everyday. You shouldn’t have too much of it or you could get sick. Every now and then, once in a while, it is good to have and be happy about having it.
Chocolate, butter, good wine — there are so many things that are good in moderation because they can add flavour and a certain richness to our life if used and appreciated in the right way. It’s a good thing to be able to exercise restraint in these things that are better taken in small, manageable doses. And bacon, every now and then, is a beautiful food to eat.