BACON N’ EGGS

BACON N’ EGGS

Comfort Food.

You know exactly what I mean. It’s that purely emotionally-driven food that provokes a powerful feeling of nostalgic sentimentality. It satisfies a deep-rooted yearning for happy childhood

innocence, cozy simpler times when we felt safe and comfortable, before the big bad world smacked us in the face with reality, when we’re having an extra tough adult day and we need

something to make it all better.

Homemade meatloaf, gooey grilled cheese & tomato soup, tender stringy pot roast with potatoes and vegetables, real vanilla bean ice cream, peanut butter & marshmallow creme

sandwich, crunchy pan-fried chicken….

But nothing takes me back quite like bacon n’ eggs.

The heavenly smell of bacon cooked to crispiness, warm toast slathered with melted butter, and eggs fried in hot bacon grease. Long before bacon became a food group of its own, I have had

a love affair with bacon.

Not too long ago after a particularly stressful workday, week, month, life, all the above, I fell into my Dad’s couch with an exceptionally hard sigh of total exasperation. Dad took one look at me and said, “I’ll cook some bacon and eggs.”

I sat like a kid and watched with wondrous anticipation as he reached into the fridge and pulled out The Jar. Layers of caramel-colored grease mingled with brown flecks of overcooked burnt

bacon bits. The frying pan was already on the stove where it always sat, it was NEVER cleaned, just wiped down with a paper towel to ensure it maintained the proper state of naturally

seasoned bacon essence.

He stripped off a couple pieces of thick hickory smoked bacon from the slab, took out some slices of white bread (always white bread) and put them in the toaster. After the bacon had

sufficiently sizzled in the pan to a crispy aromatic goodness, he cracked open a couple of eggs over the hot popping grease floating them in with the dark crispy bits of heaven and proceeded

to fry the eggs to sunny side up perfection in a way I’ve never been able to duplicate. It was 2:30 in the afternoon.

I was engulfed in the intoxicating aromas that filled the kitchen. Like the wave of a magic wand, a blanket of safety and protection from all the bad things in the world enveloped me while I

watched my Dad make bacon & eggs. All was now right in the universe. I was safe.

Today is one of those days that I need bacon & eggs. My Dad is no longer here to cook them up for me. But today I have a whole new zenith to add to my bacon & eggs comfort food

experience that elevates it to the 11 th dimension in the Cosmos.

BACON. THE WINE. (Yes the heavens have split open and angels are singing)

I brought home The Bacon from my good friends at Vintage Wine Cellars in Tampa, FL.

A fruity juicy red blend with a pinch of spice and a dash of decadence made from Syrah, Grenache, Mouvedre, Merlot, Petite Syrah. Not meant to taste like bacon mind you but meant to

go with EVERYTHING just like bacon. I promise you it does. Meatloaf, mashed potatoes, crème doughnuts, chicken n’ dumplings, mac n’ cheese, spaghetti & meatballs, buttered

popcorn, pepperoni pizza, cheeseburger, French fries, chocolate mousse, whatever your favorite comfort food… Bacon makes it all the more comfy.

WOOHOO BACON! The planets are now back in alignment. Life is good.