-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-

 SH> bacon [and] spinish

 JW> That sounds like a good combination. I'll try it soon.

 SH> We called it broke pasta.

 JW> With the price of bacon these days, not so broke.

Not just bacon - damned near all meat. My GFS store has 3# of their
house brand bacon thick or thin sliced for U$12.99. I scored a package
of each yesterday. Then spent the afternoon in the kitchen cooking the
thin sliced in the microwave. I think I'll do the thick-sliced in the
oven on sheet pans. I'm set on bacon for the next month or two.  Bv)= 

Now if I could convince my room-mate to use the rendered bacon fat to
cook his eggs ..... instead of his invariable practice of melting a gob
of vegetable shortening. But "That's how I've always done it" says he.
 
 JW> Another bacon and pasta thing:

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Flemish Beef-And-Beer Stew
 JW>  Categories: Belgian, Bacon, Beef, Pasta, Beer
 JW>       Yield: 6 Servings

Bacon enhances most things .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pan Fish w/Bacon & Sweet Corn
 Categories: Seafood, Vegetables, Pork, Citrus, Herbs
      Yield: 4 servings
 
      4    (6 oz ea) fish fillets; skin
           - on or off
           Salt
    1/2 c  Chopped flat-leaf parsley;
           - leaves & tender stems
    1/2 ts Red-pepper flakes
      2 cl Garlic; fine grated
      1 tb Chopped thyme leaves
      1    Lemon
      4 tb Extra-virgin olive oil
      4 sl Bacon; chopped
      2 sm Shallots; fine chopped
      2 c  Fresh corn niblets
 
  Lightly season both sides of the fish fillets with salt.
  In a large bowl, combine 1/4 cup parsley with the
  red-pepper flakes, garlic and thyme. Zest the lemon into
  the bowl and stir in 2 tablespoons olive oil. Transfer
  the fish to the bowl and turn to coat. Cover and
  marinate at room temperature for 15 minutes. (The fish
  can be covered tightly and refrigerated for up to 12
  hours.) Cut the zested lemon into 8 wedges and set
  aside.
  
  Heat a large skillet over medium. Add the bacon and
  cook, stirring frequently, until crispy, about 6
  minutes. Using a slotted spoon, transfer to a plate
  lined with a paper towel.
  
  Increase the heat to medium-high. Add the remaining 2
  tablespoons olive oil to the bacon drippings in the
  skillet. Lay the marinated fish fillets in an even layer
  (skin-side down if your fillets are skin-on) and cover
  fish with any leftover marinade from the bowl. Cook
  until the fish is firm, opaque and flakes easily when
  poked with a fork, 2 to 3 minutes per side. Transfer the
  fish to a serving platter; keep the skillet on the
  stove.
  
  Lower the heat to medium, and add the shallots and
  reserved bacon. Cook, stirring, until the shallots
  soften, about 2 minutes. Add the corn, stir and cook
  until just tender, about 2 minutes. Season with salt and
  squeeze in the juice from 3 lemon wedges. Add the
  remaining 1/4 cup chopped parsley, stir and spoon over
  the fish. Serve with the remaining lemon wedges for
  squeezing.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Speak the truth, but leave immediately after."  -- Yugoslav Proverb

--- EzyBlueWave V3.00 01FB001F