-=> Mike Powell wrote to DAVE DRUM <=-

 > Our palates change over time. We get "burned out" on foods we used to
 > really like. I'm still not burned out on chocolate or bacon, though.

 MP> Any burnout I experience on either of those is very temporary, as it "I
 MP> just had some of that (or ate too much of it) so I don't want it right
 MP> now" but that soon passes.  ;)  It is difficult to stay mad at those
 MP> two!

I know. Bacon is probably my favourite vegetable.  Bv)=

Heck, it can make even liver & onions taste good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liver, Bacon & Onions
 Categories: Beef, Pork, Offal, Dairy
      Yield: 4 Servings
 
      2 lb Liver (beef)
      2 c  Flour
           Salt
      1 ts Pepper
      2 c  Milk *
    1/2 lb Bacon
      2 lg Onions
      2 tb Oil
      2 tb Corn flour
        pn Basil
        pn Thyme
 
  Cut liver into desired thinness. Soak liver in milk
  for a day in the refrigerator. *
  
  Fry bacon and onions in the oil and set aside. Dredge
  liver through the flour, salt and pepper mix. Fry liver
  in a heavy skillet until slightly pink in the middle
  (medium). Remove liver and set aside.
  
  Mix cornflour and cold water and pour into skillet
  while off the heat and make gravy in the normal manner,
  adding basil plus thyme. Add liver, bacon and onions
  to the gravy and simmer for 15 minutes.
  
  Serve.
  
  * I often omit this step - especially if using calve's
  or yearling's liver.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Florida's 4 Seasons: summer, summer, hurricanes and summer.
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