What’s the best treatment for your cast-iron cooking ware? I say bacon. Cooking bacon in them, I mean. Slowly, at a low temperature. It keeps them well-seasoned and rust-free. Soap never sullies their blackened sheen. All that scary no-stick stuff isn’t necessary if you’ve got a decades-old No. 8 seasoned with bacon grease. There’s no …
After wrestling with life-and-death questions involving bacon, the Good Friday pilgrimage to Chimayo and the opening of the Trinity atomic bomb test site, I chose Cheerios for breakfast the other morning and felt righteous until the onset of the worst blood sugar crash I’ve experienced since Larry Calloway and I encountered space aliens deep in …
