BREAKFAST ON THE RANGE

Here is a light breakfast out on the range.  First, you have to have a 100 year old Griswold cast iron skillet that has been recently cleaned.  I can personally attest to the fact that this one was THOROUGHLY washed very recently.  Spring of 2010 as I recall.

Next thin-slice some double mahogany smoked slab bacon.  1/4 inch thick will do nicely.  For a dinner with grits 1/2 inch would be better.

Put the bacon in the skillet with a sliced up peach.  Two peaches might be better.

It is important that the chef is properly "calibrated" and up to the task.  The following picture shows one method of calibration.

Proceed to cook up the bacon adjusting the heat applied to caramelize the peaches by piling them on the bacon or visa versa.  The peaches will "sweat" into the "hog fat" to make a delightful mix.

Presentation is part of the meal.  Here we have chosen the finest Wedgewood paper plates from Costco.  The mahogany pan drippings are scraped onto the top.  Any left-over liquid in the pan can be used for hair pomade and will be relished by any camper nibbling on your ear after hours.

+Åke Jonsson +Dale Jackson +harley harp +Mark Boehm +Heidi Anne Morris