Today, I received my bi-weekly shipment of ultra-delicious organic vegetables from PlanetOrganics, which has changed the way I think about and consume veggies and fruits. Whenever these shipments arrive, I run to my cookbooks for ideas about what to do with so much food.
Today, I grabbed Deborah Madison’s The Greens Cookbook and Jamie Oliver’s jamie’s kitchen, but it was Sara Perry’s Everything Tastes Better with Bacon that set me on a path of exquisite darkness. On page 128 of her tight little book, she answers the question, “Where do you get top-quality bacon?”
The Grateful Palate is that place, apparently. And I have already ordered several cuts of differently cured bacons from their decidedly decadent visual list of premium bacons. May I recommend that you do so, too?