Hot damn.....Denny, that was the best dinner I've had in a bit.

I fried up some shoulder bacon. It's pretty lean. More like a smoked country ham. Pulled my pork out, added some butter and flour to the pan, stir and cook for a few.

Then hit it with a big can of san marzano tomatoes I had spun in the Quisinart for a second or two. Cook for a few more and stir well to incorporate the frond.

Added some heavy cream, salt and pepper, and a little shredded chedda. Simmer for 10 or so.

Fresh biscuits, topped with shoulder bacon, smothered in gravy, couple over easy eggs.....So damn good.

I'm one cocktail away from rubbing that schit on my balls and howling at the moon.




“Life is life and fun is fun, but it's all so quiet when the goldfish die.”