And Finally, Monsieur, A Wafer-Thin Mint.
As you can see, this is a very ordinary photograph of some bacon in a bain marie. Why would anyone put such a bad picture on their blog, you may be wonder. The answer is simple: this was the best bacon ever. It was the bacon served at my grandmother’s 100th birthday brunch in Denver two years ago. This was the amount left after fifty or so guests had served themselves a modest portion. Then my husband, father, older brother and I stood there and ate the rest like it was a bowl of potato chips with lime. This bacon was salty, crispy and the very essence of porcine perfection. I can’t explain why it was so good. Some things defy explanation. This bacon was such a thing.
This is the Ottolenghi roast eggplant dish I mentioned recently. We have eaten it three times in the last fortnight. Once you’ve made the effort to source a fresh pomegranate, it’s very easy: roast eggplant slices in the oven, sauce with a mixture of yoghurt, saffron (which I think you could omit, though it is pretty), lemon juice and crushed garlic, and sprinkle with toasted pine nuts, pomegranate seeds and torn basil. I may keep posting about this until I am sure you have all tried it. I’m an Eggplant Evangelist.