Thank You, Bacon Grease

In my pantry today:

  • 2 tbsp reserved bacon grease
  • 4c cooked, sliced/cubed sweet potato
  • 4c cooked lima beans
  • 1 leek
  • 1 tsp garlic powder
  • .5 tbsp salt
  • 1.5 c chicken broth
  • Basmati rice

Your dinner will owe its life to that reserved bacon grease.

So start out with a great idea. I imagined a delightful meal of various colors and textures; not another pot of mush, y’know? Start your sliced leek out in the bacon grease at M. Realize that not only are your sweet potatoes overcooked, but holy crapballs so are the shouldn’t-be-at-a-rolling-boil lima beans. This is why — one reason of I am certain many — not to self-engineer a double boiler while something is cooking under the melting chocolate. Sigh and mix the beans into the pan.

Carefully fold in the sweet potatoes. Add garlic and salt. Let it continue cooking on L for a solid 20m. In that time, embrace the mush as just as valid as the more solid form you had originally envisaged.

Take the lid off the pan. It will be a solid block of fuck-I-can’t-throw-away-this-much-food. Add chicken broth. Make it a sauce for the rice — some of the lima beans are still visible in their whole form, and it is rife with flavor. Pretend you meant to do that and enjoy its deliciousness over rice. For it is delicious. Just unintentionally ugly.

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One response to “Thank You, Bacon Grease

  1. Pingback: Springing Forward with a Sassy Sunday Scramble (Fresh Alaskan Eggs & Bacon) | Cabin Goddess

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