Recipes posted a year ago:
Yesterday started out extremely overcast, and even sprinkled a few times. Even though it is mid-July, and summer doesn’t really feel like it has even started for us in the PNW, it had the feeling of a fall day to me. This got me thinking about apples for some reason, and that led me to put together this simple and tasty roast chicken recipe to use up one of the chickens we had just picked up at Inspiration Plantation on Saturday.
If you were to ask me what the number one benefit of purchasing a half or whole pasture-raised hog, my answer would be, without a doubt, the bacon. Now almost any bacon is good under normal circumstances, but thick-cut bacon from a pastured hog elevates bacon to a whole new level of awesomeness. The sort of thing that inspires one to wear a t-shirt such as this…maybe even with a pair of Underoos and a cape?
Unfortunately, there is a downside to how good this bacon is; there isn’t enough! A whole pig yields only about 10 pounds of this delectable treat, so we’ve got to hoard it, savor it, and serve it only to very distinguished guests (or just keep it for ourselves). We’ll serve everyone else the hams, chops, and roasts. Don’t get me wrong, those are good too…but they’re not bacon. So now you know how to tell if you’re special when you have breakfast at our house…