“Pass the Bacon, You Pig!”

My family says this line all the time, especially when someone puts a rather large portion of food on their plate, yet I never knew where it came from until a few minutes ago when I Googled it.  Apparently it’s a joke:

 

Three married couples had decided to take a cross-country tour for the summer in a Winnebago trailer.

They started in New York and on the early morning of day 7 they decided to stop at a bed and breakfast for a bite to eat.

After the waitress brought their food the first hushand said, “Please pass the honey, Honey.”

The second husband said to his wife, “Please pass the sugar, Sugar.”

The third husband didn’t want to be out done but could not decide on what to ask his wife to pass him.

After a while he looked on the table and said, “Please pass the bacon, you PIG.”

 

Great, now I realize I should have been more offended growing up…     

 

When I was a little girl, one of the few “adventurous foods” I actually begged my mom to make was pork fried rice.  Typically, it was a huge battle for Mom to ever get my brother or me to eat anything other than plain pasta, pancakes, or cheese pizza.  We refused to try anything that had more than two syllables or a name we couldn’t pronounce.  Mom even had to sneak vegetables into dishes when we weren’t looking!  But for some strange reason, I really did like pork fried rice, even with all those veggies.  (I drew the line lima beans though.  Those were just weird.)  However, my absolute favorite parts were the bits of egg and bacon.  I would eat everything else first and save the best for last, and the bigger the bacon pieces, the more I hoarded them!  I guess the “pig” comment did apply…

 

 

Wintery Pork Fried Rice

serves 1

In a pinch, ½ c. frozen veggies can be used if cooked first.  If you don’t have any leftover rice, freshly cooked can be used, but it’ll have a softer texture and won’t absorb the soy sauce as well.

2 radishes

½ of a small yellow squash

4-5 baby carrots

2-3 slices of bacon

¾ c. day-old rice

¼ tsp soy sauce

1. Cook bacon in a small skillet over medium heat.  Once done, pat off excess grease and cut into small pieces.
2. While bacon cooks, cut all of the veggies into small pieces.  When the bacon is done, reduce the heat to medium-low.  Either drain the skillet and add 1-2 tsp olive oil OR use the bacon grease to cook the veggies.  Sauté the veggies, stirring often, for 3-5 minutes.
3. Add the bacon back into the pan, continuing to stir.  After 1-2 minutes, add the rice.  Cook until rice is heated through.  Add the soy sauce and stir until absorbed.  Plate, sprinkle with pepper to taste, and serve hot.