I'll bet this post gets a lot more google search hits than usual. Why? Because it is FREAKING DELICIOUS.
I will admit that most things taste better when either bacon or dark chocolate are involved. Using both is almost -- almost but not quite -- too much. Behold: Smith Meadows pastured bacon slathered in Green & Black's 80% dark chocolate.
I am not big on dessert eating, certainly not in large quantities, but tell me honestly: if you had to choose between roasted-then-chocolate-dipped garlic cloves, just-baked apple pie, and bacon covered in dark chocolate, would you be able to not at least make a little sampler plate? It was divine, we agreed, as Forrest first regaled us with some points from his upcoming book -- if it is truly the intersection of The Princess Bride, The Ominvore's Dilemma, and A River Runs Through It like it sounds to be shaping up as, I will get myself in line for an autographed copy -- and then whipped out the guitar for an impromptu singalong. What a fun visit. Work hard, play hard, sing loud, eat well. My kind of people.
(I wonder if Michelle noticed that I gobbled up most of the leftover chocolate bacon as I carried snack supplies out to the truck at 5am to catch a ride back into the city with the farmers' market crew the next morning....)
Should you want to get some of your very own local, pastured bacon and endear yourself to friends and loved ones with a batch of chocolate-covered bacon, here's where you can get some of the good stuff.
Instructions: cook bacon, cool bacon, have a beer and rest a bit, dunk bacon in melted chocolate, chill to set chocolate, devour.