Smoked Paprika, New Mexico Chile Powder, Maple Syrup, and Turbinado Sugar-Cured Bacon plus Truffled Egg and Bacon Sandwiches

Our source of stability these last two weeks has been a slab of home-cured bacon.

We’ve been silent on the blog lately as we plow through life. Normal stuff. Some unusual things here and there. And some giant boulders that we ran into full force. It’s a lot, sometimes. Just everything. It is a lot.

But then there was the giant slab of bacon that we made. All thanks to Charcutepalooza.

We didn’t know there was such comfort in cured meat. A constancy. A heft. An immovable force of fat and muscle, but mostly fat, that reminded us life continues, if changed in ways we can’t quite tell yet, and children laugh and dance and march around the house on your birthday while waving balloons and screaming, “Balloon Parade!” A whirling mix of giddiness and sugar and kisses and slow-leaking helium.

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