"OmManiPadmeOmelet" > wrote in message
...
> In article <dIX8f.2625$0M1.2099@dukeread12>,
> "dwacôn" > wrote:
>
>> My childhood memories were of my dad making bacon.
>>
>> He'd go to the butcher for thick cuts of bacon with the rind intact.
>>
>> He'd fill a cast-iron pot with bacon grease from previous meals and heat
>> it
>> to boiling, then layer in the bacon.
>>
>> the moisture from the bacon would cause it to pop and "explode" --
>> coating
>> the walls of the kitchen and made the environment like Vietnam, I was in
>> my
>> foxhole (under the kitchen table) but would often get hit by a droplet of
>> splattering bacon grease.
>>
>> I doubt I could find that cut of bacon anywhere -- and don't have a
>> coffee-tin filled with grease that was probably older than I am -- but if
>> I
>> did, that is what I would make for breakfast... but only after gulping
>> down
>> a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
>> with a hit of Vitamin E.
>
> Poor baby.
>
> You are way too paranoid. ;-)
>
> Just follow up the meal with a bottle of Magnesium citrate.


What a meanie!


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