"Awesome!" A Blog.

Tuesday, September 23, 2008

North American Achewood Tour Dates and Times.

Last updated 11/12/2008 10:50AM PDT

Los Angeles just announced! See below.

Gentle Reader and Friend of the Library,

Here are the dates on which you and I will meet, chat, and conduct friendship, as I come through your approximate area. I hope that the events, once over, will carry on long into the night, at a place that is not too far and has room for all. Except for when I have to be dragged off to a plane, my pen trailing a line down the carpet aisle and out the door.

In cases where your city does not yet have a venue/time listed, Dark Horse (my publisher) and I are working out the details with the shop and will update this information as soon as things are official.

- - -

PORTLAND, OR
Portland events poster!

Thursday, Oct 9
Floating World Comics, 6-8PM. Signing. BYOB.
20 NW 5th Ave #101

Friday, Oct 10
Skeleton Key Tattoo, 9PM-close. Free tats (limited spaces), kind of a loose general hang-out thing. I will sign anything you bring, but not with a tattoo gun. 1729 SE Hawthorne Blvd.

SEATTLE, WA
Saturday, Oct 11
Comics Dungeon, Inc. 2PM-4PM
250 NE 45th Street


ANN ARBOR, MI
Monday, Nov 3
Ann Arbor District Library, 343 S 5th Ave, Ann Arbor, MI, 7-8:30 (Q&A, brief signing), then afterparty/full-fledged signing at Vault of Midnight Comics, 219 S. Main St, Ann Arbor.

TORONTO, CANADA
Tuesday, Nov 4
The Beguiling. Signing. 7PM-close.
601 Markham Street

CHICAGO, IL
Wednesday, Nov 5
Comix Revolution, Evanston. Signing. 4-7PM.
606 Davis St.

Thursday, Nov 6

Quimby's. 5-7PM. Signing.
1854 W. North Ave

BROOKLYN, NY
Friday, Nov 7
Rocketship. Signing. 7PM-close.
208 Smith St.

BOSTON, MA
Saturday, Nov 8
Million Year Picnic, Harvard Square, 2-4PM.
Afterparty with Freezepop, location TBA.

AUSTIN, TX
Saturday, December 6
Austin Books, 7-10PM - 5002 North Lamar Boulevard.

LOS ANGELES, CA
Friday, December 12th
Meltdown, 7pm to 10pm.
7522 Sunset Blvd @ N. Sierra Bonita


Our events throughout the northwest, midwest, and northeast have been blowouts, so bring your good-time game and get ready to stump me with Achewood trivia. I look forward to seeing you.

Tuesday, September 16, 2008

Gush-Love Hemisphere, and other B-Sides

I "blogged," (I'm going to stop putting that word in quotes someday, but not today) and you responded. Here is the tentative roster of cities we're pretty sure to hit in October — I can't name specific shops yet, but these are pretty nearly locks:

Los Angeles, CA
Portland, OR
Seattle, WA
Austin, TX
Chicago, IL
Ann Arbor, MI
Boston, MA
Brooklyn, NY
Toronto, ON

These will generally be in bookstores or prominent comics shops with lots of space and a history of having beer and wine during signings, to make the lines bearable. Dark Horse will be hammering out the details from here, but I do appreciate all the white guys with glasses who have been writing in with suggestions. In some cases we're scheduling a secondary event, which will be a more low-key meet-and-greet type thing, and less of a signing, although I'll be happy to sign "whatever" (ladies?).

Stay tuned as we firm up locations and dates. Thanks to all the shops who are offering to sponsor travel and/or hotels -- that definitely helps make things happen.

Sunday, September 14, 2008

Achewood World Tour, Pt. 1

The pens sit on the shop's counter in the low morning light, drained of ink. A partially consumed rotisserie chicken stinks in its plastic supermarket carry-out dome, having been forgotten under the bar the night before. Thirty miles away, the official Achewood car sits in the official Achewood driveway, holding much less merchandise than it did when it last departed, and the official Achewood cartoonist is wondering how to politely suggest that his warehouse guy unpack and inventory all of it. The body is idle, but the mind races.

Last night marked the first public signing of the first proper Achewood book, and it was an event which wicked free vodka into its attendees at a medically significant pace. The Isotope, San Francisco's premier comics shop, kept the stuff flowing for a crowd of hundreds of young white men with glasses, and your humble narrator stood planted in place from 8:30PM until 1:30AM, greeting and signing his little body off. Despite the long line, the "vibe" was energetic and upbeat, and we'll have to do it again real soon, because it was like a wedding: everybody gets a second, but nobody gets a minute.

What do I remember of the event?

* There is a crazy guy named Don who lives in San Francisco. He wears a fez and black-tinted 1920s driving goggles, the circular kind with little leather panels on the side (such as Trent Reznor might wear if he were flying a biplane past a leather storm cloud covered in zippers). He has long hair and a handlebar mustache, but he does not seem dangerous...unless you are, say, a comic book that does not want to be read, because comic book, he's gonna read you.

* I also met this guy at one point. (I'm the white guy with glasses; he's the white guy with glasses to my right.)

* The only chest I got to sign was that of a white guy with glasses. Bevy of beautiful women in attendance, where were you on this one? F-minus, beautiful women. Get out of here.

I wasn't sure what to expect at the First Ever Achewood Book Signing and Party-Off, as I've been relatively inaccessible for most of my writing career (piano lessons). It was a treat, and as soon as we returned home I contacted my publisher with urgent plans to set up signings in the following major metropolitan areas:

Portland, OR
Los Angeles, CA
New York, NY
Boston, MA
Austin, TX

If you're local to any of those and would like to suggest a comic shop as a venue, or would like to suggest another city which could hold a signing, by all means contact me (Canada—what's up, girl?). I greatly enjoyed a night with you all, and would like to punctuate autumn with several more of the same.

/C
aka MC chris@achewood.com

Monday, April 21, 2008

For your consideration.

Two quick items of note this week!

The first photograph comes from Matt, who claims to have upgraded from the Ford Taurus pictured here:


And the second lovely little tidbit comes from newlyweds Ty and Bev, who had a one-of-a-kind pair of cake toppers constructed:


Let's wish them all a lot of luck, especially Matt, as he recovers from Taurus ownership, and as ever, send in any and all photographs that you deem germane and amusing.

Tuesday, March 25, 2008

Hello and There Have You Been!

It struck me that I haven't been making much of an appearance in the old "public figurena" lately, and that it was high time we checked in with one another. I know that you know that I'm not much for this kind of thing, so I'll keep this brief and to the point. I will also ramble, and go on at length, and take many breaks to view Internet pornography about maids.

1. "Hey, did you quit or something?"
I've been posting the four weekly Achewood strips in the morning lately, and this has caused some confusion. It upsets routines. It drives people in Australia up the wall, because their "morning" is actually something like sixteen hours later, and their coffee has long since gotten cold, and they've drummed their fingers to the bone. It's hard to please a twenty-four hour world, people. So, why the different posting schedule? Well, I've been doing the strips at night, often very late at night. Sometimes I finish them so late that my synapses are actually sitting in a pile next to my mousepad, and I don't have the use of them. I've found that I like to look over the strip when I wake up, gently burnish it here and there, and then send it on its way. Why don't I work a day in advance, you ask? Well, that's kind of like asking me why I'm a boy. God put what he did where he did, and now I'm prone to thinking of Chuck Norris every few days. I make no apologies. I doubt Chuck would either.

2. The Child.
A little while back I got all high on my abilities and had a child. I posted updates about her life, and then I stopped doing that when she got to be about two and a half. She's three now, and I can't say that she's let up much. We went to Disneyland recently, and late one night when I was on a bipedal errand I fetched some cereal milk and bottled water from a liquor store a block past our hotel. Plumbing around for a personal nadir, I ducked into a Del Taco for a cheeseburger and a side of fries. The food was disgusting. The patty was a disc of paste like you might peel off a roll of waxed paper. The fries were crinkle-cut relics from a joyless factory thousands of miles distant, their crenulated surface informed by food styling trends set in the early '80s. I was glad she was not there to witness as her father stuffed three dollars worth of expedient gunk into an sticky, overflowing trash bin and wandered back out into the night.

3. The Great Outdoor Fight book
This is a big one. We've had it in the works for a while...roughly since before YouTube and Facebook emerged to remind us all that we should have learned how to write computer programs. Dark Horse will release this hardcover in the fall, and it will be on Amazon as a pre-order starting sometime in mid-April. What I recommend is getting a case for your trunk, so that you can make friends wherever you go, and also keep a stack in the front hall for departing guests. It might also be prudent to keep a few dozen in a large bowl in your office or waiting room.

4. The 2nd Achewood Cookbook
It's an open secret that Achewood sells a cookbook, and in the five years since its release I've been testing, learning, tasting, and documenting my further experiments in the kitchen. It's just a gigantic mess of a Microsoft Word file at the moment, but I hope to have it dressed up and pretty by summer. Whereas the first book is full of basics (who else will tell you how to really cook rice and hot dogs?), this one is more advanced, more sophisticated, and assumes that the reader has a cutting board.

That's about it for now...I need to go draw gorillas with somebody.

Tuesday, March 04, 2008

New Adventures In Text

Like many quasi-computer people my age, I passed whole years at a stretch plumbing the depths of HHGG (remember the silly little gifts that came with it? What were they?), Planetfall, Leather Goddesses of Phobos, A Mind Forever Voyaging, Zork...the list actually doesn't go on much from there, but indelible marks indeed did those games leave. A couple stale-smelling guys in a dorm room at MIT could combine five or six interesting sentences with a diagram of seventeen rooms and you, the user, would create entire mental worlds in the white-on-black 80-column universe. So spare was the imagery and explanation (it had to be: these came on 128kb floppies, remember) that by the time you wrapped up a successful trip through any one of them, you'd imagined more copy than the combined works of John Irving, only no one would be referring to you as, "a fairly important novelist from New Hampshire" (unless you were, of course, J.D. Salinger, in which case why were you dicking around playing Zork?).

Several years back, a very talented fellow coded a Java-based environment, complete with GUI, in which I could develop a retro-style Achewood text adventure. He was a good man, with the best intentions, and he was magnificent with computers. Unfortunately, I could never install the thing properly, make sense of the user interface, or run it anywhere without a bunch of gray pop-ups saying things about Java and failure. Wherever you are, C., forgive my ineptitude. I hope you were able to use the code in some other way, perhaps to mind your eggs and milk.

It is in that spirit that I put the following query forth to my readership: does anyone know of a good, easy-to-use environment in which to develop interactive text adventures? I stopped programming computers well before the Internet replaced the Vuarnet, and we've been on uncomfortable footing ever since, so it would need to be something which ideally did not expose one to a command line. I mean, of course, in the making of the product — not in the use of it. Funny how that goes.

Please email me with any suggestions. Thank you for any and all, and if I do not reply it is nothing to do with you, but rather because I am a lousy fellow.

(Edit: as of nine hours later, I have about sixty replies, most of which are recommending something called the "Inform-7" interactive fiction platform. Thank you everyone! And here I was, thinking Inform-7 was some sort of Swedish boy band.)

Wednesday, February 27, 2008

Just what have I been doing with my sick old myself!

Well, that was just about the biggest non-holiday Achewood comic production break I've taken since I don't know when. Sorry for being sick and tir—no, I'm not sorry. Even guys like me get sick and can't string two words together sometimes, particularly ones that I have faith will be even slightly amusing in the morning. That said, I will try to arrange my sick time for weekends (you know, going to the airport Friday morning and shaking lots of hands in the International terminal, licking Taco Bell employees, etc) but cannot make any promises (some men just refuse to be licked, often for religious reasons).

I would be remiss if I didn't take time to thank all of you who wrote in with "get well" messages, people who at least thought, "poor bugger, he's ill, it seems," or at the very least did not go online to "haxX0rz" me and Photoshop ASCII runes all over my picture.

In other news...if you're like me, you know the power of watching Gordon Ramsay yell at people. He is truly fantastic at it. He is the Jimmy Page of becoming angry. I'm almost afraid to make fun of him here, as I have a tiny fantasy of running into him at the San Francisco Airport executive lounge. He is one of the very few people I would touch on a weekday there, as the thousands of YouTube videos of Hell's Kitchen, Kitchen Nightmares, etc. (and there is quite a lot of etc.) show him to be a man who just might yell at himself in the bathroom mirror if he didn't "wash up" after using his much-referenced "widger" to "do up a proper boys' piss." So, in a nutshell, if you are a member of the SFO executive lounge, I would very much like to visit with you while keeping an eye out for Gordon Ramsay. Some wish they could have seen Gehrig hit his first home run, some wish they could have seen an intact Led Zep play at Wembley, but I'd love to see Gordon Ramsay give a proper dressing-down to the next Taco Bell food court employee who gives me meningo-form coccxylampreys, or whatever it was I contracted recently.

Coming up in the next weeks: updates on the status of the Great Outdoor Fight hardcover I'm doing with Dark Horse, Achewood Cookbook II, the "how to make a living off web-comics" book I hope to distribute as a PDF soon, and a really kickin' version of the 1969 GOF announcement poster. (I am trying to at least do one of these from each decade.)

Howdy, yet goodbye,
/C

Tuesday, December 25, 2007

Christmas 2007

Good evening. Happy holidays. Are you all set, there by the fire, snug as a bug? I see you have put down your book, but have not finished your brandy. Is it because you are tired? Well, then I had best make this short.

I am writing to you from my new twenty-two inch monitor. (Is it unnecessary to mention that it is flat panel any more?) I've got Gordon Ramsay's "The F-Word" playing in a YouTube screen to the right of this text editor. I feel like I'm "blogging" at a rich friend's house. It may take a while for me to take the word "blog" out of quotes, since it's such a stultifying neologism (or is it a portmanteau?). I definitely don't want to hear from anyone who has an opinion on the things in that last sentence. I have a hard enough time just wondering when I am going to take all the ugly junk off my front porch, let alone read all kinds of stuff regarding people's thoughts about ideas.

Christmas was good to me in other ways, as well. I got a case of mixed wines from my father's travels, the latest food industry books, a lot of flavoring agents, and a small device which measured rum in the 1930s. Why did they measure rum in the 1930s? I always thought it was kind of a crazy time, a time when businessmen in double-breasted suits would drain off immoderate amounts of rum and agree to finance the sort of Broadway musical where the chorus girls kick their legs up in the air and the female lead warbles like her throat was being pinned beneath a boot at the bottom of a salmon ladder.

Hmm...what else did I get...oh, who cares. A lot of beef dinners and sausage breakfasts. The end of the holidays has left me feeling as though a dexterous raptor with seven feet of Saran Wrap could just roll me up and poach me like a plump boudin. I wish I didn't feel this way about myself.

Maybe 2008 will find me in an improved state. I did join a gym, and have been going with a pleasing regularity (there is this one chick — damn. You know the one? FOX Motorcycle tattoo across the back of her neck?). I've mainly been doing the machine near her.

Thursday, November 08, 2007

Bedding and Breakfasting with the Bohemians

The woman on the telephone returned from her revels in the ether long enough to affirm that yes, they did serve hot breakfast in the lobby of their beach town B&B, although it wasn’t, in spite of the place’s Germanic title, a proper German breakfast. To hear her tell it, their “all-American” breakfast was actually quite popular with the Europeans who were attracted to the place by its multilingual website.

So, hard-boiled eggs, cheeses, and great fanned trays of sliced leberkäse would not be mine, but at least I would be fed and offered coffee within twenty feet of my pillow the morning after the wedding we would be attending, which meant the residents of this hidden seaside community would be spared my chartreuse visage at least until checkout.

Feeling tentatively alive on the morning after my old friend’s nuptial bash, I slipped downstairs and surveyed the promised buffet. A cereal bowl of scrambled eggs, a picked-over Pyrex brownie pan with a few cubes of unctuous home fries, and a suspiciously full crock of sautéed hot dog slices (cool to the touch) seemed to apologize for themselves from a sideboard which also featured a disused toaster and a photograph of an Italian.

I lifted a red disposable Dixie cup off the stack by the coffee urn, and then jumped a little when I saw a name Sharpied on it. Upon closer inspection, all of the Dixie cups revealed the telltale droplets of having been run through a dishwasher.

My wife wasn’t having any of my leaving-the-room shenanigans, so I wandered out into the bright morning sun alone. A strong, handsome white pit bull sat in the middle of the quiet road and gave me a sleepy smile that seemed to suggest he’d been out late at a little doggie wedding of his own the night before. A block further was a café offering a Bellini for four dollars, so I strode in, placed my order, and appreciated the funky little town for being exactly what it was: the sort of place where a tired man can afford to buy a dog a drink on a Sunday morning.

Monday, November 05, 2007

Bacon No. 8 (Retrofill Comes Later)

Bacon no. 8 is "North Country Cob Smoked Bacon," and it's a welcome throwback to my first and favorite shipment, Father's, in that it is a thick, smoky, down and dirty slice of meat. To touch it raw with your fingertip and then bring the digit slowly to your nose is to be wrestling in a dusty logging camp alongside a buried row of ember-lidded Dutch ovens. Grizzled lumberjacks clap and holler, and great gallon growlers of forest-temperature steam beer are hoisted and drained in a minute by groups of three, as you and your opponent plant your worn jack boots against each new body blow. North Country is every bit as American as Tom Sawyer lighting a corncob pipe off a tightly rolled Indian treaty, with a flavor depth you'll never find in the supermarket. To discover these smoky climes, unfortunately, requires aggressive consumer action. Again, please refer to the Grateful Palate if in search of exceptional bacon.

We'll talk more about what I've done with North Country in a later post. It's time to come clean with my most consistent bacon epiphany, if I can even call it that any more:

Bacon is at its best by itself, eaten like a long potato chip, while standing over whatever you used to drain it. It doesn't seem to take or want help from other ingredients.

Think about it: the product hits on almost all cylinders when simply rendered and left to rest a minute or less. Sweet, salty, smoky, rich, fatty, chewy, warm, multi-textural...a symphony to everything that our palates know to be right. What's going to do anything other than dilute that perfect experience? Is there any other foodstuff so well rounded? Put some seared foie gras on brioche next to a slice of properly smoked and seasoned bacon, and the liver will lose every time. We like chew, we like depth. We don't just want to eat meat butter. Anyone with an honest palate knows that we eat foie gras in front of people, but we want bacon when we are alone.

I've seen my dog growl and get nasty when we try to tickle her after we set down her bowl of manure pellets (or whatever it is we feed her) — but try pulling a piece of bacon out of my hand as I lift it to my mouth. I'd give my own mother a sharp elbow in the solar plexus, and I love her as much as any good son. This raises unpleasant questions about primacy and my character in general, but those among you who didn't feel a pang of sympathy just now, rise up and shuffle off. Bacon is as close as food gets to a narcotic, and, like marijuana, it's the sort of thing you really won't appreciate until you order special versions through the mail.

Friday, July 13, 2007

Bacon No. 5: Hempler's Peppered Bacon

Hempler's Peppered Bacon arrived yesterday. It's thick-cut, looks like a pastrami, and is far lower in fat than its predecessors because it's mostly meat (they say the bellies are trimmed before curing — huzzah from one who's been eating pure pork fat for the last four months). Hempler's is wet-cured, maple- and hickory-smoked, and flavored with black pepper, mustard seed, paprika, and onion powder: this is by far the most gussied-up bacon I've received from the Grateful Palate's Bacon of the Month club. It comes to us from Washington state.

I was inspired to plant myself at my desk at 4pm on a Friday afternoon by a sandwich I just made with this bacon. Normally at 4pm on a Friday I'm in the back yard with the family and the dog and a beer, throwing tennis balls around, looking up at airplanes, and helping people point the hose into the kiddie-pool. Today, however, a confluence of events steered me into the kitchen for a mid-afternoon snack: the wife is away watching the new Harry Potter, the tot isn't moving from the Curious George marathon she's arranged for herself, my new "cereal for breakfast and lunch" diet has me seeking the support of door frames and banisters all the time, and we had a leftover "artisanal" sandwich roll so light and velvety to the touch that I could not bear to watch it go stale. "Why not make a sandwich and do a bacon update," I thought, as I cracked open a nice chilly beer. "We've got that three dollar heirloom tomato, after all."

In The Reach of a Chef, Michael Ruhlman contrasts the cooking of Thomas Keller (driven, tortured, laborious, masochistic yet sadistic, and highly technical) and Masa Takayama (zen-simple sushi, served only omakase style, most dishes prepared in seconds). The philosophy of my sandwich was in the latter camp. I've been overthinking bacon thus far in the experiment. It is inherently a good, finished product and it needs little adornment or technique to guide it into its state of perfection. Case in point:

1 The aforementioned "prince of rolls," something like a personal ciabatta, sliced and lightly toasted, slipper-softness is key
3 Slices thick bacon, cooked but not crisp
2 Thin slices heirloom tomato, never refrigerated, pulp gently massaged out
1-2 tbsp Mayonnaise to lightly coat inside of sandwich
1/2 tsp or so Cream-style horseradish to work into mayonnaise
salt and pepper to season dressed bread before filling

We didn't need to turn it into lardons for Coq au Vin. We didn't need to purée it and use it to caulk red mullet into papillote. We didn't need Grant Achatz to dangle it off a miniature fishing rod while strapping dorsal fins to our backs. This was a BLT. Some L would have been nice, but I was out. Did you notice the horseradish? You might know it as that searing, unbroken condiment that ruins many a plate of beef. This tiny amount, worked into mayonnaise, is gentle, warm, and just a bit spicy. Please, pick up a little jar of it. I think the cream-style preparation is even milder than the others you find on the shelf. Rediscover horseradish. I think it's going to have a big 2008. Here, touch my hand.

This is a sandwich bacon. It's not the thin sort that you wrap around things. It's big and meaty and rewarding to chew through. This will likely be a strong sandwich month here at the Bacon Blog. I won't disappoint you by doing a bunch of hackneyed California stuff with avocados and boneless skinless chicken breasts. I may finally work out a banh mi for my common-grocery honkeys, and how about a proper breakfast burrito? I grew up on those, and I have iron-fisted opinions about what should and should not be.

* The review of Bacon No. 4, Edwards Brown Sugar Bacon, will appear here shortly.

Thursday, July 05, 2007

Tennis: Sport of Slick Princes.

Maybe two months ago the warehouse guy found a couple of old cheap racquets in our back storage shed, and suggested we might take them out for a spin. Mrs. Onstad and I had bought them very early in our courtship, a few addresses ago, while trying to identify a second mutually enjoyable physical diversion. It never took between the two of us, but I did end up playing many memorable sets with the son of the fellow who chose the fonts for the first computer at Xerox PARC. Funny how life goes. More on that never.

I'd always hoped that the tennis experiment would turn into something, but was forced to lay down the "stick" when my fancy friend moved away. Liz was having none of the game, claiming an "annoyance in the knees." She was fine to rollerblade around, of course, and drag me into that Land of Lucifer, where I promptly wibble-wobbled through a schoolyard and hit my elbow so hard on the pavement that several types of priest had to be summoned. The racquets moved with us three times—nothing more than burdens for the last eight years. Like my rollerblades, but with less mouse poop rattling around in the foot cavity.

After eight years of hanging in the dark, I suspect their frames and string beds aren't in peak form. Often now, when I give a shot my all, it sort of "thubs" off over the net, giving up once it's crossed the tropic and begun its fall to the ground. I think the sweet spot has shrivelled to a point, the way the dot of white light collapses in the center of an ancient black and white television set when you've had enough snowy Leave It To Beaver and just want to crawl in bed and cry the cabin vacation away.

We think we may be good. Even with these petrified clubs in our hands, we have some pretty fantastic rallies. We thock-thock-thock those balls across the net with inches to spare, "baseline play"-style, as I think it is said. I often focus my personal anger into a serve or return, and feel furious joy as my opponent (friend) is destroyed (misses the ball) by my violence (a Dunlop #6). It is incredible to watch him fall to his knees (reach into his pocket) and burst into flames (ask me if I'm ready) before hurling a glowing brimstone spear (another Dunlop #6) at my center mass. Later, we will drink water that has been organically siphoned from a federally recognized aquifer a thousand miles beneath the earth's surface ($3.99).

Still, though, I have some questions about how to improve basic aspects of my game. Are any of my readers tennis pros? Tennis pros, these are my issues:

1. On "off" days, the arc of my forehand return tends to mimic the beautiful parabolic curve of the St. Louis Arch. How can I keep this from happening? I desperately want to hit the ball horizontally, with a little sprinkling of devilish topspin. Sometimes I can do this, but not reliably. Far too often, I treat my opponent to a mini-vacation in Missouri.

2. My racquet is probably fairly bad. It's called, like, the "Kenny Boy Fat Duo" or some such. Aggressive and sporty, but strange. It's 105 inches, "oversize," I suppose, and I think it cost me thirty dollars in 1999. The strings have never been changed. Am I waxing dandy about Coors in a room full of Trappist brewers, here? In other words, am I a tender-hands blowhard with a gentle tummy, accidentally let into the private airport lounge and bothering Michael Madsen about Oceans Eleven, which he wasn't in? To put it bluntly: should I be ashamed of even talking about this shit racquet while claiming to be getting serious about tennis?

3. What's the idea with a backhand? That's a weird one. I see better players do them in proper, clearly-trained form, and they look like twits.

4. My serve is incredible. I call it the Steamboat Willie, because I put so much spin on it that it curves through the air like some crazy little boat. It almost corkscrews. I don't need any help there, thanks. It basically Fosbury Flops over the net, and the warehouse guy is left standing there, screwing his face into the angriest mug that his muscles will make.

That's it for now. I momentarily forgot that I am supposed to be writing about golf and bacon, and I've got to get to those. Thanks for sticking through this tennis bit. Hopefully I'll become so good at it that I won't need to speak to anyone about it, ever.

/C

AFTERWORD, FOLLOWING A TRIP OUT TO THE CAR:
It seems the racquet is actually a "Kennex PowerZone." In my opinion, the name sounds weak and trite. Whoever came up with it lacked dignity and clarity of purpose. And the paint job is just a mess. Like a pixelated red zebra caught on bad film. I am certainly not proud of it, and welcome the opportunity to purchase a new one, perhaps with a plain-color rim and a smart logo in the middle.

(Okay, I didn't actually go out to the car. I think that's the name, though.)

Tuesday, June 26, 2007

Golf Memoir No. 6: Going Modern

"Chris, I want you to take a left turn at History, and park the car at the intersection of Progress and Usability."

That is what the oblong, hermetically sealed, gift-wrapped cardboard box might have whispered to me as I cut apart the binding tape of its short end and pulled out its contents: a gently used set of stiff-shafted Taylor Made "Burner" irons, which my father had procured on eBay for a song. They were beautiful, glowing silver in the outdoor light of our cabin's back porch. They felt smart in the hand, and the sexy contours of the polished perimeter weighting had me mentally crushing balls down an impossibly green contrast-cut fairway someplace tropical.

If you have wandered through my earlier golf memoirs, you will recall that until now I have played with the 1975 Wilson Staffs that my father bought for himself when I was born. I have made it a point of pride to not cave in and use the myriad "crutch" club design technologies which have come along in the last three decades. Reasoning that I'd have a more disciplined swing if I could play well with simple irons that had a relatively small sweet spot, I laughed off new equipment with a quiet superciliousness. Like a man with diphtheria who raises his nose at the latest antitoxin mushed up from Anchorage.

From a certain coign of vantage, and well aware of my position on the matter, dear old dad told me what I'd be getting as a gift a month before my birthday. This was just after a session at the Danville driving range where I'd tried one of his new Taylor Made irons. Actually, I ended up trying several of them—all of them, in fact—and marveled that when I so much as chucked one of them at the ball like a javelin, I'd get a good 180 yards with decent spin. When I went so far as to take the club in my hands and employ waltz time, I was a man reinvented. The nine-iron went half the range, easy. The three-iron was bouncing off the back screen, something I thought only Greg Norman could do. (You may wonder why I do not instead reference John Daly, the king of the long ball. That is because instead of being on the range with me, he would be in the clubhouse, holding five lit cigarettes between his index and middle fingers and squeezing pasty Irish girls.)

After that dalliance with space-age casting, I was of two minds. In this crappy, modern world, I wanted to hold fast to something traditional — to my old clubs. Then again, when these old clubs were new, the purists played with hickory-shafted gleeks and niblicks, swatting pickled ortolans around sheep-shorn fairways with half a bottle of Old Fuckall sloshing about in their guts. Also, I reasoned, life is hard enough as-is. I have a two year-old. I try to make a living off a comic strip. Why in the GOD DAMNED HELL SHOULD I PICK A FIGHT WITH MY GOLF CLUBS ONCE A WEEK.

Goodness, what happened there. Excuse me, I'll get the mop and the disinfectant.

So, I got the clubs, and my folks even gave me a nice black bag to put them in. One of those new ones with the embarrassing backpack-style carrying harness. It was a lot of change to handle all at once, as you can imagine. What sort of dildo-craving genetic bust-out wears his golf bag in the style of a backpack? The thing even had a built-in retractable stand. After a bit of experimenting in the privacy of the cabin's spare bedroom, thankfully, I discovered that one of the loops serves reasonably well as a standard shoulder strap, so the rig was essentially serviceable.

Last week, before our shifts, the warehouse guy and I headed over to the range to plow through a few buckets. Upon manning the mat, I once again discovered that even the grossest swing yielded something straight, true, and needing binoculars. At certain points I was so ashamed of how easy the game had become, I actually looked up to give a good-natured shrug to whomever might be watching.

The teetering, tottering, wheeze-box firing line that snaked out before me was heads down, slapping their own low irons up against the far screen wall.

(Author's note: You may notice that Golf Memoir No. 5 has yet to appear. I'm working on that one separately, and expect to complete it at...a date.)

Monday, June 11, 2007

GIN OCEAN

I went to a pretty expensive college, and sometimes people at pretty expensive colleges actually do something that doesn't make me want to gouge my eyes out with a tastevin. Please observe this case in point, a Kairos house homage to Achewood's May 17, 2007 strip:




Bless all ye holy on the Mayfield row.

Friday, June 01, 2007

A Return to Bacon, the Senses, and the Stove.

In deference to the lingering illness that had me running wounded on three of my five sensory cylinders this May, I decided to make soup. Soup is a troublesome topic in my house, as my wife prefers a smooth purée and I like a spoonful with a variety of textures in it. I ask you, how can you eat something that's going to be precisely the same uniform liquid experience sixty sips in a row? The brain softens. The spine goes insensate. Dignity takes a dive and the dog wanders from the table. There is no joy for her here. Give me a spoonful of hot broth in which I can quickly determine a bean, a bit of ham, tiny flecks of carrot, and perhaps something small and green, and I am comforted. The dog returns and assumes her expectant tableside seat. A plane lands. Everyone is safe. Everyone is home. A setting sun refracts through a ruby glass of wine...then a restorative sup. A sweater beckons from a drawer, a book beckons from the floor by that bronze thing that adjusts the disconnected furnace.

Speaking of my wife, she is also not much for the high art and pastime of meat-eating, so her gift of the Bacon of the Month Club was an open invitation to make foods we wouldn't be sharing, which is normally taboo in our family of two (the tot doesn't count yet, as she thrives solely on a diet of Bunny Grahams and alphabet-shaped pasta). Kill two birds with one stone, then, I thought: make a chunky white bean soup and flavor it with some cubed Canadian-style bacon that has had the hell browned out of it. From the mythical three-day Toulousain cassoulet to the cheap chop with black-eyed peas of my youth...one hates to invoke the term "gestalt," so I won't, but if I did, would you walk out on this sentence?

I'm by no means an accomplished soup cook, but I've done my share of reading, so I set at it with a knife and a hot little cuprous-complected fellow we picked up at the wedding. One of the discoveries I took away from this go was just how many cans of beans thirty-two ounces of chicken stock can absorb if you take a stick-blender to the pot (hint: the upcoming Achewood Cookbook II will have this highly controversial and hotly debated information).

Other soup cookery discoveries:

1) You hear it all the time -- even occasionally in an empty room, which causes you to jump with a start -- but soup really is best a day or two after the initial preparation. The ingredients have heated and cooled and heated and cooled and essentially rotted a little longer -- "rotting" being a word that you won't find in many cookbook titles. The art of controlling the process of going bad is the secret of many of the table's greatest pleasures: aged beef and pheasant, cheese, wine (particularly the aptly named "noble rot" Botrytis), then vinegar...the list is as long as the time Europeans can find to laugh at our refrigerator culture.

2) You can use a Benriner or mandoline to quickly julienne the carrots for your mirepoix. From there it's just a quick pass with the knife until they're a fancy little brunoise. Why am I talking about this? Because I am praying that Christopher Kimball will show up at my doorstep with a Ford Ranger King-Cab limo and a passel of glycerine essays about what lath and plaster walls mean to him.

3) Kidney beans are kind of nasty. I'm not sure why they're around. I can't put my finger on their flavor but it's sort of like something that would be smeared on a building to keep coyotes from urinating on it.

4) If you own a building and coyotes are always urinating on it, consider smearing kidney beans around the foundation, instead of using them in soup.

Fondest Regards,
Chris

Friday, May 18, 2007

Bacon No. 3: Carlton Farms Canadian-Style Bacon

Food and I have had a rough couple weeks. Late last month I attended a remarkably well-apportioned bachelor party for an old friend, and in the two nights after that I officiated at a few high-octane events for my beloved Stanford Chaparral. What was once a typical three-day bender — one which might have ended with a bit of waterskiing and a mid-morning trip to a steak restaurant in another state — put me on the rails so hard that my immune system was reduced to an unconvincing leukocyte in a dirty Superman costume. Disease after disease ravaged my body, exhausted my lungs, and diddled the dobro of my swan song. Wakefulness was agony, marked by periods of joyless work and difficult parenting.

Somewhere along the endless toilet paper ticker tape into which I blew my nose, or perhaps expectorated against some luckless street tree, rested the conjoined apparatus of my taste and smell organs. Food had no flavor, rotten items in the refrigerator had no odor. My own clothing, to which I am deeply sensitive, betrayed none of the telltale fragrances of overuse. To eat was to cough, and to think was to worry that I'd never enjoy food again. Sure, I'd wind up looking like Scott Weiland, but skinny people are never happy. They lack the blood chemistry which activates a convincing smile.

The UPS man dropped a fat little package of a new sort of bacon into the rattle of all that misery. This time it's Carlton Farms Canadian-Style Bacon, dry cured and alder/hickory smoked, from Oregon. My mind peered forth from the shroud of tubercular angst long enough to appreciate that unlike the all-fat belly and jowl bacons I'd been receiving, this sample was cured center-cut loin. An all-meat spacer in the opening salvo of pure lard.

Still on the recovery trail, ready for nothing and able of less, I sliced a few pieces off the uncut loin and pan-fried them with some bread and an egg. The Carlton Canadian-Style Bacon isn't the tough-love rubber you get on pizza; it's tender and evenly seasoned. This is the bacon I'd like to use in a carbonara -- something that's not just egregious fat in a recipe already filled with unctuous yolks and cheese. Fat sneaks into a happy diet from so many cracks and seams -- the bacon should be adding salt and smoke, not grease.

Wednesday, May 02, 2007

This is My Jowl, and it Freaks Me Out! (bacon 2 post 2)

I'm not particularly scared of jowl bacon, actually. The first time I ever encountered face meat—veal cheeks, to be precise—in a restaurant, I was in the early throes of a passion for brave new foods, and ordered them without hesitation so as to seem gustatorily advanced in front of my future in-laws. Fortunately, they just turned out to be plump little brown things (the veal cheeks), not unlike shank or pot roast. This was a relief, because at the time I had been "pretending" my way through a lot of sashimi. (To this day, I still can't join ranks with those of you who think you are big scary bears.)

Application #1
Tired of charitably wrapping bacon around bland meats like chicken breasts and scallops, I thought I'd go for a real speedball with this latest test. I strode up to the longest butcher's counter in town, ordered a handful of lamb tenderloins, and grabbed some mint and jalapeños on the way out. This dish was going to have "game," I decided. (The game in question turned out to be Retchin' Retchin' Hippos, as opposed to an event where Michael Jordan springs off the half-court line, propels himself off the top of the backboard, and continues on into space.)

Having seasoned the lamb strips, I wrapped them in jowl bacon and let them sit at room temperature for a while, figuring the fleshes would become tacky and stick together better. Meanwhile, I hummed and chatted with myself as I chopped mint and jalapeño for the sauce. I'd do them in a pan, and when the fond had built and the grease had rendered, I'd deglaze with a little red wine. I'd throw the mint and jalapeños in, stir quickly, and pour it all over my tight little browned marvels.

High on the taste of an unsauced test bite of bacon-wrapped lamb, I turned off my brain and operated by instinct. I threw in the wine. It hissed and steamed in that pleasing way. I threw in the mint and chili. Finding my sauce volume lacking, I went for a bit of dairy to fill it out. My hands were guided to a tub of sour cream, from which I cast a good dollop and whisked.

The resulting sauce was thick and pink, the wine mixing with the dairy and creating something which, at a family reunion, could probably call over the photographer and clink glasses with Pepto-Bismol. Blinded by the juices of bacon and lamb, I spooned it over three servings of plated tenderloins: one for me, one for the warehouse guy, and one for my mother, who was over that day.

We sat on the old iron patio set and slid our special occasion brass-fitted Laguiole steak knives from their burnished case. Why not break the good stuff out whenever you can, I say — what good does it do you to die with nice things in the garage?

The freshly-sharpened edge of the knife fell through the meat with surgical efficiency (to this day I swear I saw Anthony Edwards run across the back of the yard, give me a quick double-thumbs up, and then plow headfirst into the apple tree). I pushed the morsel around in a good batch of pink sauce and lifted it to my lips.

- - -

MOM: Mmmm! Delicious, honey!

ME: Oh my god this sauce is terrible.

MOM: No! You did good! I'm so proud my boys like to cook.

ME: Agh it's all acid, and heat, and it looks like a pink Converse pinched one on my plate.

MOM: [giggles] Oh, I don't know. I like it.

ME: I'm sorry, mom. I'll do better next time.

MOM: [stiffens, sets fork down] You said that about Stanford.

WAREHOUSE GUY: [plate is mysteriously clean, dog is retching over by the shed] Good stuff!

- - -

Indescribably bad. Wine on jalapeño on sour cream was just the type of triple-acid funnycar you'd expect. Plus, it was quite spicy, and you couldn't taste the meats very well for all of that.

UPDATE
Just this last weekend my old friend Steve came in to town from Cleveland, where he regularly receives heartbreaking email about his oncology and hematology (cancer and blood disease) patients. (Actually, he just did that at my kitchen table for a while — I have no idea what his day-to-day is like. Table tennis in the lounge?) Needless to say, he takes his happy days where he can get them, and insisted on whipping me up his special wilted spinach salad with bacon and tangerines.

We all know the sort of cook who has a few staple recipes that he can pull off in his sleep. Steve is one of them. Bacon spinach salad, T-bone steak with Emeril's essence, a mean Austin-style breakfast spread...he's got it. If Steve were a restaurant, he'd be in business. If I were a restaurant, my dog would be retching on the front steps of City Hall while the cameras rolled. I was wondering what would happen with Burgers' Jowl Bacon. Steve happened to this bacon, and it was tasty.

I have a few slices left. I'm thinking of doing a banh mi: a Vietnamese baguette sandwich typically with some kind of cured or otherwise strong meat, cilantro, pickled daikon and carrot, thinly sliced hot pepper, and dressing. Banh mi are like girls: your first real experience with one will forever have you driving around low-rent strip malls looking for more.

Friday, April 13, 2007

Burgers' Jowl Bacon (bacon #2)


A few days ago, the dog started barking and a corn-fed man in a brown uniform strode back down my sunny driveway, having just deposited a hearty parcel of pork on my doorstep. Is there any tableau so quintessentially American? I nearly stood at attention, hat held proudly over heart, humming the Pledge of Allegiance. (I quickly remembered that the Pledge of Allegiance is not the national anthem, and sat back down.)

That is correct: Bacon of the Month Club shipment No. 2 is here. This one is Burgers' Smokehouse "Sliced Country Pork Jowl." It comes to us from the curiously named California, Missouri.

Being face bacon, rather than belly bacon, I suppose it's akin to guanciale, the mythical product that Mario Batali has been espousing for so many years. What I notice is that it's nearly pure fat, with very little meat. This is no bad thing. It's a cooking tool like any other, and I can see it as a sort of "final jammies," wrapped around so many different grilled foods, basting them while protecting their tender flesh from direct heat. I think of using it like caul fat, like the fancy fellows do on Iron Chef. To hold things together. Will I finally buy a weird little frozen quail? Will I finally do a scallop wrapped in bacon? I think all of these horseshoes are at least leaners.

I've only had a small sampling of Burgers' -- my typical "control group slice," done plain in a pan. It was pure fat, without any streak of meat, though most of the rest of the package does have a pencil of pink in it. It's nothing like Father's bacon. Tasting it does not bring to mind scenes of a randy redneck taking advantage of Ned Beatty in the woods while a cross-eyed hillbilly plucks a banjo on a porch. This product has none of that dense hickory perfume, and is just itself, pure pork essence. It's a much more subtle flavor.

I'll keep you posted. As ever, thanks for the recipes and techniques that continue to flow in. I read them all, and mull over them, and on occasion have even had them recur to me as I stood in a line or waited at a traffic light.

Wednesday, April 11, 2007

The San Francisco Giants Season Opener.

In the total body of work which comprises Achewood—a body of work which runs the gamut from topics as disparate as cutting-edge gay pornography and risotto burnout—you will notice a remarkable lack of baseball. In my youth, I played little league as earnestly as any mortally shy, four-eyed kid in jeans and non-regulation discount sneakers could, of course. My dad even coached a year or two, but it didn't amount to much (he listens to Sibelius in his Volvo and plays Frankenstein with heirloom rose grafts). At the end of my last year suffering under the mesh-backed, adjustable-strap crown of thorns, when the team awards were handed out, he had to give me an award just like everyone else, and I went home with a baseball in a spherical plastic case which read, "Most Versatile." Meaning, no matter which position they stuck me in, I'd be equally capable of moistening my dungarees if a ball came within twenty yards of my "responsibility zone." I eventually opted for Boy Scouts over baseball and my mother, whose arms grew taut and veined with the effort of hauling hundreds of yards of dungaree-ripe clotheslines to and fro each week, sighed with relief. Since that time, America's game and I have fallen irreparably out of touch.

Thus it was with no small amount of surprise that I found myself happily accepting a ticket to see the San Francisco Giants season opener last Tuesday. My old friend Jon, whom I have described elsewhere as a high-tech knee breaker and axe man who routinely travels the globe to put the screws to six-figure geeks, had a couple of sweet stubs that put us six rows back from third base, and I thought, "Hey, I'm a writer. I could use an excuse to wear pants this month. My wife would love it. She might even get out the camera."

I met Jon on the Caltrain that wends its way up the San Francisco peninsula from our southerly suburbs. The trip had been sold to me as an excuse to start drinking beer early in the day, a generative exercise with which I am professionally familiar. I wasn't terribly in the mood to sup on suds as I walked to the train at 11am this particular day, but I gamely picked up one of those mortar-size Heinekens at a corner liquor store and felt its cool weight against my hip as I waited for the train to toot and hiss up to the platform.

Jon wandered into my car and set down a Safeway bag full of Guinness and high-end potato chips (as I have mentioned elsewhere, Jon works hard, and takes his pleasure when and where he can get it). We cracked a couple of the cans and got to chatting about our kids. Here and there we broke off a couple of the Clotted Cream and Kielbasa Kettle Chips (real name forgotten) in our mouths and chewed like horses. I traded him my Heineken mortar for a humbler and more nutritious Guinness pint, and after a fashion we rolled into the San Francisco terminus, a mere block from AT&T Park. Having fortified myself earlier with a toaster waffle, I found the rate of Guinness absorption wholly pleasant.

Awash in a sea of fellow fans, we made our way to the park and had a quick Anchor Steam at the peripheral ACME Chophouse (how many ballpark slop-shops can say that their menu and food philosophy were designed by Traci Des Jardins?), before entering the gates and getting an Anchor Steam to wash down all that Anchor Steam. To dogpile the beer and keep it subdued, we ordered an unusual number of ethnic sausage sandwiches from the dizzying assortment of food concessions (correct me if I'm wrong, but I think I saw one small booth that was permanently serving a still-beating cobra heart to an animatronic Tony Bourdain). "Hey," I thought, "Maybe it's not me that's stayed the same. Maybe it's baseball that's changed." It was a happy moment. Perhaps I would have to have baseball over for halibut cheek ceviche and Żubrówka appletinis sometime.

We descended to field level and took our seats. My warehouse guy, who actually follows baseball with a religious fervor, described our address in the sixth row as "worth killing [me] over," so I was happy when we finally alighted and there was no C-4 duct taped to the underside of my seat. We settled in next to a couple of drunken, fat blowhards with chunky watches (Wikipedia: season ticket holders) who quickly engaged Jon in expert baseball camaraderie. I played it loose and fast on the other side of Jon and was largely ignored, despite my looseness and fastness.

The first few innings went smoothly, and I found myself watching the batters' stats on the Jumbotron. After noting a few curious trends (e.g., a perceived Gaussian distribution of batting averages in the batting order), I felt ready enough to dissect the sport with the drunkest and blowhardiest of the chunky watch brigade. Unfortunately, the subject never came up within earshot, so I busied myself with watching the Giants spray clouds of raunchy foul balls into the upper deck.

Before long, it was clear that I would get sunstroke, so I rolled down the sleeves of my fancy hiking shirt and pulled the bill of my old Boston Red Sox cap (purchased during the frenzy of the 2004 ALCS, at which time I happened to be in Boston) even lower on my brow. Jon wandered off to get a few more eight dollar beers, and the near-most blowhard pressed his opinions on me. After a bit of deft prying, I was able to get him to admit that he was very successful, and had sold a lot of things to a lot of people lately. Life had been worse for old him, he admitted in full candor. His friend afforded that the fellow's house was an excellent place for parties, and that there were always cool people there. I said that I agreed it must be so, and they seemed pleased. It was as good a time as any to head to the lavatory.

Using the men's room at a Major League baseball game is an institution and culture of its own, ancillary to the game itself, dependent but distinct. It is a milling, densely packed cattle call where fathers try to teach their too-young sons how to use regulation urinals. Teenagers gripe at the backs of the old, who can no longer muster significant PSI. Here and there a laugh spreads at an odd vector across lines of men who are half-paying attention to whatever micturation foible or embarrassing cell phone conversation is most obvious. Those who have just finished their business part the seas of uncomfortable men like a uranium Moses. If you find yourself next to a thorough hand-washer, you use the soap too. If not, your fingers dance briefly beneath the auto-activated spray and you are on your way back down the steps to your seat. To the blowhards.

Which brings me to why we left in the seventh inning. The Giants weren't up to much, and we'd had enough sausages, so it seemed unnecessary to run the risk of getting corralled into after-game beers at the blowhard party house. Jon and I instead ran a con about a sick kid or a wife with dysentery or something of the sort, shook a few quick hands, and trotted up the steps and out of the stadium. Feeling smart, we had a few beers, a couple Subway six-inchers, and caught the next train south. By six o'clock that evening I was standing in front of my hallway mirror and admiring my lobster-red sunburn dickie. A hot andouille curled against my pancreas and went to sleep. Anchor Steam trickled slowly from my ears. I was happy. Baseball was something different to me now, just like fishing and summer music festivals. As with those other sterling examples of boredom and agony, beer had drawn everything into focus. Thank you, Jon. Thank you, beer.

Wednesday, April 04, 2007

Moving on to Bacon No. 2

Part One: Thanks, Players.

First of all, thank you to the hundreds of players who have sent in bacon-based recipes. I could never hope to answer you all in a high-quality, "bacon"- style way, so let it be known that I have read and enjoyed all of your letters and suggestions. Here are some "fun facts" that I have culled from your correspondence:

1) People from England who have travelled in the United States uniformly assume that all of us cook our bacon into bitter little dry, hard strips at every opportunity. They think that if we come to England, we will break into their houses while they are away and cook all their bacon until it snaps when you drop a pencil on it. They think we sneak away from our own college graduations to ruin bacon in a van parked behind the stadium. How wrong they are. How strong their own country's bacon propaganda machine must be.

2) On the whole, most of the recipes I received were for some sort of pasta carbonara. I have had good—nay, great—carbonara, and it is an adipose indulgence on a par with eggs Benedict, foie gras, and rillettes. I know what you are talking about, and I know you write with love. I will attempt a carbonara, but I don't yet know in which month. [note to self: at the end of this paragraph, include a joke about a tap-dancing kidney, and how he sings about his need for fresh water.]

3) Black-eyed peas. If there is one treat that takes me back to my childhood kitchen with high-grade ballistic precision, it is black-eyed peas. Pair them with a butter-topped pile of steaming white rice and the only thing missing from that youthful, sensory triumvirate is the time I saw my half-naked, senile old neighbor mowing his front lawn with a load in his shorts.

3.1) In (3), I originally intended to thank the fellow who wrote in with the Hoppin' John idea, but "the tale grew in the telling," as they say. That's where I was going with that black-eyed pea angle.

Part Two: Putting Father to Rest

You may as well know the truth. After last I wrote, I had already dispatched the remaining four slices of Father's hickory-smoked bacon into the great gullet that spells end-of-days. I hid that information from you, as a writer. I knew I was doing something wrong, or at least disingenuous, yet still I carried on; I felt as though the greater time I afforded myself to come to terms with Father's final application, the more adequately I could convince you of its ultimate appropriateness.

After last time's egg-and-lardon salad, as you know, I had four slices of this supremely smoky bacon left. It was getting close to three weeks, and despite my best efforts, Father's bacon wouldn't last forever out of the deep freeze. I had to act quickly, and I did. With an inbox full of roasted butternut squash risottos and bacon-wrapped quail in mustard pesto, I did the unthinkable one morning, when no one was home.

I cooked the slices until tender, spread seasoned mayonnaise on two toasted pieces of bread, and set the bacon on a book-matched bed of cool, crisp, tender romaine hearts. A flash of the blade down the middle and there I had it: a thick, smoky bacon sandwich without much in its way.

Father's had a lot of personality — it was a cigar in a room full of dippers, a Stetson in a sea of beanies. As I wound down my trials with this first shipment from the Bacon of the Month Club, I didn't feel bad to use it this way. I feel I was lucky to grasp the essence of this particular meat just in time: that it was strong enough to stand on its own. If a slice of steamed ham is Liberace, with his wardrobe of lettuces, onions, pickles, sauces, cheeses, and fridge-ripened tomatoes, Father's was every bit a dying man with a wooden guitar, alone in the back seat of a Cadillac, the one who didn't need to dress up to say goodbye.

- - -

Next Time: New Shipment! "Burgers' Smokehouse Sliced Country Pork Jowl." First impressions of pork face fat quality, tasting, and rumination. Includes centered photograph.

Join the Bacon of the Month Club! gratefulpalate.com