After-market breakfast

Saturdays often take on the same morning structure. Get up, go to market, come home, take pictures of loot, make food, eat food, load pictures and blog, wash dishes. And then whatever else.

Today's breakfast revolved around Josh's request for bacon. When we went to Pine Street last week, we picked up some in-store-only bacon, a smoky peppery spicy bacon. Rusty assured us that it was not very spicy, but you never know what other people really feel is spicy.

The cut of the pork belly was a little weird so even those the slice was even and thick, the bacon wasn't cooking evenly and the smaller side kept flipping over in the oven. I wasn't able to get the bacon slices as crispy as I like them.

Overall, the taste was good, but I like the classic recipe better. There was a little heat there and it built up a bit, but overall, I would have classified the bacon as sweet. Too sweet for me, but not crazy sweet like some maple bacon I've had.

To go with the bacon, I planned on making eggs, the last four of the last batch of Many Fold Farms eggs. I had planned to buy more Coppinger cheese from Sequatchie Cove, but they weren't there so we ended up at Greendale. If there is one thing I hate, it's going to a cheese stall to try cheeses. I always end up behind a group of women who don't want to buy they just want to yap and taste cheese. Anyway. That happened. But as I tasted each cheese, I specifically thought, how would this go with my eggs? In the end, the Edam went perfectly. So that's what we bought.

Delicious eggs. Many Fold Farms eggs are so good that Josh always asks if I added butter. He said the Edam went even better than the Coppinger. Win!