Back in May, on an otherwise ordinary Saturday, Doug Stonebreaker of Prather Ranch told us that the following weekend he'd have bacon. I'd been keen on some organic and old school bacon since seeing a post on Highland Hill Farms Bacon over at Meathenge. My wife and I arrived the next Saturday only to have our BLT-dreams dashed. We were so visibly disturbed that Doug gave us consolation sausage. The following weekend we headed up to Portland. During the two bacon-free months since I figured that we'd missed out on this year's magic bacon weekend. Not so. For the past several weeks now we've picked up a package of the most intensely meaty and smokey bacon I've ever thrown in a skillet. I'd lobbied for this week's package on the grounds that we never did make the Bacon Dripping Ginger Snaps we'd seen a recipe for during last year's holiday season.
We did pick up a package this week despite assurances that the folks at Prather Ranch hope to have bacon on an ongoing basis. I'll let you know how the cookies turn out.
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