My cousin Shady was telling me about something that recently happened on-set. (He’s an actor.) It had nothing to do with well-known actors. It had everything to do with well-known food.

 

Apparently the craft services for that particular day’s meal included something affectionately known as “crack bacon.” Shady told me he nearly ate an entire bowl of the stuff and asked if I’d ever had it. No. I had not. But I was terribly intrigued, so I called up the catering company and placed an order. I picked up the gi-normous tray and took it to Temecula, where we shared it with our friends.

 

Hole-y doughnuts! The caterers call it “peppered maple bacon,” but I sincerely understand why aficionados call it “crack bacon.” Friends, this was, without a doubt, the most addictive and very best bacon I’ve ever, ever eaten. Please read that sentence again. Go ahead, I’ll wait… This bacon was pepper-y. This bacon was maple-y. This bacon was bacon-y. And it all added up to heavenly pig. Mmm, mmm. I don’t think I’ll ever get over it.

 

As a gal can only order an industrial-sized vat, I probably won’t be having “crack bacon” again any time soon. And that’s okay. But I’ll tell ya, if I get the chance, you can bet I’ll mack on that crack. Because dear, sweet Lord. Talk about divine swine…

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