AKA Dirty Bread
We now interrupt the butterflies and sunsets for some food.
I do seem to recall something about this site
theoretically being a food blog.
I recently purchased a smoked pork jowl for another dish,
but knew that the Foodie Daughter
would just love it if I also got some rye bread
so we could make Gypsy Bacon.
First I trimmed off the rind and sliced some of the pork jowl.
A bit of paprika was the only seasoning needed.
I chopped up some Roma tomatoes, fresh from the garden,
some bell pepper, Romaine lettuce and onion.
Cucumber would have been nice,
but I didn't have any on hand.
The pork jowl is cooking up nicely.
(thus the moniker, Dirty Bread).