I don’t want to be seen as just a bacon slappy, so when an article like this appears in the “Wall Street Journal” I feel obligated to share.  Here’s a taste, for the full article click the link above:

We are in the midst of a bacon bubble—and a growing number of chefs (some of whom quietly admit they helped inflate the bubble to begin with) say it’s about to pop. Bacon had a good run, but now it has gone flabby—used too much and too often, it’s lost its novelty and coated fine dining with a ubiquitous veneer of porky grease.

I have to say that I’m actually in agreement with some of the viewpoints shared by the chefs in the article.  For me it was, and continues to be, fun to explore new foods with bacon but the novelty of it all has started to become tiresome.  Since starting the blog (in Jan. 2008, when the article states bacon “blew up”) I’ll admit I have been intrigued with the lip balms, lunch boxes, t-shirts, bendy figures, band-aids, etc.  It’s all in fun and provides great content. I have also enjoyed many new recipes while actually curing my own meat.   This “explosion” has been a source of inspiration for me and enhanced my appreciation for truly good bacon.

But I too, believe it or not, sometimes just want a salad myself.  So let’s all keep enjoying bacon, but let’s do so “responsibly”. We just need to all work on letting a little air out of the balloon so this one won’t pop!

We all agree that bacon is a GOOD thing, let’s do what we can to keep it that way.