Lettuce and Bacon

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            FOOD FUNNY
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Thanks to Rosemary Zwick who didn't mention where she's from
for this one:

Although we were being married in New Hampshire, I wanted to
add a touch of my home state, Kansas, to the wedding. My
fiance, explaining this to a friend, said that we were planning to
have wheat rather than rice thrown after the ceremony.

Our friend thought for a moment. Then he said solemnly, "It's a
good thing she's not from Idaho."

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            TODAY'S RECIPE
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This is a traditional dish from the area surrounding Berne in
western Switzerland. Once again, you can eliminate some of
the bacon, but the recipe I present here is the authentic dish.

Lettuce and Bacon (Lattich und Speck)

4-6 heads Romaine lettuce, trimmed but left whole
1/2 lb (225 g) bacon, chopped
1 large onion, finely chopped
Salt and freshly ground pepper to taste

Boil the heads of Romaine in salted water until barely tender, 2
to 3 minutes. Drain and set aside. Cook the bacon in a large deep
skillet over moderate heat until crisp. Drain off about half the fat.
Saute the onion in the remaining fat until tender but not browned,
about 5 minutes. Add the lettuce, season with salt and pepper,
and cook covered over very low heat for 10 minutes. Serves 4 to 6.
Received on Wed Sep 6 06:23:13 2006