Olives in Bacon

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

There's a drunk guy who decides that he wants to go fishing. He packs up
all his tackle and sets out in search of a suitable spot. Eventually, he
stumbles across a huge area of ice and decides that he'll give it a go.
Taking out a saw from his tackle box, he starts to saw a hole in the
ice. Suddenly, a loud voice booms out at him, "There's no fish in here."
The drunk looks all around him but can't see anyone. He decides to
ignore the voice and carries on sawing.

Again, the voice booms out, "I've told you once, there's no fish in
here!" He looks up again but there's still no sign of anyone so he
returns to his task.

"Stop it!" shouts the now very angry sounding voice, "You'd better pack
up your stuff and get out of here or there'll be trouble."

"Who are you?" shouts the drunk guy, "You don't scare me!"

Replies the voice, "I'm the manager of this ice rink."

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             TODAY'S RECIPE
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James Beard began his cooking career catering cocktail parties in New
York City, and his first book was titled "Hors d'Oeuvres and Canapes,"
so I refer to him often when I am looking for an interesting recipe for
Monday's edition of your favorite recipezine. This is an hors d'oeuvre
with an unusual and surprisingly appealing combination of flavors and textures.

Olives in Bacon

24 - 32 large pimiento-, almond-, or jalapeño-stuffed olives
6 - 8 slices bacon, cut into four pieces

Wrap each olive in a piece of bacon and secure with a toothpick. Bake in
a preheated 450F (230C) oven until the bacon is crisp, about 10 minutes.
Serves 4 to 6.
Received on Sun Dec 9 23:22:06 2007