this is what is known as epicness in the making. looking much like a submarine (not submarine sandwhich, but just a regular underwater submarine) this sandwhich of magnificent proportions was made with four, yes 4 kinds of pork. let me regale you with the tale of the brkfst submarine. pancetta was cooked first which got the ball rolling and by ball I mean pan and by rolling I mean greased up. no need for oil. then breakfast sausage was fried in the drippings from the pancetta. the sausage was removed in order to make room for the maplewood smoked ham. the ham was chopped into coarse, roughly cut bits (many would say it is to add a nice texture and to be visually appealing, I do it out of morning laziness). we’re charging right ahead, I’m glad you’re all able to keep pace. and the last kind of pork added to the amalgamation of this delicious event was…bacon. yes, sexy, beautiful, tasty, bacon. the bacon pulled the brkfst together; many know it as “the glue” to a great brkfst. afterwards, the meat was placed into a warming box, I mean oven; eggs were stirred up and poured into a pan at the same time in a parallel universe. the eggs were transported through a vacuum that appeared near the stove, and the pan came to land on an open flame. it was a strange event, I am not sure how or why it happened. the entire concoction was placed into a bun that had it’s top chopped and the insides scooped, much the way you cut open a pumpkin for halloween. the entire thing was topped with fried green tomatoes. that is a great movie, but the bun was topped with fried red tomatoes. not green ones, I’m sorry to disappoint.
I call this brkfst epic because I have never had four kinds of pork at one time anytime. it was quite unconventional, delicious, and
that’s how my thoughts ended the day I ate it. it was like a song about love; flush and red, tears in my eyes, wrenching feeling in my gut, and a tugging at the ol’ heart strings.
“it’s brkfst, it’s brkfst, it’s brkfst time for me”
