Get you mind out the gutter — NOW.

We ARE, of course, talking about bacon lardons. Very good bacon, cut into small strips about 3/8″ wide, then blanched or fried.

Howard insisted that I show you these particular lardons, which he fried the other night as a component of our dinner using smoked tuna, spaghettini, shallots, cream and parmesan.  Very yummy.  So good that I didn’t pause to take a picture of the finished dish.  So you’re stuck graced with these, entitled “Series:  Lardons“  Think of them as an LPT, or Lardon Photo Tutorial:

(Howard would like to thank you for stopping by.)