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Smoque in Chicago.

Flank Steak

Smoque in Chicago.

It has to be bacon.

Pizza, eggs and sandwiches.

On crusty bread with a little butter.

I don't have very good knives. My favorite is a Chicago Cutlery chef's knife.

With good bread and a little cheese.

Nueske's bacon is amazing. It is made in Wisconsin. You gotta try it.

pioneer woman cooks.

I enjoy her blog and have been reding it almost from the beginning. I don't think of her as a chef but rather a home cook. She also doesn't claim to be poor or a chef. I have made some of her recipes and they have been successful -- a few were incredible. Like with most cook books, I make the ones that appeal to me and the people I am serving.There are many of her recipes that I would never make. I stay away from the ones that use scoops of butter and processed food.

I follow her blog because I enjoy her writing and photos. I will withold judgement on the FN show until I see it.

Definitely wine spritzers to drink. The big cookbook at least among my group in the mid to late 80s was the Silver Palate cookbook. Check it out and see what you can find. I do remember serving little buttermilk biscuits with a dab of orange marmalade and virginia ham -- bacon wrapped water chestnuts and figs.