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So you, my faithful reader, will have to forgive me my technological ineptitude.  The long-winded (and I’ll admit somewhat aimless) bacon and scotch musing I spewed to the electronic universe was prematurely posted.  Not that I really mind too much but I need to quickly come to the point.

Basically, too much of anything will do you in.  However, there is one item that it completely worth it and that’s bourbon.  I’m going to focus my posts on American Whiskey, pretty much of the rye and bourbon varieties, and occasionally bacon.  I may venture into other random areas, be warned.  However, as a tribute to my declaration, I leave you with this link -

http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/

I know what you’re thinking and yes….it is possible. Bacon Bourbon lives and this site gives a quick primer in the delicacies of baconfying your own handle of sweet sweet bourbon.  You may never have to eat again.  Enjoy.