In honor of the good­ness that is bacon, the Critic is tak­ing this day off. If you have even slight car­niv­o­rous ten­den­cies, bacon is likely to be the rea­son. With­out it much of the culi­nary world is sort of col­or­less. It makes almost any­thing savory brighter and more won­der­ful, sort of how lemon makes vir­tu­ally every­thing bet­ter, except for maybe coffee.

I didn’t even like bacon as a kid, mainly because both of my par­ents avoided it and my mom acted like it was the food equiv­a­lent of cig­a­rettes. Maybe it is. But oh my. I know what color I’m paint­ing my breakfast.