The team the boys have been traveling with (Orlando before Christmas, Minnesota last week) are chow-hounds. I wouldn't exactly call these guys foodies - it's more that they enjoy big food, food on a grand scale, king-sized food.At the same time, you may remember, we gave K a smoker for Christmas. So, he's been busy practicing with pork and we've been the beneficiaries of ribs and homemade bacon and kielbasa. Last week, at Manny's Steak House , the crew had a Colossal Australian Lobster Tail, the Bludgeon of Beef and some bacon. But this wasn't just any bacon . They showed me pictures of the bacon when I picked them up at the airport. Yes. They were talking about the bacon just after they got off the plane. And though they had worked many long hours and could barely string sentences together (Middle had been up for 24 hours) they talked about this bacon.You can guess what's going on in my kitchen right now, can't you? Thrilled to discover the can of bacon fat in the fridge and, after careful research, K determined that it was a baconand he's on the case. Bubbling away in my oven, in a pyrex loaf pan of champagne-colored fat, is a slab of homemade bacon. I am told that it will come out of the oven (after several hours), dry overnight and then get fried.I'm hoping the alcohol I have this weekend in Chicago will help clear my arteries.That's they way it works, isn't it?Dessert anyone?