We had crispy bacon for breakfast. It's not something we do very often, so it was a bit of a treat. It was fabulous, in that way that only just cooked crisp bacon on a misty slightly chilly early fall morning is fabulous. But then late this afternoon, in a fit of bourgeoisie decadence, we had popcorn cooked in a little bacon grease, with South African Chardonnay.

Now, don't get all excited; we're talking just a little bacon grease, heated, much as you would olive or canola oil for popping popcorn on top of the stove; about three tablespoons full of bacon grease is sufficient unto the day. Essentially, you follow these fabulous instructions for making perfect popcorn on the top of the stove, but you substitute three tablespoons of bacon grease for three tablespoons of canola oil. The popcorn doesn't taste like bacon but it does have a lovely delicate slightly smokey flavor. You'll probably want to add a little salt, and there are those that even add a little butter. You can see complete step-by-step-instructions for your own bacon popcorn here.

As a wine pairing with your homemade, fresh bacon popcorn, I recommend a Chardonnay, possibly something from Lindemans, like their South African West coast Chardonnay, or even Crane Lakes Down Under Chardonnay, or a light Washington state Chardonnay from Avery Lane. If the idea completely horrifies you (it's your loss!) then fine; you can make your own homemade caramel popcorn instead. It's lovely with a light slightly sweet Chardonnay too.