Edema Rue

Open your mouth.

Now close it around your prize.

Salty, almost too salty, but not quite.

Greasy enough that you can feel it running down your chin, but the good kind of grease. The kind that adds flavor.

Some parts are perfectly crunchy, not so much that it’s uncomfortable, but just enough that you have something to chew.

Other parts dissolve as soon as they touch your tongue, crumbling into nothing but glorious flavor.

The result is perfection. A mix of everything food should be. All the differences twisted into a perfect little package.

I love bacon.