DATELINE: LEBANON, TN, Day 2, Lunch

I know the picture looks a little gross (I think it kind of looks like a screen shot from a filming of some surgery), but I think documentation is important. Eating food, like archaeological excavations, are destructive activities. Once they are completed there is information about the lunch (or archaeological context) that are lost forever. this is why extensive and detailed documentation of the process is key for current and future analysis. While we may not get much from this picture, it is possible that in the future there may exist a new technique or methodology that will allow somebody to ask new questions of it.

That said, the picture is of the awesome lunch I had at Los Compadres. Whomever came up with this meal was really thinking creatively and came up with some next level shit. They took standard fajitas and baked them in a broiler. Doesn't seem like such a big deal, huh? What if I told you they were covered in cheese sauce & then broiled? Greg, you're thinking, what's the bfd? What I told you that they were broiled in a creamy. cheesy bacon sauce? And I'm not talking about dry bacon chips made from a left-over breakfast buffet - they used big pieces of softly fried fatty bacon. For me, the bacon sauce just came out of nowhere...who would've thought to add bacon to fajitas? I know that Kristin can appreciate the genius of this lunch. Sooooooooo tasty....I wrapped them up with guacamole, sour cream, and salsa in warm flour tortillas. Somebody should make a perfume out of their smell. For the last few days I've been trying to think of what the next step could be but it's so hard to imagine. When Louis Armstrong and his Hot Seven came out with their first sides they changed everything. The music was so new and different people were just blown away & they had a hard enough time accepting what it meant let alone anticipating what Duke Ellinngton would do in the next decade. Maybe it could be battered, fried, and turned into a finger food or hot pocket.