Yes, yes, I'm working.

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I woke a good number of hours ago.  The nap was rather long, as well as needed.  I did a few normal waking events, then was going to blog right after setting the bacon and then onions to go.  My barely awake mind did not realize the conflict.  You CAN'T fry things, in a high heat way, AND get on to blogging.  Do one, or the other, both can't be done simultaneously.

So... I started on the bacon.  Diced, but in such a way that shrinkage wouldn't cause them to become just background... stuff.  Then onion slices.  While one is doing this and that in prep for this and that, and has much to do, or at least in my experience, and with some things, there isn't a good stopping point.  So, while needing to be out there anyway, I got to boning the pork chop and dicing that meat for frying, getting the packages of sausage out... just to have product placement as they don't need any prep work, and then removing four pieces of chicken from the fat... then heating some of the fat, pouring it back in, so as to seal the chicken exposed but not used.  There was more fat than needed, which had been removed.  The extra went back into the less full tub.  Yeah.  That really is a lot of work.  But this isn't dinner, it is a feast meal.

After that, the pork bits were fried, almost over done.  I just hope they do well in the bean stew.  They are delicious, so perhaps.  Then on to getting the frying pan ready to cook the sausages.  While doing these things, I have been using the extra fats to clean various cast iron pans and such.  When I am done, I will save some fats to clean and season/reseason a few last cast pieces.  Yeah...  I really am enjoying this.  I also, in there somewhere, parted the chicken confit from bone and skin, setting the skin aside for a fat medley and tossing the bones in with the beans, which will go on after the sausages are finished and the skin, pork fat, and butter has been rendered to a golden trio of deathly deliciousness (if you believe doctors... a fool if you do).

Getting closer.  Oh, I do believe I will set my wet stones to soak.  I would like, while out there watching the beans ever so closely while they cook, like to sharpen knives and maybe a couple of straight razors.  I am hoping practice will make perfect.  I will start with the kitchen knives.  Those can have minor flaws... I have little skin in their use, so long as they are reasonably sharp.  I won't, actually, be making them reasonably sharp.  I'll be making them nasty wicked sharp, even if I don't get it just right.  So, it's not like I'm worried about the difference between pretty sharp and a bit dull...  These will cut when I am done, just perhaps not as well as a perfectly sharpened item.  Or, actually, just as well in reality, the only difference identified by tests that have nothing to do with kitchen cutting.  Still... it's never sharp enough.

Right.  The pan should be about ready to kick up the heat, time it down, then start the sausages.  Oh yeah, I'll get there.  Later.