The biggest disadvantage of cooking in my mother's kitchen is that she has unearthly standards of cleanliness.

After doing no more than cook pasta (ie No deep frying), and even after mopping the floor twice, she still proclaimed it "very dirty", so I had to clean it on my knees tile by tile.

No wonder she's always so stressed. She should just wear slippers at home.

I can't imagine what will happen when she retires. She should just turn the house into a museum.

***

Lardon - Wikipedia, the free encyclopedia

"A lardon is a piece of bacon taken from the purified fat of a pig. Unlike the slices of bacon ubiquitous in most of the English-speaking world, lardons are oblong cubes roughly 1 cm×1 cm×2 cm. This is the most common form of bacon sold in much of Europe, but is something of a gourmet ingredient in the United States.

Lardons are frequently used in French cuisine and are a staple ingredient in Quiche Lorraine among other dishes."

Okay. This explains a lot. I guess I'll have to go for bacon cubes or pancetta next time since I can't find spekjes here, which are so convenient to cook with.