We're sometimes skirting pretty close to politics
and religion in our comments (and I've been complicit).
Remember that the rules are not just for us but also
for an example for potential or hypothetical unseens.

Bacon scallion cream sauce
categories: pork, gravy
yield: 1 batch

3 Tb butter
1 sl (thick) bacon, chopped
3 Tb flour
1 1/2 c chicken stock
3/4 c heavy cream
1 Tb cracked black peppercorns
6 scallions, white and green parts, thinly sliced
- plus extra for garnish
Salt

In a heavy saucepan, melt butter over medium heat.
Add bacon and cook for 3 to 5 min, until fat has
rendered. Add flour, then stir together and cook
over low heat, stirring often, until golden and
toasty-smelling, 4 to 6 min.

Add chicken stock and cream, and simmer over low
heat until reduced to a thick, pourable gravy,
about 10 min. Remove from heat. Stir in peppercorns
and scallions, and taste for salt, adding more as
needed. Serve hot.

Julia Moskin, NY Times
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