Oy, how my heart is breaking.
I was watching Kate McKinnon’s SNL cold open over the weekend, thinking I couldn’t possibly sob harder this week. Then I went back to visit Ed Herms one last time – I guess I just wasn’t expecting it to hurt as much as it did.
I’ve known Ed since the 70s, after meeting on the set of The Great Gatsby where I was involved in an affair with a strapping young chap by the name of Sam Waterston – fun fact, our relationship inspired his later show Grace & Frankie.
When the relationship ended in disaster, I caused a massive scene on set and it was Ed who stepped in, stopped me from getting kicked out and took me under his wing. That my friends, was the beginning of a beautiful friendship that lasted until his final breath.
Not wanting to arouse … suspicion and let him know how the future turns out – butterfly effect and all that … and by that, I hope that by not telling him the movie will be erased from history – I travelled back to the GG set during filming of the classic A Deep Fried Korean Thanksgiving.
It was such a treat to spend that little bit more time with him and celebrate filming a special episode for our favourite holiday together – I was an extra in Jackson’s family – and be reminded of the kind, loving presence he brought to set and, more importantly, my life.
Despite me worrying about how it would impact his health, I opted to stick with our old favourite for when he’d sit me down for a scotch to offer life advice, my Edward Berrcann Pull Apart.
So yes, there is more than enough cheese in this little beauty to clog your arteries and bowel, and send your cholesterol through the roof. Well … maybe. I mean, I may be a doctor, but I am definitely not qualified. But how can you go past a shit tonne of cheese and bacon to simultaneously dull the pain of losing your friend and celebrate his beautiful life.
Exactly. Give thanks. Enjoy!
Edward Berrcann Pull Apart
Serves: 1 Gilmore. 4-6 normals.
250g smoked bacon, diced
2 onions, diced
2 cloves of garlic, finely minced
1 tsp dried chilli flakes, optional … because you’re probably sick of me constantly using
115g butter, at room temperature
1 tbsp thyme leaves
1 cup vintage cheddar, grated
1 cup mozzarella, grated
handful chopped fresh parsley, to serve
Preheat the oven to 180C.
Heat a large frying pan over medium heat and cook the bacon, stirring, until golden and crisp, or about five minutes. Add the bacon, garlic and chilli flakes and cook for a further five minutes. Reduce heat to low and gently cook, stirring for a further fifteen minutes, or until soft and juicy. Remove from the heat.
Add the thyme, butter and a good whack of salt and pepper to the frying pan, stir and leave to sit for about fifteen minutes.
Meanwhile, carve a 3 cm cross-hatch pattern into top of the loaf, stopping about half a centimetre from the base. Transfer the loaf to a lined baking sheet.
Stir the cheeses – leaving some for the top – through the bacon mixture and spoon generously into all of the slits. Push it back together as tightly as possible, despite it being a losing battle, top with the reserved cheeses and bake for about twenty minutes, or until golden and bubbly.
Garnish with parsley, you know, to make it healthy and devour.