Six Degrees of Kosher Bacon

The tendency some books on Judaism have to connect every damn thing to Jews at some point. Because, you know, Jews aren't blamed for everything enough as it is.

Jewish cookbook: "Jews have been making slow-cooked Sabbath cholent for years in order to fulfill the commandments of the day. In the Netherlands, they cooked white beans, goose fat, and honey together and ate it on the Sabbath. When the Pilgrims came to the Netherlands, they adopted the recipe, since they followed the same Sabbath laws, only on Sundays. When they landed at Plymouth Rock, they had no geese for fat, so they used pork fat. And they had no honey, so they used molasses. And thus, Boston baked beans were born."
Me: "This cookbook is playing a mean game of Six Degrees of Kosher Bacon."