Tea: Blueberry
Music: Metallica, "Enter Sandman"
Time: Night.
My computer has gotten over its latest bout of being stupid. My brain's still fogged, but it's a start and I'll take it.
So, recapping (because I'm vagueing too much to reconstitute three days' worth of posts):
1. This week's forage: Apples from a tree in front of the high school. (I see this as an extra yield on my tax dollars.) Stewed six of them tonight with honey, vanilla, cinnamon, nutmeg and a pinch of ancho pepper. This would be good alongside roast pork, ham or even sausages.
2. The chipmunk needed to be rescued again, this time by my son. He came home from school and found it trapped in the drainpipe, squeaking frantically. He helped it out and it scampered away. My guess is that it thinks if it keeps getting rescued, we'll keep giving it acorns. Sorry, only the first release comes with free food.
3. Speaking of acorns and foraged apples ... I'm thinking that dried apples and acorns would be pretty darn good together in a stuffing (even better if I can get bacon into the mix).
Great. Now I'm hungry again ...
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Thursday, September 25, 2008
Sunday, September 14, 2008
A Rasher off the Old Side
Tea: Ginger Peach with Honey
Music: ABBA, "Dancing Queen"
Time: Night.
Church picnic this afternoon. (I made potato salad with not one, but two secret ingredients. Because I stink at keeping ingredients secret, I will tell you that one of them was Honey Bar-Bee-Q Sauce from Anthony' Beehive.
Going through the line (for the second time -- I'm Baptist, you see, so seconds are mandatory and thirds are allowable, as written either in First Impressions or Second Opinions), I found a pan of baked beans, near empty, with a strip of bacon lying atop.
My first thought: "Mmmmmm. Bacon." My second: "I shouldn't take all of it. I should cut the strip in half."
The bacon had other ideas. The whole strip wanted to be on my plate. So, of course, I obliged. Good thing, too. It was maple-smoked bacon -- rich, sweet and covered with the sauce from the baked beans. My arteries forgave, nay, blessed me for the indulgence.
On the way back to the car, I thought I'd score some gloat points with my 15-year-old son.
"I got a whole piece of maple bacon off the top of that pan of baked beans," I said.
"So did I," he said. "I tried to cut it, but it didn't want to cut."
I looked at him, did a doubletake and gave the only fitting response.
"Dude," I said, and we bumped knuckles.
Music: ABBA, "Dancing Queen"
Time: Night.
Church picnic this afternoon. (I made potato salad with not one, but two secret ingredients. Because I stink at keeping ingredients secret, I will tell you that one of them was Honey Bar-Bee-Q Sauce from Anthony' Beehive.
Going through the line (for the second time -- I'm Baptist, you see, so seconds are mandatory and thirds are allowable, as written either in First Impressions or Second Opinions), I found a pan of baked beans, near empty, with a strip of bacon lying atop.
My first thought: "Mmmmmm. Bacon." My second: "I shouldn't take all of it. I should cut the strip in half."
The bacon had other ideas. The whole strip wanted to be on my plate. So, of course, I obliged. Good thing, too. It was maple-smoked bacon -- rich, sweet and covered with the sauce from the baked beans. My arteries forgave, nay, blessed me for the indulgence.
On the way back to the car, I thought I'd score some gloat points with my 15-year-old son.
"I got a whole piece of maple bacon off the top of that pan of baked beans," I said.
"So did I," he said. "I tried to cut it, but it didn't want to cut."
I looked at him, did a doubletake and gave the only fitting response.
"Dude," I said, and we bumped knuckles.
Monday, July 14, 2008
So Bacon is Cleveland?
Tea: Jacob's Dream
Music: Mott the Hoople, "All the Young Dudes"
Time: Night.
With the kids out of the house, one package of bacon goes farther than usual.
Last night, it was BLTs (one of the ten best sandwiches in the world, in no particular order).
Tonight, some crumbled up leftovers went on top of a white pizza, along with cream cheese, yellow onion rings, thinly sliced Roma tomatoes and a sprinkling of shredded Mozzarella and Parmesan.
There are four uncooked slices still in the refrigerator. They'll go into a pasta sauce tomorrow, along with more onion, roasted red bell pepper and the remaining Roma.
I've heard rumors that there are people out there who get tired of bacon. I'm not one of them. I'm not even half of one of them.
This is because ... and yes, it takes the upper case: Bacon Rocks.
It rocks on its own -- the thicker the cut, the better -- and as an accompaniment for everything from cheeseburgers to steamed green beans to filets. I've even had a chocolate bar with bacon -- and you know what? That's right. It rocked.
(Pancetta, a subset of bacon, also rocks. This must be duly noted.)
I'm not sure who first got the idea of curing pork belly and then applying smoke. (Not where it was first done -- the visionary who first conceived of bacon.) There is, however, some interesting reading to be had here and here.
Whoever it was ... I raise a rasher to you. Because you, too, rock.
Music: Mott the Hoople, "All the Young Dudes"
Time: Night.
With the kids out of the house, one package of bacon goes farther than usual.
Last night, it was BLTs (one of the ten best sandwiches in the world, in no particular order).
Tonight, some crumbled up leftovers went on top of a white pizza, along with cream cheese, yellow onion rings, thinly sliced Roma tomatoes and a sprinkling of shredded Mozzarella and Parmesan.
There are four uncooked slices still in the refrigerator. They'll go into a pasta sauce tomorrow, along with more onion, roasted red bell pepper and the remaining Roma.
I've heard rumors that there are people out there who get tired of bacon. I'm not one of them. I'm not even half of one of them.
This is because ... and yes, it takes the upper case: Bacon Rocks.
It rocks on its own -- the thicker the cut, the better -- and as an accompaniment for everything from cheeseburgers to steamed green beans to filets. I've even had a chocolate bar with bacon -- and you know what? That's right. It rocked.
(Pancetta, a subset of bacon, also rocks. This must be duly noted.)
I'm not sure who first got the idea of curing pork belly and then applying smoke. (Not where it was first done -- the visionary who first conceived of bacon.) There is, however, some interesting reading to be had here and here.
Whoever it was ... I raise a rasher to you. Because you, too, rock.
Friday, October 19, 2007
Cup XXXIV: I Can Has Monkey Wrenches?
Tea: Earl Grey Smokey
Music: Trey Gunn Band, "Killing for London"
Time: Night of a lonnnnng day.
Much to and fro -- on foot, on wheels, in words.
No room at many inns.
This is me.
But there was bacon today. And bacon rocks.
Tonight's story:
John Kendrick Bangs, "The Water Ghost of Harrowby Hall"
Music: Trey Gunn Band, "Killing for London"
Time: Night of a lonnnnng day.
Much to and fro -- on foot, on wheels, in words.
No room at many inns.
This is me.
But there was bacon today. And bacon rocks.
Tonight's story:
John Kendrick Bangs, "The Water Ghost of Harrowby Hall"
Subscribe to:
Posts (Atom)
