It’s always nice to start the day off humming along to a catchy tune. For me, sometimes it’s the only way for me to get out of bed and into out of my house! And lately, I’ve been stuck listening to that G6 song on the radio, so it’s great news that I can finally [...]

yields 4 sandwiches


1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.

Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!


bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network

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So, the Vegetarian brought me home a savory surprise from the Ballard farmer’s market today. It was called a “Kiss the Pig” cupcake from an operation called Cupcake Luv. They specialize in bite-sized delights, “handcrafted with the finest local ingredients”, with a variety of chocolate- and vanilla-based cupcakes, plus seasonal and savory offerings. The Kiss [...]