Bacon Thing of The Day: Bacon Wallet!

“Bringin’ Home The Bacon…”

Your Money Needs a New Home! Bacon Wallet Features:

Faux leather wallet with patterns of Delicious Bacon printed inside and out
Size: 4-1/4″ x 3-3/4″ (11 cm x 9.5 cm)
Plenty of space for money and credit cards!
High Fashion!

Sale Priced at just $10.95 and waiting for you to own it at This Link.

Originally posted 2011-09-06 14:41:39. Republished by Blog Post Promoter


serves two

1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper

Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3? lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.

bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011

Originally posted 2011-06-15 08:08:00. Republished by Blog Post Promoter

Posted in Uncategorized

A sad day for bacon candy…

OK so… we have been suuuuuper lazy at posting, and it sucks that it takes a bit of bad news to awaken us from our bacon induced coma. But it is what it is.

I got a marketing email from Jason over at Lolyphile! and in his words it may be the worst marketing email ever written in the history of the internet. (Jason, while it is sad news and may be counter intuitive to business, it at least reads coherently and is not telling me how my manhood could be HUGE in some form of broken English.) For those of you that may not know, Lolyphile! was the first and I think one of the best bacon lollipops you could order online. The sad news, they are discontinuing their bacon products. 🙁

Rather than paraphrase, here is the email:

Dear All: We are discontinuing all of our bacon products as of the moment we run out of stock in same. Please bear with. Everything will be fine. It’s not about health, no pork recall, no salmonella, nothing like that. It’s just that in the wake of the whole horrible BP thing we’ve been doing a lot of thinking about the value of making money vs. the value of avoiding creating more damage in the world, and even in the face of our only using organic & sustainably-farmed bacon, and we’ve decided that we’re not really comfortable with the latter. Please keep in mind that we very much don’t want to come across as being judge-y or preachy. This isn’t about you, your appetites, or your choices. It’s about ours. If you’re interested in more details about this decision, please see the postscript, in which Yours Truly will drop from second person to first and get very personal and maybe a little bit insecure. We will be selling all of them off in four packs so that we can track stock levels and not oversell our inventory, and so everyone who wants a last crack at them can get it. Here are the bacon flavors we have and the number of available four packs of each as of this writing:
Maple Bacon: 133 Caffeinated Maple Bacon: 117 Chocolate Bacon: 140 We’ll keep selling & making new flavors, we may even make a limited edition fake-bacon version of the above if there’s any expressed interest, but once these guys are gone, they’re all the way gone. Forever. Feel free to use discount code somepig for 15% off your order. Much love & xo. //jason Long-winded First-person Postscript: Seriously, I’m not being preachy. I grew up on a ranch in Texas. I know from eating meat. I’ve eaten lots and lots and lots of it. It tastes really, really good. But here’s the thing- in January I went vegan for a month, mainly for vanity reasons, but at the beginning of February I kept with it, because it felt really nice in ways I hadn’t expected: I had more energy, I looked healthier, I spent more time cooking and learning new ways of cooking… and as I was rereading my favorite book of essays, Consider the Lobster by David Foster Wallace, I decided to follow up on a book he’d referenced in the title essay- Animal Liberation by Peter Singer. It’s a really amazing book. And it made me start taking veganism seriously as opposed to being a smart-ass about it when asked.
(I have no idea how interesting this is, by the way. I’m just aware that a) people tend to take decisions like this personally, b) that our bacon lollies are our best sellers, our most publicity-generating, and c) that if you remove the personal and ethical ramifications of this decision then the combination of a & b make me sound crazy. I’m not [I don’t think]. I’ve talked this through with a lot of people and thought about it a lot before following through. And I’m concerned that those of you who are actually reading this footnote are either annoyed that I’m removing a product that many of you love or you’re worried about my mental health. So I feel like I owe you an explanation.)
Anyhow, reading A.L. was, for me, kind of an important thing. And then this hideous BP thing happened and I realized that one thing that really bugged me about it was that while I was able to talk about the facts and work myself up into a self-righteous rage, I couldn’t internalize it- it was too far away, too abstract, huge but not affecting me in any obvious direct way that made my day-to-day life any different. Like, the Gulf of Mexico is dying and I’m throwing frisbee for my dog. It seems so crazy.
So I started thinking about the things that I do that help the systems that make these kinds of things happen. And I’m working on changing a bunch of them- it’s the least I can do, right? And I realized that one of the things I can do is stop supporting industrial farming. So this is it. I’m never going to write another check to a meat company. Or at least I’ll be trying not to.

(I am also aware that this is literally the worst marketing email ever written in the history of the internet.)
Anyhow, that’s more or less my reasoning. The other point I really want to make is that this isn’t about you. I don’t think it’s wrong or bad to eat meat in general. I just feel like it’s wrong for me to do so, and even worse for me not not eat it for philosophical reasons and then to make money off of it.
That’s all. Thanks for reading.

I have a ton of respect for them, some people would take the money and separate their personal beliefs from the business. Hats off to you sir.

Originally posted 2010-06-19 12:10:00. Republished by Blog Post Promoter

It’s beginning to look a lot like…

I declared it loudly this morning, the words shocking even me as they escaped my lips. I’m in the mood for Christmas! (GASP!) Normally this time of year, I yell expletives when entering stores that have put up Christmas decor before Santa enters Harold Square at the end of the Macy’s Thanksgiving Day Parade. I’ll admit the urge to sprinkle tinsel on a tree and sing along with Ella Fitzgerald’s Christmas album snuck up on me. But I’m going with it.

Luckily, stores far and wide are obliging my jonesin’ for some holiday cheer.
I hit up West Elm this weekend to check out their new collection of handmade felt ornaments. I grabbed a few of these adorable little letters for gift tags. Aren’t my friends and family lucky?

And I couldn’t resist buying this lovely wreath for our fireplace. Squee!

That’s about all the damage I’ve done so far with decor, but the siren song of Anthropologie is drawing me in with these cute little Matryoshka ornaments. Wouldn’t they cheer up a tree with their smiling faces?

Last year, I shelled out for one of these Merry Christmas banners (although I only paid $99, not the $128 that Anthro is charging this year.) It makes me squeal every time I see it strung across our window above our couch.

And if you’re as obsessed with letters as I am these days, these little guys will do the trick. They make me want to jump for joy with every adorable pom-pom.

Not to abandon my favorite handmade store, Etsy, for the big names, I found tons of handcrafted felt happiness with a simple search. Want a woodland holiday? Done!

From AstahtoysFrom Recycled Parts

:::::Or hearts!::::::
From Sewn Natural

Originally posted 2010-11-08 15:42:00. Republished by Blog Post Promoter


serves two as a main course, or four as a starter

250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish

Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.

bacon recipe courtesy of: adapted from David Strange’s, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK

Originally posted 2013-10-07 01:38:00. Republished by Blog Post Promoter

Bringin’ Up a Bacon Baby…All in the Family

Popped over to see my Lil’ Bro yesterday, grab a few beers, chill a bit…

While I was waiting on my brother I happened to look down at Jack Attack’s (my nephew) play kitchen and what did I see?

That’s my boy!

Originally posted 2010-03-07 11:03:38.

Related Stories:April 9, 2012 Bringin’ Up a Bacon Baby – Worst Bacon Toy EVER!April 10, 2013 Bringin’ Up a Bacon Baby…Part Dos

Originally posted 2014-03-06 11:29:56. Republished by Blog Post Promoter

Bacon and Vegetables

In many ways, bacon is generally considered to be the exact opposite of a vegetable. Not only is bacon a type of meat, but it is a particularly salty, fatty and delicious cut of meat. It is also a cured meat, which adds to both the flavour and texture of bacon. It’s not just it’s […]

Originally posted 2012-12-17 10:07:36. Republished by Blog Post Promoter