I finally had to replace my Jeremy Fish bunny skull shower curtain. As much as I loved it, plastic shower curtains only last so long. I was super happy when I found this sugar skull shower curtain at HowCool.com. I was only $19.14 and it's nice quality too. Looks awesome in my bathroom!
And here it is in my bathroom, next to my sparkly skull soap dispenser, which I bought for full price at Bath & Body Works but you can get on clearance right now for only $3. Move fast though!
Staying in the sugar skull theme, they also have these fancy pillows: Die-Cut Sugar Skull Pillow - $14.74
Sugar Skull Muerte Pillow - $10.58
I'm about maxed out with the amount of skulls I can decorate my bathroom with. I've got the shower curtain, hand towels, bath rug and soap dispenser. About the only thing I don't have in there is a skull toilet seat but I'm thinking that might be overdoing it?
In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside.
Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside.
Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce.
To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.
1 sweet potato, cut lengthwise into preference sized french fries 6-8 strips of bacon, cut into 1 inches pieces 1 head of cauliflower, stem removed, cut into small florets ½ cup canned coconut milk 1 tablespoon almond butter 1 shallot, thinly sliced pinch of dried thyme pinch of black pepper pinch of sea salt 1 tablespoon fat of choice coconut oil spray
Preheat oven to 400 degrees. Cut your sweet potato in half lengthwise, then slice the sweet potato into ½ inch strips then cut those in half. Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping. Lightly spray sweet potatoes with coconut oil then top with a pinch of salt. Remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size will do. Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice. Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer). While the goodies are in the oven, add your diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon and help cook on all sides. Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel. Pour excess bacon fat into a jar or can leaving 2 tablespoons behind in your skillet for the gravy. Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper. Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down. Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat. Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and devour!!
bacon recipe courtesy of: Juli, PaleOMG, March 5, 2012
Coffee, brown sugar, molasses, and chili powder – oh my. This sounds like a spicy twist to the traditional ‘candied bacon’. I can’t wait to try! VIA: http://alittlesaffron.com/2012/07/04/coffee-bacon-sandwiches/ Ingredients: 8 slices uncooked bacon 1/4 cup freshly ground coffee grounds 1/4 teaspoon chili powder 2 tablespoons packed brown sugar 2 tablespoons molasses 1 tablespoon water a few [...]
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Happy New Year everyone! For those of you in NYC, you might be familiar with CUNY75, a local TV station from the City University Of New York. A few months ago, one of their shows called INDEPENDENT SOURCES, interviewed me for a segment on Jews and pork. Well, it made their best of 2009 special!
Any of you can check it out by clicking the logo below (and you can forward to the 24 minute mark to see me in all my TV glory)
1 10-inch pie crust 3 cups chopped chickweed 1 cup diced slab bacon 1/2 cup finely chopped onion 3 large eggs 1 1/2 cups sour cream? 1 tablespoon all-purpose flour 1/2 teaspoon grated nutmeg
Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.
bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993
The other day I went to an organic food store with a friend. I bought what I thought was a container of green beans, but which turned out to be baby favas. I only know one way to deal with fava beans - boil them in salt water (shucked beforehand - in Poland you can buy them already shucked) and eat em. Delicious. But I was willing to try something new. I was, however, resistant to the idea of eating the pods, even if they are allegedly ok when still young. Just didn't appeal to me. The fact that recipes I found suggested grilling them didn't assuage my fears. So I shucked them, which left me with only a few handfuls of wee little beans. This quickly tanked my lofty plans to make several dishes out of them, Iron Chef style.
In the end, having browsed various recipes online, I defrosted 3 slices of the bacon from my cache, chopped them and fried until nearly crispy. Pressed in a few cloves of garlic, stirred, then added some diced chicken rolled in oregano (or maybe thyme. Jury is still out). Once that was nearly cooked, I added the fava beans, stirred, then splashed maybe 1/2 a cup of white wine in and simmered until it was evaporated and everything was cooked through. I served it over polenta with some grated Parmesan, and overall it was pretty decent. In the future though - I'd do it without the favas. They added very little joy. I'll have to find something else to do with those, I guess.
Thanksgiving is coming! While you prepare to have the family over and hang bacon and turkey themed art around the home, we thought we'd share some of our favorite recipes for the holidays. The easy shortcut to all of our holiday recipes (and there are some really, really good ones) is right here. There are even some great vegetarian recipes in there.
It's worth noting that if you decide to deep-fry your turkey like a true patriot this holiday, please take the proper precautions. Last year, deep fried turkey accidents cause 27 million dollars worth of home damage. That's a pretty expensive meal! Make sure that bird is thoroughly defrosted, people.
Hope you all have a wonderful time preparing for the holiday and eating everything in sight.
Classic Thanksgiving Turkey
Cajun Deep Fried Turkey
Bacon Rosemary Turkey
Bacon Wrapped Thanksgiving Turkey
Bacon and Bleu Cheese Tartlets
Bacon and Bourbon Thanksgiving Stuffing
Bacon Spinach and Artichoke Dip
Hearty Bacon Mac and Cheese
Bacon Crispy Bake Au Gratin
Vegetarian Bacon Salt Glazed Tofurky
Hickory Bacon Mashed Potatoes (a staple!)
Be sure to look for Bacon Croutons and our newest flavor - Tomato Basil Croutons - at your local Kroger, Fred Meyer, QFC, Fry's, King Soopers and Ralph's.
To post your own recipes, go to www.jdfoods.net/recipe - we give you free stuff when we feature one of your recipes on our home page. Added bonus - friend us on Facebook for your chance to win free gear every Friday. No doubt, what you can win will taste like Bacon - as everything should.
Want a J&D's product to be sold at a store near you? We've made it easier than ever with our grocer request form. Just fill it out and hand it to your local store manager - you'll be helping yourself and humanity (within a 20 mile radius at least). They really work!
Yours in bacon,
Justin & Dave
Bacontrepreneurs Everything should taste like bacon.™ www.jdfoods.net
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