National Bacon Day

Truly a festive and great day to celebrate...

National Bacon Day


W

Comments

Post a Comment

Popular posts from this blog

Daylily Buds.

Image
Yes you heard me right.  I never know what I'll come across that leads me to another cooking adventure. Today's new journey started at our local farmers market this morning. We have been fortunate to become friends with various vendors. One of these is Caleb C. owner of Sasquatch Farms, a local grower of fine produce. Last year he invited us out to tour his farm and see/sample what he grows. That then lead to squash blossoms ( see earlier post ), and now this morning he presented me with a new surprise. "Daylily Buds". At first I was like; " what am I going to do with these ". I'd never heard of them before, let alone think you could cook and eat them. Well guess what? they turned out amazing and were very easy to prepare. Thanks Caleb!  Daylily Buds When I got home the first thing to do was research these interesting looking "Buds" (picked the day before they open into the flower). Doing a basic web search for Daylily Bud recipes, I found a si...
Read more

Lobster tails

Image
are one seafood delight that I usually shy away from. Reason being the cost is usually out of our food budget. When they are on sale at the local grocery store, the 4 ounce size, we usually splurge and buy 3 or 4 and I cook a nice dinner. Okay, so when you can get a locally caught, fresh 1 pound spiney lobster tail for free, you just can't pass it up, right? Our fishmonger has a club that when you purchase fish and other products from his store, you earn points. We have been " goin' fishing " here for a couple of years and earned enough points for a free 1 pound fresh, local lobster tail. Our fishmonger picked us out their first choice and off we went.  ain't it pretty Already I was scared that I would not cook it properly, even with all of the fishmongers suggestions. I've only cooked a tail this big twice, I get shaky just thinking about it. This time I did not have them prep the tail, I did it at home. Meaning, splitting the shell, lifting the meat out, clo...
Read more

Today's project

Image
was to replenish my chicken stock reserves. Generally I make chicken stock one or two times a year. Freeze the results and live off of it for 6 months up to a year. Today's efforts got a little carried away, as I ended up with about 9 quarts of this amazingly rich stock. I even called one of my foodie friend neighbors and asked if she would take a couple of pints off my hands since I did not have the freezer space for all that I had made. She was happy to oblige my offer ... An all day project, and the results are an amazing stock that is so rich and flavorful that its uses are unlimited. The color of the stock shows how rich it is, kind of  looks  like mud ? Chicken stock The fat content appears to be about 2 (+/-) % with no added salt, and the additional ingredients list is long and tasty... Yummy, yummy good for my medium sized tummy. W 
Read more