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Archive for the ‘Kitchen’ Category

Bacon.

avocado(Bacon-wrapped avocado)

Yes. Bacon.

bacon-bowl

Again.

bacon-opoly(Saw this at Bass Pro Shops – couldn’t resist!)

Sorry, boys and girls.

bun(Bacon as bun!)

I know it’s been an unconscionably long time since my last blog.

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I’ve been busy.

end-violence

Like ‘nuts’ busy.

coconut-bacon(Original? There’s more than one?)

Not to worry, though.

explosion(An explosion of bacon!)

I swore to myself that the first thing I would do…

first-aid(In case of emergency, administer bacon!)

Once I got back to the old blog site…
frosting

 

 

(Because nothing says ‘birthday’ like bacon frosting!)

Was give you a bacon update!

garfield-bacon(Bacon has few fans as loyal as Garfield!)

And here it is.

house(Home sweet home!)

Just for you.

kosher-bacon-chips(Check out the bottom left corner. COR! It’s kosher!)

Enjoy.

low-carb-gluten-free

I’d say, “It’s good for you!”…

no-pig-bacon(Who’s behind this anarchist movement?)

But we all know I’d be toying with the truth.

super-power

Just when you thought the end was near…

sushi

And you’d given up all hope…

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More bacon photos!

gold(Gold sprinkled bacon)

 

It gives life a sense of purpose.

jello(As far as I can tell, this is bacon/cheese jello)

OK, a few more.

weave-taco(Weave bacon taco!)

That bacon taco deserves another photo.

weave-choco-taco(Bacon taco with chocolate sauce and peanuts!)

I’ve been away for a while.

soap(Manly, yes. But I like it too!)

And I have a lot of bacon photos!

spam(Bacon wrapped spam!)

And when I say, “a lot”…

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I mean “a lot!”

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Wake up and smell the bacon!

You know it was just a matter of time before Oscar Meyer would come up with an app for this!

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As we say down in Arkansas, “Yew just cain’t make this stuff up!

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Great recipe from Fashion Food and Flirts!

Seriously Good Salmon Curry

A One-Pot Wonder. That is the best way to describe this heartwarming curry. Miraculously rich in flavour, magically packed full of spices and wizardly soothing with heavenly salmon and potatoes.

salmon-curry

Ingredients (serves 4)

  • 4 salmon fillets, cut into large chunks
  • 400 gr potatoes (preferably those cute small ones), blanched
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 200 gr butternut, cut into 1 cm chunks
  • 400 gr/ 1 can of tomatoes
  • 250 gr Greek yogurt
  • 2 cloves of garlic
  • 1 onion,
  • 3 cm piece of ginger
  • 2 tbsp tandoori powder
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • Fresh coriander

Method:

  1. Mix together the ginger, onion and garlic in a food processor until you get a smooth paste. Stir this paste into the yoghurt, together with the tandoori powder.
  2. Put the salmon chunks into a large bowl and cover with the tandoori-spiced yoghurt. Put in the fridge and marinade for at least half an hour.
  3. Cut your cute potatoes in half. Heat a tablespoon of vegetable oil in a large pot and add the potatoes, butternut and peppers. Fry for a couple of minutes. Add the can of tomatoes, turmeric and garam masala. Let it simmer on a low heat until the vegetables are just tender. Season with salt and pepper.
  4. Add the salmon chunks to your curry together with the yummy yoghurt marinade. Stir carefully and let it simmer for another 5 to 10 minutes until your salmon is cooked.
  5. Finish with a generous sprinkling of fresh coriander.

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From FASHIONFOODANDFLIRTS.

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Yet another reason why I Miss The South…  Biscuits
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“I miss your biscuits and your gravy
Fireflies dancing in the night
You have fed me. You have saved me
Billy Graham and Martha White”
~
(Southern Comfort Zone – Brad Paisley)
~
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Great Granny’s Biscuits

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Ingredients:
2 cups flour, all purpose
1 Tbsp sugar
2 tsp salt
1 tsp soda
4 tsp baking powder
2/3 cup (lard) shortening
2/3 cup buttermilk
Instructions:
Measure all dry ingredients into a large bowl. Cut in shortening until mixture looks like meal. Stir in buttermilk; add just enough buttermilk for soft easy to roll out dough.Round up dough on lightly floured board. Knead lightly 20 to 25 times, about 1 minute. Roll out until 3/4 inch thick. Cut with floured biscuit cutter or glass. Place on greased cookie sheet. Bake in a 450 degree F. oven for about 10 to 12 minutes.
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Granny’s Favorites Breads, Muffins, Biscuits……

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Those who know me extremely well also know that I have this thing for log homes.

little-log-cabin-yoho-national-park

And when I say ‘log homes’ I don’t mean cosy little one-room log shacks.

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I’m thinking of a big log house.

lodge-10

Actually, more along the lines of a log lodge.

lodge-09

A log chalet is basically what I’m thinking.

log-lodge

Ever see those honkin’ big homes that look not unlike exclusive ski lodges.

log-home-1

That’s what I’m talking about.

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Giant A-frame ceilings over the living room and kitchen.

log-home-interior

Walk-in fireplaces.

log-chalet

Kitchens that could churn out enough food to feel a lumber jack crew.

kitchen-3

That sort of thing.

lodge-02

Not sure I would be so wild about staying there in the summer…

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But I could easily spend the fall, spring and especially winter in one.

log home bedroom

My idea of a glorious time.

log home bathroom*happy sigh*

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Cheesey Mushroom Pull Apart Bread

Thanks to the amazing Tamar [1] for bringing this BeanTownBaker.com recipe to my attention!

Mushrooms and cheese make this pull apart bread so delicious you won’t be able to stop picking at it!

Perfect for Super Bowl!

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I’m just going to come out and say this bread is AMAZING. Seriously. If you are looking for ideas for the Superbowl, MAKE THIS BREAD. Actually, you should make it this weekend to test it out and play with what flavors you want to use as a practice run. Then make it again next weekend to share with your friends at the Superbowl.

cheesey-mushroom-pull-apart-bread-1

But be warned, it’s quite addictive. In fact, maybe you should plan to bring two to your Superbowl party. It’s seriously so gooey from the melted cheese. The butter, green onion, and poppy seed sauce on top really takes this bread to the next level.

cheesey-mushroom-pull-apart-bread-2

When I saw this recipe, I was instantly thinking of other flavors you could stuff into the bread. Anything that works on pizza would be great here. I went with provolone and mushroom this time.

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[TREYF ALERT!] I’m sure it would be great with pepperoni and mozzarella, bacon and cheddar, or just plain old cheese. If you guys make this, you have to come back and let me know what flavors you made. (For all you gentiles out there!) 

Yield: serves 6-8

Ingredients:

For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions:

For the Mushrooms
Heat a medium skillet on medium. Add the butter.  Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Recipe adapted from The Girl Who Ate Everything.

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[1] My lovely friend Tamar! One of the most amazing young ladies ever. See more of this remarkable woman at the Vampyre Fangs blog article, Tichel, Tichel, Tichel!

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BELLISSIMA! A VERY YUMMY ITALIAN WEEKEND

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PUBLISHED JANUARY 6, 2014 BY FASHIONFOODANDFLIRTS
FashionFoodandFlirts.wordpress.com

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fashion, food and flirts

italian

Italian food. I still have to meet the first person who doesn’t like it. And to be honest, I don’t think I will ever meet him or her, because it is simply physically and emotionally impossible not to be swept away by the real flavours of Italian cuisine.

Just so you know, when I’m talking about Italian food, I do not mean spaghetti Bolognese or spaghetti and meatballs.

the horror

Don’t get me wrong, there is nothing wrong with these two dishes- they are actually pretty yummy- but they are just not really Italian.

No, when I’m talking about Italian food, I’m talking about food that kicks you in the balls. Food that is so full of flavour, freshness and depth, it will take your breath away. Real, honest Italian food does not look dainty or pretty. It is gutsy and robust.

The bigger the plate, the better.

Now that is a…

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