Serving Seconds

It’s super late as I write this, but I wanted to pop in for a quick hello before the weekend. This whole week was a blur with a quick work trip to Arizona, an iPhone upgrade (technology hates me)…oh, and then this week’s CSA delivery arrived, and I realized I still had like my whole box leftover from last week. Has that ever happened to you? Seriously! What gives with the warp speed days?
 
I’ll just be here this weekend catching up on sleep and making a gigantic pot of veggie stew. Wish me luck, and enjoy some of my favorite links below…
 

\\ I heart tostadas…in a major way //
 
A whole buncha things you never knew about your fav foods.
 
Show your support for AB2130…repeal, repeal, repeal!
 
This new marketplace will be a great addition to Chinatown.
 
The Yelp top 100 list is in…what do you think?
 
Seriously, how to people even dream up this hilariousness.
 
No fair, celebs get to have all the fun.
 
Much, much anticipated awesomeness is finally here!
 
In case you needed a reason to attend SXSW.
 
 

Have a great weekend!

 

When it comes to navigating my way around the kitchen, convenience is the name of the game. Whatever I can do to make things more accessible, within close reach, or easy to clean-up…I’m all over it. One of my favorite ways to accomplish this is to store my knives on a magnetic knife holder. When I’m multitasking my way through meal prep, I can quickly eye which knife I need to use and pluck it right off of the bar. It’s also a great way to store knives as it prevents edges from getting dulled in a drawer or sliding in and out of a knife block. Plus, it looks pretty cool to see all those shiny sharp things hanging on the wall…let’s not underestimate that fact.
 

 
 

I’m so excited for this weekend ahead. Next to nothing on the agenda and Oscars on Sunday? The perfect combination! Are you planning to watch? This is actually the first year I’ve seen almost all the movies nominated for best picture (except two), and I’m voting 12 Years a Slave for the Best Picture win. What’s your call?
 
In other exciting news, it’s almost Mardi Gras…and then St. Pat’s…and then my sister and niece are coming to visit! Just so many good excuses to cook and celebrate in March. I can’t wait.
 
Enjoy some of my favorite links below…
 

\\ From class this week, potatoes roasted in duck fat with romesco sauce //

 
Yay, the icky glove law is on the path to repeal!
 
Did you see what they did to the Got Milk slogan…sacrilege!
 
So touching…Daniel Patterson (of Coi) sheds a tear for a cookbook.
 
Dude, we LOVE pizza.
 
So many amazing James Beard nominees this year. Results March 18th!
 
Looks like Lazy Bear is working on a brick & mortar. Cool.
 
Mardi Gras is next week…time to make cupcakes!
 
This latte art is bananas.
 
 

Have a great weekend!
 

We’re really going there today…it’s bacon…for dessert. Can you even handle it? The first time I ever made this, I broke it up into pieces (so that it wasn’t obviously recognizable as bacon) and had people guess what it was. There were confused looks and guesses, like “toffee?” “brittle?” There was something oddly familiar about it, but people couldn’t quite put their finger on it.
 
It’s kind of amazing the candy like quality bacon takes on when it’s enrobed in chocolate.  That magical combination of salty and sweet…it’s a beautiful thing.
 

 

 

 

 
 

Chocolate Covered Bacon

You’ll need:

• 10 strips of bacon
• 1 cup semi-sweet chocolate chips
• 1/4 cup roasted almonds, finely chopped

To prepare:

1. Start by cooking the bacon in a large frying pan over med/high heat, until crispy on both sides. Drain on paper towels.
2. Pour the chocolate chips into a shallow bowl, and microwave for 30 seconds. Remove from microwave, and stir. Repeat for another 30 seconds, stir. And repeat again, if necessary, until the chocolate is totally melted and smooth.
3. Dip a piece of cooked bacon in the melted chocolate chocolate, using a spatula to spread the chocolate on both sides, and scrape off any excess. Then lay the bacon on a parchment covered cookie sheet, and sprinkle with almonds. Repeat with the remaining bacon strips.
4. Refrigerate for 30 minutes to harden. Eat on its own or with a scoop of vanilla ice cream. Stores well in the freezer.