A friend of mine sent me a picture of the world's biggest burger. The site the picture is hosted on has an archive I call: "things you should not do with your food".
http://thisiswhyyourefat.com/post/185399950/bologna-fries-submitted-by-damon-lapas
Makes me want a salad.....
Wednesday, September 23, 2009
Monday, September 21, 2009
Bacon Peanut Brittle, no joke
I'm a BIG fan of bacon.
A couple of genius's in Atlanta have come up with the latest in the pursuit of sweet/salty balance, Sir Francis Bacon Brittle. $15.95 for 8 ounces of fabulous.
I'm in love and want some.
http://www.nytimes.com/2009/09/23/dining/23bacon.html?partner=rss&emc=rss
A couple of genius's in Atlanta have come up with the latest in the pursuit of sweet/salty balance, Sir Francis Bacon Brittle. $15.95 for 8 ounces of fabulous.
I'm in love and want some.
http://www.nytimes.com/2009/09/23/dining/23bacon.html?partner=rss&emc=rss
Friday, September 11, 2009
Worl's Oldest Person Died Today
And she had lived to 115 on bacon.
Gertrude Baines died in her sleep, she lived how she wanted.
She ate what she liked, and she liked bacon.
Good lady.
Gertrude Baines died in her sleep, she lived how she wanted.
She ate what she liked, and she liked bacon.
Good lady.
Thursday, September 10, 2009
Welcome Back!
Welcome back! Welcome back! Welcome back!
It's been a little while and like old friends reuniting after a long vacation it's nice to "see" you all again. Like after any break, it's share (or over-share if you like) time, tell me what you did this summer and more importantly, what did you eat???
It's been a tough season for some local produce as we had an entire month of rain this past June, the corn was late and I hear maple syrup is going to be on the expensive side this fall.
An emerging trend in food consumption is a true focus on quality v.s quantity. The perfect amount of something really good is always better than a heaping amount of low quality-over-processed garbage.
Yesterday I was at the deli picking up some rolls while I was having some cheese sliced, 1/2 pound of Boar's Head Lacy Swiss, 1/2 lb of white American and six slices of Muenster. Given the type and frequency of sandwiches consumed in my house that will last about ten days. A woman stepped up to the counter right next to me and said "what's the cheapest bologna you have? I'll take a half pound". I looked to my right and saw her grocery cart (they are mesh and rather see-through), she had Kellogg's Nutrigrain bars, Annie's organic Mac& Cheese, bananas, oranges, organic milk and organic apple juice. I can safely assume she was buying with a child (or child's palate) in mind. I wondered why she didn't continue the theme and make a better choice of sandwich meat?
So, I'm not judging, just wondering, why not just put the good stuff in your sandwich?
It's been a little while and like old friends reuniting after a long vacation it's nice to "see" you all again. Like after any break, it's share (or over-share if you like) time, tell me what you did this summer and more importantly, what did you eat???
It's been a tough season for some local produce as we had an entire month of rain this past June, the corn was late and I hear maple syrup is going to be on the expensive side this fall.
An emerging trend in food consumption is a true focus on quality v.s quantity. The perfect amount of something really good is always better than a heaping amount of low quality-over-processed garbage.
Yesterday I was at the deli picking up some rolls while I was having some cheese sliced, 1/2 pound of Boar's Head Lacy Swiss, 1/2 lb of white American and six slices of Muenster. Given the type and frequency of sandwiches consumed in my house that will last about ten days. A woman stepped up to the counter right next to me and said "what's the cheapest bologna you have? I'll take a half pound". I looked to my right and saw her grocery cart (they are mesh and rather see-through), she had Kellogg's Nutrigrain bars, Annie's organic Mac& Cheese, bananas, oranges, organic milk and organic apple juice. I can safely assume she was buying with a child (or child's palate) in mind. I wondered why she didn't continue the theme and make a better choice of sandwich meat?
So, I'm not judging, just wondering, why not just put the good stuff in your sandwich?
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