I love haiku. It’s a poetry form that requires discipline, but only briefly. Like a tiny sudoku or a 24-tile Rubik’s cube. Once, during a particularly stressful time at work, my bo

ss and I relieved our stress by exchanging daily haikus about our aggravation. Good times. So you can imagine my delight when Naseem stumbled on this fabulous blog made up of…you guessed it, bacon haikus. How I love it.


This haiku here is awesome because it combines bacon haiku and zombies, another favorite of mine. Would a zombie really choose bacon over brains? A smart zombie would. A smart BACON zombie would. Love to wear your bacon/zombie art? Well now you can with this fabulous t-shirt. Seriously, this is like the best day for bacon and zombies ever.

Think it couldn’t go any farther? Wrong. How about this piece by Azelyn found at Sheezyart?


maple-bacon-coffeeIt was way back in November when we featured Boca Java’s Maple Bacon Morning coffee. I think I ordered it that very day, it just sounded too irresistible. When it arrived, I was thrilled to find it had a one-way air release valve so you could squeeze the bag and get a whiff of it’s not-so-delicate aroma. More like a smack in the face with a fluffy, maple-syruped pancake. The bouquet on this bag is definitely delicious, but I was careful not to squeeze it too many times. Save some maple for the cup!

I planned to take the coffee on a camping trip that never materialized, so my husband and I finally busted into it this week. I tried to take photos to capture the experience, but the only camera I had on-hand just didn’t do it justice. So try to visualize: the beans were of medium darkness, and shone like polished gems. They looked like they were actually coated in maple syrup. I was afraid it would leave lots of sticky residue in our coffee grinder, but to the contrary it actually lifted out the leftover grinds that were already there. Curious!

The smell: not just maple, but warm pancakes with butter and fresh, warm maple syrup. If I wasn’t hungry before I made this coffee, I was now. But where was the bacon?

The taste: My husband said he couldn’t taste the bacon immediately, but as he kept sipping, it became more apparent. Almost overwhelming. He didn’t know if he could drink anymore. But then he made another, stronger pot this morning, so he must have gotten over it. As for me, I never did taste the bacon in the cup. I definitely tasted the pancakes and they were delicious, like something out of Willy Wonka’s factory. But that’s where it ended. I was disappointed, but had one more thought. I ate a bean. And there it was. The shiny bean was not sticky, but coated with a sweet and smoky oil that brought the whole thing together. It was bacon, syrup, and a pancake that was very nearly burnt. I suppose my palate is not very refined if I actually had to crunch a coffee bean to get it’s full flavor.

Overall, I really liked the coffee, and loved the aroma that filled my kitchen. Two hours later I can still smell it on my hands! I wouldn’t consider it an everyday flavor, but it will be a great treat on the weekend. And hey, next time I’ll just serve it with some bacon and get the whole experience. If you like to indulge in the occasional flavored coffee, I can recommend this one without reservation.

bacon-wrapped-eggs-polentaBy far the most popular post we’ve ever done was Bacon Wrapped Eggs. I don’t know what it was about that recipe that made everyone’s mouth water so, but we got lots of great feedback and alternative recipe suggestions. Since this seems to be what the people want, we thought we’d share with you a recipe from Epicurious that adds lots of polenta, lots of cheese, and transforms simple eggs and bacon into a mega dish that will glorify any Sunday Brunch. I’ve been on a polenta kick lately, and I’m thinking this might make a dazzling New Year’s Day breakfast. Assuming I can stand on New Year’s morning.

And with that, we’re off for another holiday break. We’ll miss you while we’re gone. Have fun, be safe, be sure to call a cab if you’re drinking! See you next year, Internet!

dsc_0064Christmas is awesome. I don’t know much about why we do it or what it’s for, I just know that everyone hangs out at home all week and I get ridiculous amounts of treats and special dinners. Last week alone I ate prime rib twice, had corned beef hash and eggs for breakfast one day, and endured a seemingly endless stream of scraps from friends and family members alike. And I’m still working on a bag of bones leftover from that giant roast Marianne made on Christmas Eve. I know I’m going to be bummed when the good times end, but I’m not going to think about that now. I’m just going to live each delicious day to its fullest.

dsc_0083One of the best gifts I got in my stocking was a gigantic bacon chew by Beggin’ Strips. I get the regular-sized strips all the time, but this thing was a monster. I got so excited when they first gave it to me that I ran directly out behind the garage and buried it so no one else could have any. Later, when there were fewer –ahem– guests around, I brought it back out and enjoyed it at my leisure. I must say, the nutrient-rich soil made a nice complement to the chewy, smoky treat. I might have to try that with my Snausages when I get a chance.

dsc_0093Aaaah, the holidays. I just finished a nine-day weekend, and will be back at work for just two days before another five-day weekend. And amazingly, I still feel like I could use more time. I’m pretty confident that I could make a full-time job of not having a job. Oh well, until that big lottery win happens, I’ll just keep plugging along and be grateful that I have a job in these shaky times.

I’m also going to continue to be grateful for my husband, who bought me the world’s greatest cookbook for


Christmas. It’s called FAT by Jennifer McLagan, and it is wonderful. I had a hard time putting it down once I’d started reading. In addition to lots of fabulous, traditional recipes using all forms of animal fat, Ms. McLagan makes a strong case for the use of this magical ingredient. Using a combination of empirical evidence and scientific data, she convincingly describes the way that a lack of fat in our diet may even be hurting us. Here, here! Bring on the lard! My favorite thing about the book is that it calls pork fat “the king” of fats. I could go into a lengthy discussion of her varying arguments, but instead I’m just going to suggest that you go out and buy a copy and start improving your diet and your health today. You know you got a bookstore gift card in your stocking…

dsc_0078And now, before closing, I just want to brag that I made this amazing cake last week. And I only say this because I don’t bake. And I certainly don’t bake intricate layer cakes. And while I may not go to quite these lengths again any time soon, I do think I learned a valuable lesson about trying things that make me uncomfortable. If you are the kind of person who loves to bake, give this recipe a go. It was just unbelievably good. Mmm…I think there may be just enough left for breakfast.

Royal Bacon Society hopes all your sizzling Christmas wishes came true.

Be sure to leave out a plate of fried bacon tonight, kids.

Although there’s no hat of bacon yet, the brisket yarmulke looks tempting.