Bacon In The Sun

My parents recently returned from a cruise 'round the Caribbean. This served as a vacation as well as my mom's first venture out into public with a Christmas present that she gave herself -- her first digital camera. I received this photo/caption via e-mail a few days after their return:

Bacon Challenge '08 participant -- there's lots of bacon available on a cruise!

During a discussion of the photo we had via e-mail, this comment was returned, "Some nerve wearing a 2 piece suit."

Clearly there was no mix-up at the hospital. We share the same genetic material. At least when it comes to fat jokes and bacon appreciation.

So eat your bacon, but keep the activity up to burn it off. Summer is just around the corner and that means you're going to probably have to squeeze into a bathing suit and you don't want to look like that overstuffed vacationer. And you certainly don't want to wind up the subject of jokes on some blog about bacon.

Thanks, mom.

And why doesn't someone else blog something? Anything. I'm starting to feel like a bloghog.

Risotto (sort of)

As we all know, bacon isn't only for breakfast so I thought I would share this recipe with you that I made Monday night. It's easy (once you find the bulgur) and a nice way to stretch your bacon into multiple servings. Plus it could even be viewed as healthy since there is spinach involved. Enjoy!:

Bulgur Risotto with Spinach and Bacon
Recipe courtesy Gourmet Magazine via FoodNetwork.com
Show: Cooking Live
Episode: Foods Of the World: Global Grains
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

2 medium onions, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
2 cups coarse bulgur
4 cups chicken broth
3-1/2 cups water
1/2 pound sliced bacon, chopped
12 cups baby spinach (8 ounces), trimmed
2/3 cup freshly grated Parmesan

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.

Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.

While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.

Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon.

It's even tasty as leftovers. It travels well, heats up fast and the flavors fuse together quite nicely. Proof -- lunch at work the day after:

Week 4: Standings

This list might not be as awesome as it normally is because I'm just a substitute poster for this week, as Jess is very busy (and I'm sure very stressed out). Nevertheless, here is the latest in bacon consumption:

Bob - 52
Tedd - 48
WJR - 43
Tom - 41
Tracey - 41
Christine - 36
Meg - 35
Jess - 34
Lori - 32
Michelle - 30
Paul - 29
Mike - 29
Matt - 22
Destiny - 22
Dave - 11
Andrew - 10
Gary - 9
Michael - 9
Ball - 9
Christopher - 7

I'll Stick To The Real Thing

I had a strange feeling that there was no good reason to freshen my breath with bacon and now my suspicions have been proven true: Bacon Mints Taste Test

High School Girls and Bacon

Does it get any better than that?

Good or Gross?

Fellow Bacon Challenge '08 participant Mike sent me this link the other day: http://slog.thestranger.com/2007/03/post_135.

Why he didn't post this himself is beyond me. He does have the administrative privileges to do so, but you know how he gets. Maybe it's because he is all about the now and that link is from almost one year ago. Or maybe because some might think that would be a better fit for a hot dog challenge instead of a bacon challenge.

Either way, I think this recipe might be a bit overboard, but still it's worth mentioning. Especially because I hope someone makes this and I get to try it.

Week 3: Standings

I would just like to point out that, since the Bacon Challenge began, I have lost 5 pounds. Should I lose 10 more, I will be writing a book entitled, "The Bacon Diet: You Aren't Always What You Eat," and if anyone would like to contribute, I can't promise you any royalties, but you will get a thanks or something. Maybe in the back of the book, in small print.

Tracey 41
Bob 40
Tedd 39
WJR 35
Meg 32
Jess 28
Mike 25
Christine 24
Michelle 24
Paul 23
Lori 22
Tom 21
Matt 18
Destiny 18
Lozo 11
Andrew 10
Michael 9
Christopher 7
Ball 5
Gary 1