put bacon on/over/around/in it.

similar to the “put a bird on it” philosophy, bacon has taken over the landscape of our taste buds.

on the way to Broad Ripple last night to see a friend’s art exhibit, the girls in my car and i discussed all the ways we’ve heard for using bacon: bacon jam.  bacon frosting.  bacon cookies.  chocolate covered bacon.

i’m starting to sound like Bubba (shrimp cocktail.  shrimp gumbo.  shrimp…).

so, when we reached the Scratch Truck food truck in SoBro, i just had to get their special dessert: bacon maple creme brulee.

verdict: incredible.  beyond incredible.  beyond words.

we got to Indy Hostel, where our friend’s work was showing, and pretty immediately met an Aussie named Kathy.  i offered her my desert, as we were sharing amongst us, and her nose crinkled up when she heard the combo of ingredients.

“bacon?” she said in her incredible accent from down-under.

“yeah, it’s kind of an American thing,” my friend responded.  “we like to put bacon on everything.”

welcome to America, i thought.  where our thing is to find a way to put bacon on/over/around/in everything we eat.

still, i’d eat that creme brulee again in a heartbeat.

on a more serious food note, i have been incredibly cold lately, have had an incredibly hard time warming up, from the inside out.  while this is probably partly to due to the drastic changes in our weather lately, i have to also acknowledge that i have not been good to myself nutritionally.  so i decided to finally try a recipe my wonderful Ayurvedic cookbook recommends: Ginger and Soy milk Chai.  it is working wonders.  here it is, for your enjoyment.  please note, if you are a warm body, please avoid.  it could heat you up too much, make you irritable.

Ginger and Soy Milk Chai
from Anjum’s Eat Right For Your Body Type
by Anjum Anand

1 1/2 c water
1/4 c unsweetened soy or rice milk
3 black peppercorns
8 green cardamom pods, lightly bashed to open the husks
small pinch of green fennel seeds
1/2-inch cinnamon shard
3 thin slices of ginger
1 black tea bag

heat the water, milk, spices and ginger in a medium saucepan.  once it comes to a boil, turn the heat down to low-moderate, and simmer for 20 minutes, or until the chai reduces down to about one large cupful.  be careful as the milk can easily rise and boil over, but a low temp should prevent this.

add the teabag (i used loose-leaf tea in a strainer) and let it brew for 1 to 2 minutes, or until it is the strength you like.  Strain into your cup and sweeten to taste.


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