One thing we’ve discovered recently is that baking all of your bacon in a giant batch, and then reheating it in the microwave throughout the week yields results virtually identical to baking it every morning. Same tasty bacon with way less time, dishes, and bacon smell. That’s a major win. In a similar vein, we … Continue reading
I think there is a general set of dishes that can be appropriately labeled a “hash.” Typically they incorporate previously cooked meat in chopped form + potatoes. Granted, the general expansion of brunching and places like Hash House A Go Go suggests this term is somewhat more expansive, and I use the term “hash” as … Continue reading
I am a firm believer that dessert should be as rich as possible. I’m not interested in overly sweet conduits for sugar; I want some fat in there, too! This recipe hits the sweet spot (har har). In fact, it may be my perfect cookie ratio: roughly equal parts “batter” to chocolate chips. Plus: Maple. … Continue reading
Peppery arugula + tangy sherry vinegar + crunchy pecans + sweet butternut squash + salty, chewy bacon = delicious. Top with a poached egg for a fabulous, fresh fall dinner salad, or serve it sans egg as a side for some roast chicken. This is a very imprecise recipe and can be easily modified with … Continue reading
It’s a general rule that a weekend isn’t complete if breakfast doesn’t include something slightly decadent. Sometimes it is a plate full of salty, crispy home fries, sometimes PaleOMG’s carrot cake pancakes, and today it was my first-ever attempt at hollandaise. It was super easy, super delicious, and, now that I know this, I’ll probably … Continue reading
After a few days in Eastern North Carolina with its vinegary pulled pork, boiled peanuts sold at stands on country highways, and grits–lots and lots of grits–consider this low-country inspiration. Okra Hash with Shrimp and “Grits” Serves 2 Okra Hash 3 pieces thick cut bacon, cut into short pieces (like lardons) 1/2 onion, diced generous … Continue reading
When I find something I like, I’m a creature of habit. Nearly every morning for a month, I was eating sauteed bacon, onion, and cabbage topped with two runny fried eggs. It is warm and slightly salty with the chewy bits of bacon, and I love the sweetness of the caramelized onions and the softened … Continue reading
Solidarity Eats 