'Hippie Food' sounds like a fascinating read

Food and how we eat it changes over time. 

I never knew what to do with tofu until I tried a vegetarian diet for a couple of weeks. I learned a few things during that time period, including that I feel weak going too long without any meat. A pescatarian diet (adding fish to a vegetarian diet), would be fine. Well, except for the fact that I love Mom's pot roast, bacon, a good burger and variations on chicken stir fry. 

While contemplating what, if any, changes I'd like to make in my diet, I ran across a fascinating article in the New York Times, about food evolution and, in particular, Jonathan Kauffman's "briskly entertaining history, 'Hippie Food,'" which it, it argues, "makes a convincing case for adding another legacy" to a list of ways the counterculture of the 1960s and 1970s have changed our lives ... "the way we eat."

"Hippie Food" sounds like a fascinating read; here's the book purchase link. It's on my Amazon list. 

Happy New Year: try my favorite recipes from the holiday season

My New Year's resolution is simple: update the blog more often. 

I last updated about a year-and-a-half ago. Time flies. 

I really have no excuse for it. What have I been doing? Everything and nothing. (On Facebook, I'd be accused of vague booking. Here, I guess it'd be vague blogging. 

The last two things I made are chocolate dipped Oreos (I dipped them in bittersweet melted chips and put on wax paper in freezer to harden; they weren't pretty, but hey, they were chocolate) and Braunschweiger liver pâté; it's similar to this recipe but with some major differences: 


I ditched the chili powder, used roasted garlic powder (1/4 tsp. and minced onion (1 tsp) instead of fresh. I also added ketchup and French's yellow mustard to taste (about 2 TBSP and 1 tsp., respectively - and it varies by brand, so you need to taste it) as well as about 1 TBSP of McCormick's Bac'n Bits. I had no bacon on hand, or I probably would have put a couple of slices of crumbled bacon in. I have since solved that problem. 

Aesthetically, it wasn't outstanding. For the first time ever, large chunks of cream cheese flecked the spread. I could not get them to completely blend in and that bothered me. I've made this several times, and that never happened before. I did leave it at room temperature for 45 minutes. Perhaps it needs to be colder to blend properly? Anyway, the pâté is gone, too, so I have no photos. 

My preferred chilling time is at least four hours, but overnight is even better. Another note: there's also a difference between the Jones and the Oscar Mayer brands of Braunschweiger. I feel the Oscar Mayer is more authentic, but both are good.

Bonus: I made a huge number of cookies for gifts and in doing so, discovered an awesome product. Krusteaz Bakery Style Gingerbread Cookie Mix was the best mix I used. (I was a bit crunched for time.)

Will make all three again soon for a belated holiday celebration. When I do, I'll take and post photos. 

Bacon Smokies! Or, Is Everything Really Better with Bacon? Part II

The Bacon-Wrapped Brown Sugar Smokies that I made from Food.com were a hit. 

In future, though, I'll use one of the recipes that say to cook in oven and transfer to the crockpot to keep warm. 

"Why?" you ask. Good question.

Because it took over four hours to cook in the crockpot! Plus, the Lit'l Smokies® on top (those not being entirely cooked in bacon fat were essentially steamed and needed to be broiled to brown the bacon).

Another reason? We had to deal with that tantalizing smell for almost all the time they were cooking! I swear some of the men (and women) were drooling in anticipation once they asked, "What's that smell?" and I told them.

I used the turkey version of the Lit'l Smokies®. You can't tell the difference from regular, taste-wise, and it's got half the fat. And it's hard to find, so plan to buy them in advance! I went to two different stores in search of them.

Also, I used thick-sliced bacon, which was recommended in several of the recipes Hillshire Farms' website says you also can use turkey bacon for a leaner version, though that didn't get as positive a response on the recipe boards. (Yes, I did extensive research, bordering on obsessive.) 

My bacon was fattier than normal, so I think I'll get the 25 percent leaner (and thinner) type next time.

Once done, they were very popular (though they definitely played second banana to the prime rib my friend, Amanda, served). And I have just a few words for you re the prime rib: Precooked. From Costco. Tender. Excellent.

I've included another link from the Hillshire Farms website that hopefully will lead to faster Bacon-Wrapped Smokies, or as I like to call it now, Bacon-Wrapped Sausage Candy. You can then toss them into a crockpot on low to keep them warm (don't forget to put the lovely brown sugar and bacon fat "sauce" in with them to keep them tender).

One key mistake on my part: I forgot my camera and didn't have the presence of mind to use my cell phone's camera to show you what they looked like.

Instead, you can drool at a picture of the finished product on the baconology.org website, which offers another version cooked in the oven, as well as several other mouth-watering sounding bacon recipes. This one's originally from allrecipes.com. (See direct link for a lovely picture.)

Is Everything Really Better With Bacon?

Ack. It's been over a month since I've shared anything on this blog. Time flies.

To make up for this lapse, I'm sharing some of my recent, interesting finds.

I've also been on an odyssey trying to discover some neat recipes with bacon, which I think makes everything better. Well, nearly everything. I have yet to try it in desserts. 

I'm going to try the turkey Lil' Smokies recipes with the bacon and brown sugar ... still haven't decided if I'm using low-sodium regular bacon or turkey bacon to wrap the tiny sausages in, though. Here's the recipe I'm thinking of trying, which also uses turkey bacon. It's for a graduation party I'm attending Saturday night. Will let you know how it turns out.

Other interesting-sounding, bacon-heavy recipes include: 

• Chanterelle Mushroom and Bacon Tartlets from baconology.org, which has other fascinating finds, including several desserts involving bacon. Not sure how I feel about bacon with dessert; for example: Maple Bacon Chocolate Chip Cookies from the same website. 
• Bacon-Crust Apple Pie from http://www.eatyourplanet.com

• Personal Quiches with Bacon Crusts from quicherecipes.net (because I adore quiche)

• Tomato, Basil, and Cheese Tart with Pancetta Crust on cookstr.com

Next up is the Progresso Souper You® Contest. The blog I Like it a Latte, discusses the event details here, so I won't go into exhaustive detail. But three winners will receive a LA-based makeover, including their flights out there, their new look and some new clothes, which is pretty cool.

Enter by going to www.SouperYou.com; entries include submitting a photo and brief essay about why you love Progresso soups and deserve a makeover by Feb. 22. Check the site again for the top 10 finalists March 12 (you can vote for your favorite finalist until March 25).

And now for my final question: wouldn't most (if not all) Progresso soups all taste better with a little bacon? 

Try it and let me know.