Posted in Andshelaughs, Bacon, Bacon Recipes, Batle of the Sexes, Cooking, dating, Girl Stuff, Guy Stuff, Life, Living, Love, Meaning of Life, Men's Issues, Opinion, Recipes, Romance

What’s So Sexy About a Man & Four Pounds of Bacon?

baconmyheartThere are some things that men just do better than women; revere bacon,  for example, or enjoy standing over a hot grill on a blistering hot July day (see: Chicks Shouldn’t BBQ), nursing a cold beer or two and contemplating the state of….whatever.

As I type this sparkling gem of wisdom, I have a man cooking lunch in my kitchen.

No, it will not be the beautifully plated jasmine and chicken-that-took-hours to catch, pluck, butcher, marinate and pair with a white burgundy that I was accustomed to in my early years of man-tertainment.

Lunch today is a bacon-wrapped grilled cheese sandwich, which has been researched, coveted and shopped for by the Y-chromosome carrying members of the household, and I’m not going anywhere near the kitchen. I have a manosaurusrex loose in there, and I’m just going to stay outta the way darlings.

Am I ok with it? Am I ok with men being men and the gender stereotypes that straighjacket us into believing that boys will be boys; irresponsible, insensitive, sloppy and a never-ending succession of stupid decisions that they can’t be responsible for because they’re fathers never loved them enough? No. I am not ok with that. Mostly because I’ve given birth to, and raised a boy.

Men and women are equally responsible and irresponsible, sensitive and insensitive, sloppy and tidy, and both make a considerable number of bad decisions until they grow up enough to realize that maybe, just maybe being loving and kind isn’t such a bad thing.

So what does this have to do with bacon?

Bacon seems to be the BBQ of manliness to the modern man. You know the ones, right my sweet little peaches? The ones we’ve kicked the metaphorical shit out of by unraveling the male psyche and fluffing it up with metrosexuality, cosmetic lines for men, and horror-of-horrors educating our women to rule the world of not only home, but work too.

Yes, yes, yes, I know this is a binary analysis of the sexes. We all exist on a continuum of gender. I just happen to live by the wonderful grade-four French slang; Chacun a son gout.

My gout just happens to be for the manly, never-been-touched-by-GQ Magazine-seasonal-fashion-must-have-anxiety, hairy-chested, red-hot-pulsing-slice-of-testosterone-propelled-man-steak-who-thinks-bacon-wrapped-grilled-cheese-lunches-are-a-good-thing-to-do-for-his-woman kind of man.

Ok, so I get that  he’s not doing it for me, but he’s got a grin on his face beautiful enough to light up the room. No, I’m not hallucinating as the smoke from flaming bacon grease fills my lungs. He is smiling and he is happy and he’s willing to share that with me. What more could a gal ask for?

If you are a  bacon-loving man’s man, do not try to be anything else. We love you just they way you are.

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Posted in Christmas, Entertaining, Girl Stuff, Life, Men's Issues, Music, Recipes, Relationships, Uncategorized, Women's Issues, Writing

Savoury Apple Strata

strataI’ve made this dish a number of times throughout the years, preparing the ingredients to be quickly cooked up and then stored in the refrigerator overnight for a quick and delicious Christmas morning breakfast.

Paired with a nice fruit salad, coffee and juice (a mimosa or two if you don’t have to be responsible for little ones), it’s a great way to start such a merry day!

Ingredients

3 Tbs Butter

3 medium Granny Smith apples peeled and chopped (about 3 cups)

4 cups cubed firm bread

2 cups shredded old cheddar

2 1/2 cups milk

1 tsp dry mustard

2 tsp Worcestershire sauce

1/4 tsp each salt and pepper

5 eggs

 

Method

Grease a 9×9 baking dish.

Melt butter in a pan, and add apples. Cook until tender-crisp (approximately 3 minutes)

Reduce heat to low and stir in brown sugar

Cook through until apples are tender (just a couple of minutes more)

Using half each of the bread, bacon, apples and cheese, layer in the baking dish, and repeat using the remaining bread, bacon, apples and cheese.

Whisk  together the milk, dry mustard, Worcestershire sauce, salt, pepper and eggs.

Pour liquid mixture over cheese.

Refrigerate for at least 2 hours, but no more than 12 hours.

Pre-Heat oven to 350, and bake for 45 minutes (uncovered)

Let stand 10 minutes before serving

Test  by inserting a knife. If it comes out clean, the strata is ready.

And of course…what you may wish to listen to as you cook….

 

Posted in Creative Writing, Entertaining, Entertainment, Health, Life, Recipes, Relationships, Singles, Uncategorized

Savoury Sunday: Pasta Carbonara

Vineyards in the Italian wine region of Tuscan...
Vineyards in the Italian wine region of Tuscany in mid November. (Photo credit: Wikipedia)

I really had fun putting this post together for you. Be sure to scroll down and play the Louis Prima/Keely Smith tune to get you in the mood.

Pasta Carbonara is one of my favourite Italian dishes. It’s easy to make, delicious and satisfying. There’s nothing like this simple, comfort food to accompany a shared meal with great friends or a cozy lover.

Finish up this rich dish with a nice light lemon gelato.

You can’t possibly  have a civilized meal without including some wine and music.

Experts have suggested everything from sweet Riesling to dry Syrah. Is that possible?!  Personally, I abide Billy Munnelly’s philosophy about wine; drink what you enjoy within your budget.

I tried Porcupine Ridge Syrah from South Africa (because that’s what I had in the house). You may also try a classic Italian wine to go with your rustic Italian Carbonara; Citra Montepulciano D’Abruzzo.

For music, it has to be Louis Prima and Keely Smith. I’m Queen of nothing if I’m not Queen-of-Over-The-Top. ( I’ve included a link for your listening pleasure just below the recipe.)

I hope you enjoy this week’s Savoury Sunday.

Ingredients

  • 1 pound pasta, such as spaghetti or rigatoni
  • 3-4 tbsp. olive oil (enough to coat bottom of pan)
  • 1/4 pound chopped pancetta, or traditional bacon if you don’t have pancetta
  • 1/4-1/2 cup frozen or fresh peas
  • Red pepper flakes to taste ( I use 1/2 tsp – 1 tsp)
  • 4 pressed cloves garlic
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • 1 cup freshly grated Romano cheese

Method

1) Put a large  of water on to boil. Add a liberal  amount of salt and the pasta. Cook to al dente (8-10 mins)

 2) Heat  a large pan over medium heat. Add the  olive oil and pancetta/bacon

3)  Brown pancetta 2 minutes. Add red pepper flakes,  garlic, peas  and cook a few minutes more

4) Add wine and stir up all the pan  drippings.

3)In a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water.

(This tempers the eggs and keeps them  from scrambling.)

4)  Drain pasta well and add it directly to the other ingredients in the pan

5) Pour the egg mixture over the pasta. Toss rapidly to coat the  pasta without cooking the egg.

6) Remove pan from heat and add 3/4 cups of  cheese.

7) Season with  lots of pepper, and salt to taste.

8) Continue to toss and turn the pasta for a few more minutes  until it soaks up egg mixture and it thickens.

9) Add extra cheese for garnish.