I somehow forgot to post the photos I took in August of my experiments with Bacon Jam. From the Skillet Street Food website:


“…we take a big bunch of really really good bacon, and render it down…add a bunch of spices..onions, etc..and let it simmer for about 6 hours…give it a quick puree, and blast chill it…and you have bacon jam…”





I made grilled cheese with Bacon Jam and chipotle cheddar as well as Bacon Jam corn fritters. Both were delicious. I was able to make a surprising amount of both from one small jar, so I feel it was well worth the $17 it costs when ordering online. The flavor is akin to a delicately spiced pulled pork, and while the texture when cold is a bit off putting, once heated through it is divine.

I finally had a chance to get back to the farmers market, just in time for autumn harvest vegetables! In addition to beautiful acorn and butternut squash, I was able to score fresh squash blossoms. I made two batches, one last night with chevre and one this morning with cheddar cheese; both were totally scrumptious.

Fried Squash Blossoms-
14 – 20 blossoms
2 eggs
1 cup cornmeal
4 oz. cheese (soft cheeses work best)
half cup vegetable oil (I used grape seed with a pat of butter added.)

Wash squash blossoms and spoon a small amount of cheese into the middle of each one. Gently press petals closed. Mix eggs in one bowl and put cornmeal into another. Dip each blossom in egg, wipe off excess, and roll in cornmeal. Fry in oil over medium heat for about three minutes, turning over halfway through, until golden. Drain on paper towel covered plate and serve immediately.

The man person is finally getting the hang of cooking. He’s got the basics of comfort food down and is now experimenting with recipes of his own creation. I believe this was the first full meal he cooked for me, grilled cheese and home fries.

Proof that I cook just about everything in my beautifully non-stick cast iron skillet these days. Nachos topped with sharp cheddar, chevre, fresh jalepenos, and salsa verde.

I was surprised at the quality of the pancakes made from this mix, until I realized that the difference isn’t actually in the mix. The box directions state to add two tablespoons of melted butter to the liquid ingredients, something I had never done with pancakes in the past. Cooking the butter into the pancakes instead of adding it on top makes all the difference in texture and flavor. I cooked these over low heat on my cast iron skillet, and they may be the best home made pancakes I have eaten. I topped them with 100% pure Maple syrup by CAMP.

Basil Cooler

A simple, refreshing drink for these hot(!) San Francisco days. Muddle fresh basil and one blood orange, sliced, with ice. Add soda. For a more potent cooler, add one ounce of high quality vodka and simple syrup to taste. Enjoy!

Yesterday I purchased meat for the first time in my life. I became vegetarian when I was about 15, because I was horrified at the way food animals are treated in the US. I still am horrified, but i realized it is not enough simply to boycott processed foods and other meat products from factory farms. I can say I support the sustainable and humane production of heritage meat that is sold to local markets, but those words mean nothing if they aren’t backed by dollars. By supporting butchers who sell humanely raised meat, I am making their businesses more profitable and ensuring a better life for more animals. If everyone starts buying the highest quality meat, more places will sell it.

This was a simple yet scrumptious dinner. I roasted sliced fingerling potatoes with garlic, onions, and fresh goat cheese in olive oil and served it with sauteed kale. I always forget how much I absolutely adore kale.

I made a mostly successful stir fry with baby broccoli, asparagus, ginger, onion, kumquats, and brown rice cooked with red wine and soy sauce. I feel it may have been missing something, but I’m not sure quite what. Maybe I could have substituted something for the wine, but it’s what I had on hand.

I’ve been in bed sick for a couple of days, and all I want is bowls and bowls of hot soup. I’ve already had Vietnamese vegetable noodle soup (with lots of Sriracha) and Chinese hot and sour soup. However, as I am missing work for this, I can’t really afford to keep getting delivery. Therefore, I decided to brave the walk to my neighborhood store and purchase ingredients for soup.

I wanted something simple and hearty, something that wouldn’t take too much brain power to make. I didn’t really measure anything, but with this soup it doesn’t matter. Here’s what I did:

1. Saute one half diced onion and a couple of handfuls of brown rice in butter and olive oil until both become somewhat transparent.
2. Add vegetable stock, chopped potatoes, chopped beets, and fresh ginger.
3. Bring to a boil and then simmer until the potatoes and beets are tender.
4. Season with salt, black pepper, and white pepper.

If I weren’t ill, I would garnish this with sour cream. It’s still delicious as is though.