Friday, January 11, 2013

Billionaire's Bacon


Have I got a recipe for you….something to start off 2013 right…..Billionaire’s Bacon


If I wasn't addicted to bacon before, I am totally and completely 100% addicted now (and yes, I am going to my Physician in a couple of months to get my cholesterol levels checked).

There is a reason it’s called ‘Billionaires Bacon’…It’s bacon-y, brown sugar-y gold .  GOLD!

It’s perfect for breakfast, lunch, dinner, snack…birthday/Christmas presents…..the big game.....bribing your boss for a raise (yes, I dare say it’s that good).  And it’s super simple to make. 

Couple of things…
-Get a medium-thickness bacon for this recipe….you don’t need a thick thick cut (yes, I used the word ‘thick’ twice), but the thin stuff will melt away and you’ll end up with brown sugar jerky.  Something in-between the thick and thin should work.
-Maple or smoke flavour (natural or otherwise) bacon makes the Billionaire's bacon better. 




Friday, January 4, 2013

Happy 2013!


So I guess it’s time for another ‘holy blog delay, Batman!’ 
The past few months have been crazy.  I’m not sure how it’s already 2013 (I really only just got used to writing 2012)….

This post celebrates the launch of the redesigned ‘A Culinary Education’ blog - thanks to Christine over @ Smitten Blog Designs.  I had a lot of fun with the redesign process.  She did a wonderful job with the little information that I gave her to go on (I told her that I wanted it to be simple, yet whimsical).   Somehow, she made the picture in my head come to life on the screen - it is simply perfect!   

Since it’s a new year, it’s time to get back to blogging.  Expect a beef stew recipe in the near future – perfect for a cold winter day. 

I hope everyone had a wonderful holiday season.  It’s a gloomy grey day here in Toronto – which is not helping with the ‘post-holiday’ blues - so here’s a picture of my Christmas tree (looking at it makes me feel warm and cozy).



Happy Cooking!