Oh, the days of prepackaged chocolatey goodness are numbered!
No matter if you call them King Dons, Big Wheels, or Ding Dongs, they soon will be no more. Hostess is apparently going out of business.
Run, don't walk, to your corner store.
Fill your freezer.
Stock up while you still can.
Friday, November 16, 2012
Get 'em while you still can...
Labels:
Big Wheels,
Chocolate,
Ding Dongs,
Hostess
Friday, October 5, 2012
I'm not done with Bacon! Curried Macaroni, at your service
Might as well cook it while you can afford it!
In case you're tired of the same old BLTs, rashers and eggs, and angels on horseback, here's a recipe just for you.
Curried Macaroni
Cook 1 package (8 ounces) elbow macaroni or macaroni shells according to package directions. Prepare 2 cups Medium White Sauce. Add 1 tablespoon minced onion and 1 1/2 teaspoons curry powder. Add macaroni; heat thoroughly. Garnish with bacon.
Labels:
Bacon,
Cookindex,
Curry,
Macaroni,
Tested Recipe Institute
Wednesday, October 3, 2012
Cook of the Month! That's Me!
I'm Cook of the Month here in (not so) sunny Newburyport! The Daily News featured me in today's newspaper: Inspired to become a Foodie
Yippee!
I'm very happy with the article, but hope that my Mom won't be offended by the few lines mentioned about the cooking I remember from childhood. Loyal readers of this blog know that she is a beloved guest blogger who has posted several recipes here.
(She also gave me the pig plate shown holding braised pork in the picture above.)
As you'll see if you take a read, I focused on cranberry recipes, because tis almost the season. Also because I love them.
It was great to spend time with Features Editor Katie Lovett, and photographer extraordinaire Jim Vaiknoras. They made me feel very relaxed, as if I was merely having a few friends over for dinner.
Thanks Daily News! You made my Wednesday!
Labels:
Cranberries,
Mom,
Newburyport Daily News,
Press
Monday, October 1, 2012
Broiled Fish with Bacon-Grease-Slathered Bananas
Continuing with the bacon thing, here's a recipe sure to please seafood lovers, bacon lovers, and lovers of all things sunny and fruity. It comes from a 1958 Cookindex recipe card, published by Tested Recipe Institute, Inc.
Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well-greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10minutes or until fish flakes easily with a fork.
Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.
Shad Tropicana
Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well-greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10minutes or until fish flakes easily with a fork.
Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.
Thursday, September 27, 2012
For the Love of Bacon
In honor of what we may soon pay a fortune to indulge in, I offer the following.
What could possibly go wrong?
Not creepy at all. Nope.
Cocky bacon. I'd still eat it.
Where's the rainbow?
Better question: how stoned are they?
How is this news?
For... war.
Now we're just lying to ourselves.
Bacon-wrapped... extra long french fries?
Tuesday, September 25, 2012
All Hail, the Shortage of Bacon
As if the election hubub weren't enough, the panic mill is screeching about a potential bacon shortage. Or at the very least, skyrocketing prices.
My advice: buy now, thaw later. And while doing both, please sing this song.
My advice: buy now, thaw later. And while doing both, please sing this song.
Thursday, September 13, 2012
Goodness How Delicious
Yep, that's right: boiled peanuts.
They were sold off the tail gate of a pickup truck in a dusty spot on the side of the road.
I liked them. A LOT. They are salty, oddly meaty, slightly strange, and weirdly delicious.
They are also very easy to make if you can find raw peanuts in your neck of the woods. All you do is take 4-5 pounds of peanuts in the shell, cover them with 6 quarts of water, add a cup of salt, and boil them for 2-4 hours (or longer if you like them sooooooofffftttt.)
But don't take my word for it. Just listen to Burl and Johnny:
Goodness how delicious!
Labels:
Burl Ives,
Civil War,
Florida,
Goober Peas,
Johnny Cash,
Mom,
Peanuts,
Pickup Trucks,
Southern Cooking
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