- Joined
- Aug 16, 2007
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- 5,732
I finally gathered enough courage to get on the scale and... let's just say it wasn't very helpful for my stress eating
Wait a minute -- how come I'm not sheltering in place with YOU?!?
Eating Terra chips right now at 8:44 AM.
Is that bad?
I ordered fish and octopus from whole foods. was delievered earlier this evening, so thats what I'll have with some sort of frozen vegetable.
Where I live,whole food had run out of delivery time slots. I’ve been trying for the last 3 days. No luck.
Well basically you cook up a bunch of bacon (1kg in our case) and chop it finely. Don’t cook it too crisp otherwise it’s a pain to chop (don’t ask me how I know ).Bacon jam?!?
What is this bit of magic? Please explain!
Well basically you cook up a bunch of bacon (1kg in our case) and chop it finely. Don’t cook it too crisp otherwise it’s a pain to chop (don’t ask me how I know ).
Get about 4 onions, a mix of brown and red or really, any nice onions will do. Shallots would work but are fiddly af so you’ll be peeling and slicing forever. Use my second favourite kitchen tool after my knife, the mandolin, to slice your onions finely then set them in a big pot with a good slosh of olive oil on a low heat. Do something else, like bake a coffee cake, while they slowly turn translucent and then start to caramelise. Add a couple of heaped tablespoons of brown sugar and crank the heat up to medium. Stir frequently to stop them burning. Once you’ve got a nice level of even caramelisation happening in the onions, tip your bacon in and get it all nice and hot. I like to add rosemary and mustard seeds here - couple of spoons of each, but you don’t have to. You should be seeing some good brown bits on the bottom of the pan.
Get about 1/2-3/4C balsamic vinegar and pour it in. Step back quickly because your eyes will water but it does smell amazing.
Let it all bubble up and get sticky and thick.
While it’s doing that, put a clean preserving jar in the still-hot oven you used for your cake. Let the jar get hot for a good ten mins or so. Taste the bacon jam. It should be sweet, tart, salty and savoury. Tweak to suit with more sugar, vinegar or salt. Once you’re happy with it, pour the hot jam into the hot jar and let it cook slightly before screwing the lid on to seal it. It’s amazing on just about anything but it makes impressively good cheese toasties.
Can I just add a photo, pls? I *just* got off the phone with my gastro after a really horrible ulcerative colitis flare and a trip to hospital last week, during which a bunch of blood tests were taken which were pretty worrying (checked me out for liver cancer post endometrial cancer last year and a 'probably Lynch Syndrome' diagnosis this year). Apparently all the worrying blood readings were due to infection and inflammation, which, while horrible, just aren't in the same league as liver cancer.
So while I was getting all that good news, I snapped a photo from Zoom while we were chatting. I am SO RELIEVED!
And also - I'm doing keto and have been continuing it during this lockdown. It normally agrees with me - a lot - but it's such a simple diet, cooking is largely off the table (so to speak) as an activity. So I'm not gaining weight, but I'm pretty damn bored....
ETA I can't drink on keto, but I would LOVE a large glass of celebratory wine right about now!
Well basically you cook up a bunch of bacon (1kg in our case) and chop it finely. Don’t cook it too crisp otherwise it’s a pain to chop (don’t ask me how I know ).
Get about 4 onions, a mix of brown and red or really, any nice onions will do. Shallots would work but are fiddly af so you’ll be peeling and slicing forever. Use my second favourite kitchen tool after my knife, the mandolin, to slice your onions finely then set them in a big pot with a good slosh of olive oil on a low heat. Do something else, like bake a coffee cake, while they slowly turn translucent and then start to caramelise. Add a couple of heaped tablespoons of brown sugar and crank the heat up to medium. Stir frequently to stop them burning. Once you’ve got a nice level of even caramelisation happening in the onions, tip your bacon in and get it all nice and hot. I like to add rosemary and mustard seeds here - couple of spoons of each, but you don’t have to. You should be seeing some good brown bits on the bottom of the pan.
Get about 1/2-3/4C balsamic vinegar and pour it in. Step back quickly because your eyes will water but it does smell amazing.
Let it all bubble up and get sticky and thick.
While it’s doing that, put a clean preserving jar in the still-hot oven you used for your cake. Let the jar get hot for a good ten mins or so. Taste the bacon jam. It should be sweet, tart, salty and savoury. Tweak to suit with more sugar, vinegar or salt. Once you’re happy with it, pour the hot jam into the hot jar and let it cook slightly before screwing the lid on to seal it. It’s amazing on just about anything but it makes impressively good cheese toasties.
I think my husband might object.. but I hope you enjoy the bacon jam!Foxi, will you marry me?
I made the banana bread! It was awful. I only had two bananas, tried to use baking powder instead of soda because I had none and let's just say the whole thing was horrible!