ok let's not draw too much attention to how i just spent an entire morning drawing photoshop faces on bacon buns {but molly what is it you do during your days? he said over fried squid and pho. well when i haven't got a glockenspiel part to prepare and when i'm procrastinating that article, it's this.} but i'm well happy i got around to it because if at the new music bake sale i charged people one dollar for just asking for this recipe, i would have doubled my earnings.

it's a swell little recipe, methinks. one that i've made since i was a wee one {only for the longest time my family used roasted chickens}. i think the bacon adds a nice little bite. and with these you don't really need an external dipping sauce of sorts because it is all up in the filling already.


this week i believe...

*that turkey bacon can and should be bought in bulk.
*that les noces grooves SO HARD. hard enough for capital letters.
*that free nights at home are for making pretty things with rubber stamps.
*that oatmeal with a scoop of jif accompanied by homemade potato chips with curry ketchup can be dinner. and a frozen cupcake can be dessert.
*that eggboy is pent up in his studio writing the hit song of the new-ish millennium.
*that wooden plates, bowls, and other kitchenware are my favorite.
*that speculoos on a chinese steamed bun is an asian fusion meal.
*that chocolate o’clock can happen two times in a day, but shouldn’t happen past four, lest it keep me from sleeping well.
*that unsubscribing from every coupon email list will give me a more dignified inbox.


{photos are from a post-rucola stroll with meg.}

cure me, smoke me, eat my belly!

the older brothers of my friends have historically been good for things like hogging the nintendo 64, burning green army men, and being boring spy victims. but i think i've hit the jackpot with jeremy: his brother makes bacon. and is a cook, most recently at torrisi. last night he made a tasting for me and maria and jeremy {a.k.a. the luckiest people on earth}. it was:
brûléed maple bacon amuse-bouche 
arugula salad bacon dressing
bacon steak an egg + purple potatoes + the best broccoli i ever had
cocoa cured bacon ciabatta bread pudding + peachies + smoked cocoa nibs 
99% cocoa chocolate bar just cause
[to drink: the red that gg got me for my recital]
...and during it, we discussed how good fat is for you. 
and how life is too short to not eat chocolate & bacon many, many times a day. 
{it was sort of like a role-play}
{{but a yummy one}}
i wish jeremy and brother didn't live so far uptown so i could come over for dinner every day.  
but then again maybe the bike ride there and back is what will keep me fitting into my jeans...

wiener world

{because heaven only knows who will end up here based on that title...}
 on sunday i went to the meathook and looked at the cute little sausages waving to me from behind the counter and proceeded to adopt one of each. they so cute.
 and then i carried my sausages cross the bridge and up the island and into my little yellow apartment where i cooked them up and ate them.
it was a lot of fun and, for lack of a term that is more privy to our times, it was a sausage fest. 
i got six types: ramp, banh mi, bacon cheeseburger, the long dong bud, boerwors, and italian. 
and in order from favorite to even more favorite, they were...
tied for second place: all of them except for the long dong bud
first place: the long dong bud
it has jalapenos and cheese in it! and, ok, i think i am not a very good sausage cooker because what i am used to comes frozen in the package and also who has a barbecue in manhattan? but so basically i just threw them all in a pan with some evoo and watched them spit and brown and then was scared that i'd get e coli so i cooked the living daylights out of them and maybe i cooked them too long. the long dong bud had no choice but to be juicy because of the cheese oozing out of it, but the others, i think would have been better, had i had better weeny cooking technique. but still, they were really really good. and silly.
 oh, and yeah, i served them with a few mustards:
honey & whiskey
chilli & vodka
ginger & wasabi
amora dijon