Strawberry-banana pepper poppers. Would you do it?

Sounds funky, that’s for sure. But it is indeed a recipe. Would you make these Strawberry-Banana Pepper Poppers? If not, would you at least try them if someone else made them? I’ve gotta admit, I’m intrigued! I love me some spicy food so I would definitely be willing to give these a try. Just not sure if I’d waste all my strawberries making them… You?

via Jalapeno Madness

 

If sugar and salt had a lovechild.

Last night, as I finished up an enormous bowl of super salty (and buttery) popcorn, I thought to myself, “Mmm…that was good. But now I want something sweet…” If I had to classify myself as a sugar or salt girl, I would probably say salt. But then I would say sugar as soon as I finished eating the salt. Because in my world, there is never too much of a good thing.

Baconery is pretty much like that – sugar and salt all mixed into one, where bacon meets bakery. Wesley Klein, the mastermind behind Baconery, has spent months infusing various ingredients to come up with the perfect combination of breakfast and dessert into delectable, ultra delicious treats. Think bacon banana bread, bacon marshmallow bars, bacon trail mix, and this month’s treat – pumpkin spice bacon muffins! I’m pretty sure that adding bacon to traditional baked goods is akin to a healthy dose of nitrous at the dentist – supremely delightful!

Currently, Baconery is mail order only, but don’t let that sway you. A few hours in the mail will only make it that much better when it finally touches your lips. After all, bacon makes everything better!

via Uncrate

Smitten with s’meaches!

Ever hear of s’meaches before? Me either, but now that I have, that’s it, it’s over. I am smitten! s’meaches = s’mores + peaches. Genius!

Thank you, Kitchy Kitchen, from the bottom of my heart!

via Doobybrain

Schweddy Balls

Who’d like a mouthful of tasty, wet schweddy balls? C’mon, you know you do… Schweddy Balls is, in fact, a new ice cream from everyone’s beloved fathers of ice cream, Ben & Jerry’s. The limited edition flavor, based on an old SNL skit, is available in both pints and Scoop Shops. It’s vanilla ice cream with a hint of rum and is loaded with what else – balls. Fudge covered rum balls, milk chocolate malt balls, and maybe even some other kind of balls depending on what you do with it (ewww). I don’t know about you but I’m not sure I could knowingly put something in my mouth that’s called “Schweddy Balls.”

Ok, right, who am I kidding? It’s ice cream – I would eat the hell out of that!

 

August 16 is a very important day!

Today is no joke, people! Three very important things are happening. Today is …

1. National Rum Day. Suh-WEET! Now I can blame my love of the drink on the nation. America made me do it!
2. National Bratwurst Day. Could there be a day more special than one devoted to a meat weiner? I mean, really.
3. National Tell a Joke Day. Good or bad, everyone has a favorite. What’s yours?

In honor of these fabulously made-up holidays, let’s celebrate! Here’s a little something in honor of each one.

National Rum Day

A recipe for a Strawberry Ginger Mojito from the over-the-top stylish gals at Fashionably Bombed, who were another highlight of my recent BlogHer ’11 experience. Check them out (later, obviously), they are AWE – SOME!

National Bratwurst Day

~1 lb of bratwurst
2 tbsp butter or olive oil, divided
I bag frozen tater tots or cubed potatoes
1/2 cup vegetable broth
1 yellow onion, sliced thin
1/2 cup sour cream
1/2 cheddar cheese, shredded

1. Preheat oven to 350 degrees. Cook bratwurst in a pan – either sliced or remove casing and cook just the meat. Remove from pan and set aside.
2. Using the bratwurst pan, cook onions in butter until translucent and tender. Deglaze with the veggie broth.
3. While onions are cooking, cook potatoes in olive oil in a separate pan until brown and tender.
4. Place cooked potatoes in a casserole dish.
5. When onions have finished cooking, mix them with the bratwurst meat and sour cream and layer on top of the potatoes.
6. Layer cheese on top and cook for 15 minutes or until hot and bubbly.

National Tell a Joke Day

• What do you get when you cross a hippo, an elephant, and a rhino?  Helephino!
• What do you call an Ethiopian with a penny on its head? a Quater-Pounder!
• What’s the difference between a pregnant woman and a light bulb? You can unscrew a light bulb.

I cannot and will not be held responsible for the validity of these holidays or the quality of these jokes. So there.

Friday-itis

I have Friday-itis. And it’s Thursday. Which is not the worst of it, because I had it yesterday too. I think it’s becoming a chronic, perhaps even lifelong, condition for me. Think this watermelon margarita can cure it? Not sure, but I’m definitely gonna give it a shot. I’ll get back to you.

…on Monday.

:)

Happy French Fries Day!

image via Life’s Ambrosia

Did you know that there is an entire day devoted to America’s favorite food? That’s right, today, July 13th, is National French Fries Day!

The first fries are said to date back to the 17^th century in Belgium. The inhabitants of the region, which was then known as the Spanish Netherlands, often accompanied their meals with small fried fish. When weather conditions were too dangerous to fish, they “julienned” potatoes to resemble the fish.  They then fried these potatoes, which served as excellent substitutes!

I do love me some fries and far be it for me to not observe a national day of celebration. Looks like I’m having fries for lunch today. Too bad I’m not in New York, because I’d really like to go here. A whole restaurant devoted to fries? Holy hell.

Reasons I’m Not Vegetarian

Yet another website that falls under the category of Damn, why didn’t I think of that?! Reasons I’m Not Vegetarian is a Tumblr blog with pretty pictures of food, all animal based as evidenced by #113 above – Basic Buttermilk Chicken. Yum!

Pig of the Month

The Richards’ family vacations were basically one big scavenger hunt for the nation’s best barbeque. And after visiting A LOT of restaurants and tasting A LOT of barbeque, Pig of the Month was born. The Richards love of barbeque is a love to be shared and by recreating their favorites from all their travels in their very own kitchen, they can now provide YOU with the best barbeque too! Pig of the Month offers ribs just the way all barbecue lovers want them: perfectly seasoned, tender-on-the-inside but crispy-on-the-outside, smoky, and mouthwatering!  They only use certified humane and natural meats from DuBreton Farms and offer a 100% money back guarantee should you, for some reason (which is unlikely), not be satisfied with your order. So what are you waiting for? PIG OUT!

Let’s have a picnic.

Picnic sangria, that is! Not sure why, but I have a hankering for something fruity (and boozy) today and this looks like it would fix that craving right quick!