It’s only gotten worse in the past 20 years, Vince! This is an interesting little series from 1993 that I will begin here today. I don’t think it has ever run on the Web site; maybe you can tell me. It generated a lot of interest when it appeared in newspapers though. It seems a lot of people could identify with having a special friend at the office.
90 responses to “Over Coffee”
Three teeny tiny little patches connected with a set of four strings. I think they were called string bikinis in those days? They were minimal to avoid arrest for public nudity. Didn’t hold up a thing.
I keep telling the story about me running down the beach when Mike got stung by a gigantic jelly fish and the top came off which I did not notice except the tourists did apparently. I couldn’t figure out why everyone was staring because I was running?
About the bacon jam recipe?
I figure the syndicate has declared to Brooke to end the 9CL Bill-Martine strip and wind it up and Brooke is trying to figure out how to do so and send it in to syndicate who will then decide if they run it or not? Because this happened so suddenly without a bridge, I think syndicate, or else poor Brooke is in a hospital himself?
Here you go, Jackie; fixed that for you.
Now, time to go take my BP meds…again. 😉
A Recipe from Ghost’s Kitchen
Bacon Marmalade
Ingredients
1 lb Bacon
1 White Onion
½ Cup Brown Sugar
½ Cup Apple Cider Vinegar
2 Tbsp Whole Grain Mustard
Fresh Cracked Pepper
Instructions
1. Prepare your ingredients. Cut the bacon into lardoons. Finely mince the onion.
2. Add bacon to a large sauté pan and turn to high heat. Cook until the bacon is crispy and perfectly browned. Turn off the heat.
3. Using a slotted spoon remove the bacon from fat. Drain some of the bacon fat from the pan, but leave ¼ cup of bacon fat in the pan.
4. Place the bacon fat back on the stove top and turn to medium heat. Add the minced onion and cook until the onions are tender and caramelized.
5. When the onions are finished cooking, add the brown sugar and cook until the sugar has dissolved and started to make a caramel.
6. Once the brown sugar is bubbling, add the apple cider vinegar and mustard. Cook until the vinegar has started to evaporate.
7. Finally, season with black pepper and add the crispy bacon back to the pot. Stir together and then remove from the heat.
8. Let cool and then transfer to an airtight container and keep refrigerated.
Ghost – Your bacon marmalade looks similar to a recipe I’ve saved but not made yet. It was shown served as an appetizer with slices of brie on crostini. While looking at various recipes, I also came across one where they made a panini with the marmalade, turkey, brie, and apple. They all sound delicious. Guess I know what I’ll be making this weekend!
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