I seriously think that the fates have been conspiring to get this blog going…as continued proof, I finally got to reading my copy of this week’s ‘TIME Magazine” and look what’s featured…(Al – thanks for the link).

Two things from the article:

1) “But the real mass-market shift started two summers ago, when Vosges Haut-Chocolat put out the $7.50 Mo’s Bacon Bar. “I was a vegetarian at the time,” says owner Katrina Markoff, who trained at Le Cordon Bleu, “but I decided to make an exception for bacon.” To her shock, the bacon bar became her best-selling item and is now available in more than 200 stores.”

A vegetarian who makes an exception for bacon!!  KA-FREAKIN’-POW!!  Mirrors my life as I completely corrupted my non-pork eating wife into loving bacon AND this is the exact candy bar that Better Half  got me for Christmas!

I have still resisted temptation to rip into these, but I am thinking that there is now no better time to try it and let ya’ll know just what it’s like.  I gots to be topical, right?

2)  The quote in the article from chef Jerome Chang, “Bacon is just more sellable because people mix it up with their pancakes and their syrup and they’re used to that. Plus, people like bacon a lot.”  Damn Straight!!! 

They have 5 recipes online for bacon desserts…interesting…in the name of content, might have to cook some of those up.

In the meantime I think that this evening, I shall break open that Bacon Chocolate Bar…stay turned!