Posts from — May 2009

Weekly Deals for Detroit Area Stores  - 5/18/09:

Kroger - John Morrell Bacon, Select Varieties, 16 oz. (2 for $5)

Meijer - Thorn Apple Valley, Select Varieties, 16 oz. (2 for $5)

Hiller’s - Oscar Mayer Sliced Bacon, Select Varieties, 12-16 oz. ($3.99)

Busch’s - No Advertised Specials this week.

Target – Market Pantry Bacon. 10-16 oz. ($2.79) 

Go Get Some!!

Need to see another store on the list…let me know!

via Bacon Haikus

More great ecards from someecards.com.

Enjoy your breakfast! 

It’s very distrubing yet catchy.  Can you imagine a world with Hover Bacon???

Have a great weekend.

I slept like a baby, but woke up on day three like an 90 year old man.  I couldn’t rotate my shoulder, couldn’t put ANY weight on my elbow, knees creaked…UGH!  Still, I put my clothes on and got out to our staging area right on time.

Turned out that the night before one of the TOMCAR’s shreded a belt and it snapped off a chunk of the cars control panel (I think that’s what it was called…LOL).  Not feeling comfortable putting that out on a trail, we were down to three cars.  That left myself and another of our Business Development Managers – Gary – with out a car.  So instead of waiting around for everyone, we headed out to the Arches National Park. 

This place was just breathtaking.  We didn’t have a lot of time, so we just drove through the park and mostly took pictures from the truck window.  It’s a place that goes back on my list though…something to bring Lil’ Baird too…

After we finished our run through the park, I got back to the hotel and got a few things done for work and then headed back out.  But instead of going straight back to the staging area, I fell into a tourist trap and went to the “Hole N” the Rock“.

The  “Hole N” the Rock” was a diner that was built in the 40′s into the side of a giant sandstone formation.  Along with the diner, the proprietors blasted their home as well.

I paid the $5.00 and took the 12 minute tour.  Yeah, I know, sucker!  But seriously, why wouldn’t I???  House blasted into the side of a mountain…don’t tell me you aren’t the least bit curious…

We closed the day with a great dinner at the Moab Brewery.  No bacon for dinner, but some great Tri-Tip and corn bread!

So that was Day 3.  Day 4 would prove to be more of a challenge…

What if I could tell you that you could cook up a nice batch of bacon in the morning and in the process reduce your dependence on foreign oil???

“Crazy Talk”, you’d say. “Baird, you got too much bacon on the brain.”

Oh  contraire…

It’s the biofuel of choice for a pair of entrepreneurs building their business on pig fat. Founded in 2005 by married couple Dan and Tracy Kaderabek, Bio-Blend Fuelshas a three-acre processing plant in Manitowoc, Wisconsin. “The pork gets run through microwaves to make precooked bacon, the grease falls off and that’s what we use,” Dan tells the Manitowoc Herald Reporter. “Americans’ bad eating habits ensure our supply.”

So fill up your belly and your car with sweet, sweet bacon!  (insert Lee Greenwood’s “Proud to be an American” here)

via the L.A. Times.

First, I can’t begin to tell you how beautiful the country is here in Moab.  It seemed that around EVERY turn we another incredible view!

Now with that out of the way…

Here’s was my quote of the day, and needless to say it was also the understatement of the day as well,

“So, this is an intermediate trail?”

I am an off-road novice.  This was only my second time out on terrain in our TOMCAR.  I was set up on a trail called “Cliffhanger” with one of our Business Development Managers – Chuck.  Let’s just say Chuck is more mechanically skilled than I and it turned out we would need those skills late in the day. 

We started rather well with a couple of steep downhills that the car just glided over…then approached our first hill.  I watched everyone else take it and then followed the line and in no time, I was up the hill!  Cool…we can do this…confidence brewing…

Well that confidence continued to be tested as we ran over all sorts of terrain and then I hit a wall…literally.  I didn’t follow the line right on a climb and hit hard against the rock with my shoulder taking the full force of the hit,  OUCH!  We had to switch drivers then and poor Chuck had to handle some even tougher climbs.  Through the rest of the first half of the trail we’d pop a tire and bend a tie rod end, but we got over EVERYTHING! 

When we got half way, we were told that the trail didn’t loop, but we were going on how we came in.  Oh, oh.  I took back over the driving and on our first climb, I bent another tie rod end.  It was then that everyone in our group decided that we had to take it easy just to make sure we could get home.  The car still handled very well, but we weren’t going to “cowboy” it to run up some of the steep climbs on the way out.  While it hurt my pride a bit, we tied off and were either towed or winched up the more extreme climbs.

We got on the trail at 10:45 am.  We got back to camp at 6:00 pm.  It was a LONG day.  Every muscle in my hands, my shoulders and my left elbow (every hard hit would drive my arm back into the cars frame, smashing my elbow) were throbbing.  This was a difficult trail and it took it’s toll on my body and the TOMCAR’s but both of us got showered off, fixed up and were up and ready the next morning!

Some great video and photos coming soon!

Time to preheat the oven and bake us up another batch of bacon!  This time, it’s Gusto’s!

I had never heard of Gusto’s before. I happened upon it when I was putting together my weekly “Goin’ to the Market” post and figured I’d stop at Hiller’s and pick some up. 

First, any bacon that has this quote on it’s label,

“Eat more pork.  Be a better lover.”

Well that bacon has to be good bacon, right? [Read more →]

FOTDB Penny brought this to my attention (SHOUT OUT)!

Don’t be ashamed baby!!!  Bacon is GOOD.  Bacon is LOVE!  Just next time either wake me up or save some for the morning!

Just over a week ago, the place where I used to work, Fathead (makers of dynamic, high quality, life-like wall graphics of athletes, team logos and entertainment properties ) began selling Fathead Customs, allowing you to upload your favorite photos and get them made into Fatheads.

This caused me to raise an eyebrow.  When I was with Fathead, we always had quality concerns with producing one-off images. 

Fatheads were produced through traditional off-set printing with a “stamped” die-cut.  Print On Demand meant finding a digital option with a laser die-cut.  A lot of companies sprung up provding this service, but when we’d order a sample from them, you could tell that our product was just that much superior…so now Fathead seemed to have all of this worked out?  Color me intrigued.

Well, the office space at TOMCAR has plenty of blank walls so why not get me a TOMCAR Fathead? 

So, following there on-line instructions, this is what I uploaded to Fathead:

 How’d it turn out?  See after the jump… [Read more →]

Oh my goodness…

Look at that plate on the right…doesn’t your mouth just water.

It’s a Pimento Cheese Burger with Bacon Studded Slaw.  I mean come on!!!!

The complete recipe is at The Curious Domestic.  I’m focusing on the bacon slaw…that after the jump! [Read more →]