Allow me to re-introduce myself. My name is Michael Baird and I’m the author / founder of this magnificent blog about all things bacon and some occasional nerdy stuff.
I just thought I’d throw that out there seeing as I haven’t been around much lately.
So how you doin’?
Me – my head is molting from gettin’ my melon burnt in Florida, I’ve got some type of bronchial infection, and I’m once again in a hotel this week after spending the weekend moving my entire house into the basemen tso some guy can come in and redo our floors. Not that I’m complaining mind you, I got it pretty good all things considered, I just want to be honest.
So where does all this leave us this week on The Daily Bacon? Well, giveaways need to wait one more week (as they are all packed in a box in the basement). If your not a fan on Facespace, get over there and like us ASAP so you don’t get left out. Other than that, we’ll be getting back to providing all of you, my 10′s of readers, with the bacon goodness you have come to expect from this little corner of the interwebs.
Let’s begin with this tasty little recipe I found today, courtesy of the blog Pink Parsley (but inspired by Rick Bayless):
- 4 strips of bacon, preferably thick-cut, applewood-smoked bacon
- 3 ripe avocados (about 1 1/4 lbs)
- 1/3 cup finely chopped white onion
- 3 canned chipotles en adobo – seeds removed optional – finely minced
- 1 tomato, cored, seeded, and finely chopped
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- juice of 1 lime
- kosher salt to taste
Well, if you can’t figure out how to throw all these together, then you’ll have to pop on over to their site.
See you all tomorrow!
April 30, 2012 No Comments