Oh to wake up to the sweet aroma of a maple and bacon baked good…

Get on that Better Half (hint, hint)

I’m even providing the recipe (after the jump) [Read more →]

and is customary I was out doing all my shopping.  Yes, ALL my shopping!  It’s been a crazy two months and this was the only day that I have had off since Thanksgiving.  So alone I went, mall to mall, doing the daddy Santa thing.

I honestly have to tell you…I like shopping late.  Yes you may miss a thing or two but there is a weird sense of zen-like calm that takes over me in the midst of all the crazies out there today.

The rest of the night will be filled with wrapping presents, making cookies for Santa and putting together Lil’ Baird’s first kitchen set.

A reminder to my 10′s of readers…this Sunday is BACON SUNDAY VI.  Let’s end 2009 on the right note by heading out with friends and family to enjoy a huge breakfast (with bacon of course).

I wish everyone a very Merry Christmas and Happy Holidays!

Michael

It’s been awhile, I know.  We’ve all been a little busy and the holidays are only going to add to all the craziness.  So with that in mind I propose we all take a little time and have a relaxing and filling breakfast with friends/family, etc.

That is right, it’s our sixth BACON SUNDAY!

We’ve had a lot of new folks stopping by since our last “event”, so please allow me a minute to explain just what BACON SUNDAY is…

BACON SUNDAY is a day where we here at ”The Daily Bacon“ encourage you to go enjoy a good old breakfast! It could be a get together with friends, family or even just a quiet morning at a greasy spoon with your newspaper.  I am a HUGE proponent of a great breakfast.  Some of my favorite memories are around big ole breakfasts.

So, as the name suggests, we select a Sunday and of course encourage you to have bacon with that meal.

We have people who have wanted to “attend” BACON SUNDAY, but don’t dig on pork for various reasons. I have heard their cries and now proclaim that BACON SUNDAY doesn’t even have to include pig…just knowing that you are willing to join in the spirit of the “event” is plenty cool with me!

MARK THOSE CALENDARS!

• When: Sunday, December 27th
• From: Whenever you wake up til 2 pm
• Where: Your pick
• With Who: Anyone you’d like to get together with.

Why the 27th? Well the big holiday celebrations are behind us and it feels like a good day to decompress and take it slow.

Facebook friends: Look for the event invitation over the next day or two.

So “join” us won’t you?  May this movement continue to grow!

If you are ever confused again about where you should eat, go and visit my soon to be new friends over at Eating The Road.

They are the creators of some terrific flowcharts – all helping to make one’s life choices that much easier.  Behold…

Now wasn’t that easy?!?  No more need to make that pesky decision when you can just rely on the chart!

Now if I could only convince them to do a bacon cheeseburger chart.  That would make my “Fast Food Friday” decisions so much simpler.

Check out the Breakfast Cereal and Chain Restaurant charts too…

Oh, by the way, the rest of the blog is pure awesomeness!!  When my blog grows up I can only hope to be so cool.  They are now on my “check every day” list.  Try ‘em, you might like ‘em.

So some inspiring young lads across the pond had an idea…

How can we get an entire English breakfast into a martini glass made of bacon?

The answer…behold the MEATINI

See how they came up with this mad creation at http://www.rathergood.com/meatini, if you DARE!!!  Bwahahahahahahahahahaha!

Thanks to Rebecca F., TDB’s Bacon and Cultural Studies Correspondent for the heads up (SHOUT OUT).

That is all.  Happy Monday everyone.

Happy BACON SUNDAY V everyone…I hope you had an enjoyable day!

Better Half, Lil’ Baird and I celebrated by headin’ out to Canton to have breakfast with my brother, his wife and Jack Attack at a place called Alex’s Family Restaurant.  It was some good eatin’…

They had some terrific pancakes! Airy, fluffly and a great vanilla scent and flavor.  Seriously some of the best I have had in a long while.  Everyone got in the spirit and ordered a side of bacon.  It was good bacon, short slices though and a few ends weren’t cooked completely but hey, it was still tasty!

Here was a shot of the table right after the plates showed up. [Read more →]

That is V as in the roman numeral five, as in 5th.  It does not stand for vendetta, victory, visitors of even peace…although I’d live a PEACE of bacon (oh, that was bad, sorry).

Yup, it is time for another BACON SUNDAY!

We’ve had a lot of new folks stopping by since our last “event”, so please allow me a minute to explain just what BACON SUNDAY is…

BACON SUNDAY is a day where we here at ”The Daily Bacon“ encourage you to take some time out of your hectic schedules and go enjoy yourself a good old breakfast! It could be a get together with friends, family or even just a quiet morning at a greasy spoon with your newspaper.  I am a HUGE proponent of a great breakfast.  Some of my favorite memories are around big ole breakfasts.

So, as the name suggests, we select a Sunday and of course encourage you to have bacon with that meal.

We have people who have wanted to “attend” BACON SUNDAY, but don’t dig on pork for various reasons. I have heard their cries and now proclaim that BACON SUNDAY doesn’t even have to include pig…just knowing that you are willing to join in the spirit of the “event” is plenty cool with me!

So grab a pen and write this down…the official date for BACON SUNDAY V is August 23, 2009!

Join us won’t you?!?

This photo was found by TDB’s “Disneyland Correspondant”, Laurie.

Her grandparents, cooking breakfast during a camping trip…look at the plate in his hand…

That had to be a GREAT breakfast.

Thanks for sharing Laurie!

Why not give this a shot!  From Vosges Chocolate, the maker’s of the Mo’s Bacon Bar:

First, thanks to Rebecca F. (SHOUT OUT!), TDB’s Bacon and Cultural Studies Correspondent, for the heads up about this!

Here’s their description:

The newest member of the bacon + chocolate family combines the Mo’s Bacon Barwith fluffy flapjacks. These buttermilk pancakes are spotted with chunks of our most popular Exotic Candy Bar, which combines applewood smoked bacon and Alder sea salt with deep milk chocolate. Treat your family or weekend guests to these unbelievable pancakes for breakfast OR dinner! Mo’s Bacon Chocolate Chip Pancake Mix makes a perfect hostess gift for a weekend retreat.

How does your mouth not water???

Each batch of the Mo’s Bacon Chocolate Chip Pancake Mix will yield approximately 8, 5-inch pancakes. There are two batches per container. The mix contains all the dry ingredients and Mo’s Bacon Bar chips. Below is a list of other ingredients you will need to make the pancakes. You can either drop the chips into the pancakes while they are cooking or try placing the chocolate between a warm stack of cooked pancakes.

YOU WILL NEED (RECIPE ENCLOSED IN PACKAGE)
1 cup pancake mix (enclosed)
1/2 packet of Mo’s Bacon Bar chocolate chips (enclosed)
1 large egg
1 1/2 cups buttermilk
2 Tbsp unsalted butter, melted
Bacon fat, lard or butter at room temperature to grease the griddle
Grade A Fancy Maple syrup

I knew I saved that bacon fat for something

I am buying some TODAY!!!  $12.oo and available at the Vosges website.  Look for a “Test Kitchen” post soon!!

I read this story earlier in the week and thought I’d share it. Here’s an excerpt:

(Fortune Magazine) — Next time you order breakfast at a Marriott, you may notice something new about the bacon. Instead of being served in identical six-inch strips, it now comes in an assortment of sizes. That’s because senior executives of Marriott, after sampling four or five varieties of bacon in a blind taste test, found that an irregular cut, which costs less, tastes just as good as the rectangular slices traditionally served in the company’s hotels.

Although J.W. “Bill” Marriott Jr., the company’s longtime chairman and chief executive, had his doubts, he approved the new specifications when he learned that they would save about $2 million a year. “Times are changing,” says the 77-year-old CEO.

I find it interesting on a few level…

First – the costs savings involved with their bacon decision.

B) that Marriott had a “bacon tasting summit”

and 3) how do you get identical cuts of bacon?  Did they trim the bacon after cooking?  That to me is the biggest headscratcher.

For a company that has been so demanding in terms of quality and uniformity, I bet this was a decision that took months!

Just interesting to me, maybe to you as well.  Enjoy.