Bacon Roll Sunburst

"Here comes the sun (little darling)..."

Well, now.  What do we have here?  Could it be a recipe featuring that most magical of ingredients... BACON?

Metapost: This is why I can't have nice things!

You Guys! 
 
I've been a total slacker and I'm really, really, really sorry!  I've got (seriously!) 3 recipe posts lined up in my drafts folder that I just haven't been motivated to get my ass in gear and finish.  I never wanted to be one of those bloggers that only posts to say how horrible they feel for not posting more often, but... yeah.  

I'm a bit of a chronic procrastinator with a strong perfectionist streak.  I'll have a great idea, and I'll start something, but then I'll think, "Hmmm... this is good, but I could make it BETTER!"  But then I'll be a little bit unsure of how to actually make it better, and I'll delay my editing/ improvements, hoping for inspiration.  And the longer I drag it out, the better I feel the end product needs to be in order to justify the delay, and the draft folder ends up making me feel anxious and guilty every time I see it, like a wilting and neglected houseplant.

Anyhow, I've done all my Christmas shopping, work is lighter this week, and I'm all out of excuses.  I want to try to post all three of my recipes at some point this week. And then next week, hopefully, I will be an Actual Blogging Dynamo and post a few humorous pictures from my Collection O' Cookbooks.  That's the plan.

For those of you that have been patient enough to keep checking in, in spite of my various neuroses, thank you.  I'm trying to improve.

PS-  The very observant among you may notice I've been tinkering with some of the fonts and layouts. (You know, instead of actually completing a post.)  What do you think? 

Tuna Treat

"Treat"

Hello again, my internets! It has been about a month since the last post and I missed you beyond measure. Let's never be apart again! In all seriousness, I had a bunch of other (boring) stuff going on this month, but I should be back to my semi-regular weekly posting schedule now.

Now, I'm sure you're wondering about the delightful creation in the picture above, aren't you? The cookbook calls this recipe Tuna Treat, but I keep feeling like I should put the word treat in quotation marks... like this: Tuna "Treat". That's better.

Blue Cheese - Cottage Cheese Molds

For my third entry in my Season of Jellied Things theme, I present to you Blue Cheese - Cottage Cheese Molds!  Now, I love blue cheese.  And when I say I love blue cheese, I mean it in a so-why-don't-you-marry-blue-cheese sort of way.  Except I'm already married to a human guy, and I haven't quite figured out how a cheese/lady/guy style of polyandry would work.   

Now where was I?  Oh yes... I love blue cheese, but I realize that many of you folks out there get violently ill at the very thought of it.  My response to this is usually an emphatic, "Haters gonna hate," but since the recipes in this blog are meant to gross people out a bit, I think I'll use your misguided blue cheese hatred to my advantage.

Pacific Lime Mold

So, what makes this "Pacific" exactly?  The green colour?

Welcome to the second entry in my Season of Jellied Things series.  The Pacific Lime Mold is another recipe from Betty Crocker's New Good and Easy Cook Book (published 1962).  There was no picture  of the finished product in the cookbook, so I was a little perplexed about what made this lime mold "Pacific", per se.  Does the lime Jell-O take on the colour of the ocean when combined with the mayonnaise and other ingredients?  Or is it more of a [pineapple = tropical = Pacific] sort of equation? Oooo... venturing into unknown territory!  Here there be dragons!

Tangy Tomato Aspic

Doesn't that look irresistible?  No, wait... What's the opposite of that?

I chose a tomato aspic recipe for the first instalment of my Season of Jellied Things.  

As soon as I started this blog back in July, several people told me I should do a tomato aspic, so this must be a fairly well known weird food.  I just think jellied foods are weird in general!  And as someone who grew up with a dog as a pet - a dog that ate canned dog food -  I am inherently suspicious of any food item that makes a shhhloooup noise when it releases from its upturned container.  (Dog owners know the sound I am referring to.)

But the picture in the Betty Crocker Good and Easy Cookbook was just too delightfully awful not to do it.  How could I resist?

Metapost: I Don't Think You're Ready For This Jelly...

Ahem.  I was thinking that for the autumnal season, I should have a theme.  I mean, an additional theme on top of the Vintage Recipe theme and the Bad Cooking theme.   And what says Fail Fall more than jelly-moulded foodstuffs?  Nothing does! (Ok... probably lots of things say Fall more than gelatinized foods, but I'm going to pretend they don't exist for now.)


There are so many jelly salads and aspics in my recipe books, it would make your head spin!  So, for the next few weeks I'm going to showcase a different jelly-moulded something every week until the end of fall or until I get distracted by something shiny... whichever comes first.  I hope you're just as horrified and delighted by the prospect as I am!


Watch for my first one tomorrow!