Saturday, March 13, 2010

Maple Bacon Shortbread Cookies

Bacon. Chocolate. I can’t think of anything more sinfully decadent than these things. I haven’t tried them together, but I hear you can find chocolate bars with bacon bits in them- that might be overkill. I intend to have a bacon party at some point, and I would like it to feature the following creative uses of bacon:
-Bacon cookies
-Bacon beer
-Bacon pot pie
-Bacon lasagna
-Bacon souffle
… and much much more!

Here’s the recipe for the first on the list. Yes it is tasty, if you enjoy things like... bacon, cookies, and maple syrup. I didn’t develop it, nor did I follow any specific directions. A friend made some maple-bacon cookies (for the sole intent of stuffing as many calories into a bite as possible) that I must say... were greasy and not very bacon-y. I decided I would allow myself to go low-fat by not adding the rendered fat, and doubling up on the bacon used.



To make candied bacon:
Lay one pound of bacon on parchment paper on a rimmed cookie sheet, sprinkle brown sugar on top, and bake at 350. Check every 5-10 minutes, draining fat off occasionally, flipping to the other side, and sprinkling with more brown sugar. Bake until crispy. It can go from “this is taking forever” to black very quickly, but it turns out the black stuff is still pretty good for this purpose. Don’t worry, the mess will come off if you soak it in soapy water overnight.


To make the cookies:
Chop half the remaining bacon (assuming you did eat some, right?) super finely for flavor, and the other half coarsely for texture. Mix the finely chopped stuff with one tablespoon maple syrup and set aside. Cream (or puree in your food processer) one cup room temperature butter. Add a little less than half a cup powdered sugar and cream some more. Mix in the maple/bacon mixture, and ¼ teaspoon salt if you feel like it and your butter is unsalted. Gently mix in two cups flour and coarsely chopped bacon just until incorporated. I hear you can replace some of the flour with corn starch for flakier cookies, but I have no experience with this.




Roll into a wax paper tube, or disk, or some other compressed shape, and chill. Slice into rounds, or roll out and cut with cookie cutters, or form cookies. Space (closely is ok) on parchment paper, and glaze liberally with more maple syrup. Bake 20 minutes at 350, and let cool. Enjoy!

Friday, March 5, 2010

Getting back in the habit... is blogging a good habit?

If I can cure my "diarrhea of the pen" so to speak, this is probably the best way to keep anybody curious about my adventures abreast of said adventures. My life isn't all that interesting, but to those who find it so, allow me to cut to the chase:

I am leaving for Seattle in 42 days. The Annual Day Zero Pacific Crest Trail Kick Off (ADZPCTKO) is in 50. What am I doing to prepare? Not as much as I should be.

I'm having fun trying to make beer-can stoves. Since Carmen and I will be sharing cooking appurati and responsibilities, we need a larger-than-usual beer-can stove. So therefore, I have begun drinking larger-than-usual cans of beer (Heineken 24 oz, the stuff is not my favorite, so if you drink it... please drink in bulk and give me the cans). The stoves themselves are really fun to make, cool to watch in the dark, and positively terrifying in the light. Alcohol burns with a completely blue flame, and in sunlight, you do not see it. You hear it, you see the heat waves, you feel the heat... but there is absolutely no visible flame.


I am running. Some. Occasionally. Long, ridiculously slow runs, yesterday was 2.5 hours and when I checked my heart rate, it was 130. I was going faster than a walk, but probably not as fast as those professional speed-walkers. They're kinda fast!

I am skiing. A bit. I'm skiing with ANR (Anchorage Nordic Racing) coaches and other untalented skate-ski disciples Mondays and Wednesdays. Though my balance is terrible and I am a proud snowplower on Lekisch, I'm actually pretty good for the group. One (particularly cute) guy asked me if I was one of the coaches! I've gotten such good technique pointers and had a lot of fun, the fee was entirely worth it.

When my more talented and dedicated friends are hit with particularly bad judgment and invite me along in the backcountry, I get a REALLY GOOD workout trying to keep up on the skin track, sucking wind the whole way up, and sucking on the way down too. It's definitely my favorite weekend activity, but I feel so bad because I always slow everybody down, even when we're not skiing. I try to make up for it with food, namely sourdough pancakes, but even that only goes so far.

Men's backsides, a common ski view for me. Tincan.

Today, I signed up for a month of CrossFit. I'm pretty excited! I have to go to three learner sessions before I get to roll with the big boys, but I don't mind, since I can't keep up with the learner military dudes either. I do mind that a 14 year old boy named Loren/Lauren is learning with me, and, to put it mildly, he sucks. He's young and inexperienced, and I don't hold that against him at all, but as we're being shown the ropes together and his first learning attempts are awful, I'm in the "good, you've got it" zone rather than, "actually, if you tweak this slight alignment problem, you'll be a whole lot better" zone. I like that the workouts are done in groups, and there's both competition and encouragement. I finished the workout of the day way after all the army studs, but I feel like if I set and achieved a goal like "jumping rope 50 times without tripping" that'd be just as good. I have to see about getting some shorts that will stay up for 50 continuous rope jumps though...

The trainer asked me, "So, what's your sport?" The answer was not immediate because I'm not actually good at anything that I do. I almost said, "I don't know," or, "none in particular," but I said, "skiing." The proper response would have been, "trying to keep up with skiers," but I am not that quickly clever. Can I say hiking is a sport?


I've also been using my dehydrator like I'll actually like the outcome. I've found that beans are beautiful, and mashed potatoes should be left to the pros.

Thursday, March 4, 2010

Testing: Can I post photos?

My job until I leave on my Long Adventure: inventorying and reorganizing sea otter skulls. Did you know that male sea otters have penis bones? I didn't. I get to catalogue those too!


Here's just a random photo from my picasa account:


Testing for PCT

Hey, there's a blog app!
This may end up being the most streamlined way to keep y'all informed of my Mexico-to-Cananda wandering. So here I am, testing.

- Typoed on my iPhone

Location:Elmore Rd,Anchorage,United States

Saturday, October 31, 2009

 


 


 


 
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Nina and I debated going to Luxembourg long enough to justify not going. I think it would have been obvious to an outsider that neither of us particularly wanted to go, but neither of us really didn’t want to go, so we kept the idea alive for a long time, while chillin, drinking tea, and the like. I did manage a feat to make me proud: I finally did a pullup by my fingertips on the door frame. I even wrote my roommate, who tried to convince me I could, to share the joy. It was a pretty big deal for me.


Then we went out to explore more of Trier, no destination or goal in mind. She showed me a funky eastern/hippie store, the equivalent of Mermaid Imports back in Anchorage, saying she thought I might like it. From the outside, it smelled like the same incense. I realized, and told her, “I think I’m less into the hippie fashion than people think.” This is somewhat unfortunate for me, because I think I can pull off the ‘Earth Mama’ thing much easier than I can ‘Sophisticated Chic’ and for much less capital investment. We skipped it and I have no regrets.

We found a sex shop, with the window display openly showing naked women and S&M getup and banana slings and strap-ons. I took a picture. In the US, a shuttered building. We found a beautiful park by an old-folks home with a really bright yellow tree bordered by old gravestones and against a dark blue stormy sky. We took pictures. Nina talked to an old woman in German about how beautiful it was, how Nina thought she wasn’t very good with German, and the woman said, “Well, I can understand you, and I’m hard of hearing!” I didn’t participate in the conversation, but I was proud that I kept up with the gist, not just the subject, of the conversation.
We stopped by the Karl Marx Haus, his birthplace. We decided to each fork over the three euros, and it was worth it! I didn’t know anything, at all, about Karl Marx. When we stepped in, I said under my voice to Nina, “So this guy… he’s like the father of communism, right?” There were no historic artifacts, but immediately upon paying our fee, we were handed the tourist’s self-guided tour sound-wand. Each room was dedicated to a different part of his life and movement, with boards of information, publications, quotes, and pictures, contemporary thinkers, all in Deutsch. There were also representative copies of some documents, like his manuscripts, wife’s diary, etc, and electronic books of Das Kapital and The Communist Manifesto, in many languages. With the audio-wands though, we got a really good synopsis in English, and with Nina, I got a critique of Marx’s writing, his arguments, and philosophy. It’s so cool to have genius friends! I learned a lot from the experience, but with my useless memory and interests, here are the things that stayed: 1. His philosophy was all about the proletariat overthrowing the bourgeoisie, but he and his family lived like bourgeoisie for his entire life, outside of their means, mooching off of whatever benefactor he could talk into financing his lifestyle (champagne, porn, balls). He tried journalism out, but wasn’t that successful, so he got an Engels or something like that to have a man-crush on him and give him a stipend. 2. He had four daughters. One died right around when he did, the next committed dual suicide with her husband, and another committed suicide on her own, I think they were all dead by 1911. Isn’t that, uh, weird? 3. His philosophy is interesting and if I want to understand it, I should probably read his stuff and some Clif Notes simultaneously and slowly. I picked up some, if not correctly, from Nina. He believed in universal suffrage, which brought up women and Jews. Karl Marx sort of laid the foundation for the feminist movement, and said, well, something about human rights being a moot point and somehow that is connected to Jews. He believed that history was a series of conflicts between the masses and those in power, and each time those in power stayed in power because they acquiesced in part to the demands of the masses. Each time it came closer to the promised land: 19th century Germany. After we toured the Karl Marx Haus, we went shopping in somewhat fancy stores. We were talking about difficult body proportions. Nina said she has soccer player’s legs, porn star boobs, and supermodel arms. I have nothing skinny: my arms are guns, my legs look like a short strong fat man’s, and I have a thick (uh, good hearty German stock?) torso. Nothing skinny. Which makes shopping for me also difficult. The dress I tried on expected me to have big boobs and a big belly to go with everything else. I tried on a fabulous jacket with a military cut. Rather than making my shoulders look enormous and unladylike, it made them look purposeful and confident. The jacket was a bit too small though, and they didn’t have it any larger, so I kept my 80 euros.

We stopped by a bakery to pick up a zweibelkuchen, or onion tart, and I got a sugar-covered soft pretzel. That pretzel offered no lasting sustenance whatsoever, but damn it was good. Then we grabbed two bottles of federweisser, and headed home. I was in charge of carrying the federweisser, propped upright by my jacket in a bag hanging off my handle-bars. Between the too-high seat, too-low gear, and the fear of harming my cargo, I was not exactly a happy camper, but the ride home was short.

The zwiebelkucken was amazing. Zwiebelkuchen is made by slowly sautéing all the water out of a ton of onions and a bit of speck (thick cut diced bacon) and caramelizing the sugars, then combining it with some eggy mix and baking it like a quiche. It’s another dish I may want to try at home, except Oliver warns me that it made his entire house smell like onions for three days when he tried to do it. Nina told him, “Okay, Oliver, you don’t understand, in the States it’s a GOOD thing when your house smells like tasty food.” I think sautéed onions is a good tasty smell, but may be way too much for a lasting and lingering scent. Maybe I can do the onion reduction on my camp stove outside? The thing is, zwiebelkuchen and federweisser are made to be enjoyed together. What will I use for my federweisser replacement? I doubt I could find federweisser in Anchorage during peak wine harvesting season, much less early winter.


Then Nina and I stayed up late working on computer stuff, and all my photos got deleted off my memory card when I tried to download the pictures I had taken of her and Oliver onto Oliver’s computer. I’m bummed, because I think I got at least one good photo of them all cute with their heads close together (in short, loving for once), as well as all my photos of Krut and Nurnberg and Trier. I’m not as sad as I expected though, because that’s so many photos I don’t have to sort through now to find the good ones!
(*Actually they didn’t, but I don’t feel like going back and changing everything that I wrote. Enjoy the photos I wasn’t supposed to have.)

Now I’m sitting on a train taking me to Köln (Cologne), winding our way along the Mosel and the Rhine. It’s beautiful wine country with picturesque villages along the way. Unfortunately, none of my pictures seem to be working out well. In Köln, I’ll duck over to the monstrous cathedral 200m from the train station and check it out for a while, and get back on the train and go to Hamburg. I’m sad to leave Nina and Oliver, they’ve been my favorite part of my trip here in Germany, but they have their own lives and I have lots of Germany left to explore.
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Some photos from Nurnberg


The awesome eagle-beast that makes up half of the Nurnberg coat of arms. I really like it.


Nurnberg: old buildings flattened, made new, and then old again! This is the point that the feeling, "Okay, more Europe, more beautiful old buildings, more history, whoop-de-shit" started really setting in.


Photos from our shopping adventure. This meat selection was a huge long case, this is probably about a 6th of it, and that's an estimation, not an exaggeration.

One of my cousins took my camera and started taking photos at the day-after party for Rodolfo's birthday. Chilean wine, German food.
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