March 29th, 2010

Nom nom nom

Behold the horrifying glory that is chocolate-covered bacon. We were industrious today.

In other news, the kittens have learned to sort of do a stumble-run a couple of feet at a time. They also met a few new peoples this weekend, and coped with it pretty well. Photos will make it into the world eventually.

In less-pleasant news, I may be trekking back to St. Louis this week. My aunt died yesterday. She was in her 90s, and her health had been declining for a while, so it wasn't a surprise. Still, she was good people.

Chocolate-covered bacon recipe


Brown Sugar
Bittersweet Chocolate

Slice bacon strips into thirds. Put brown sugar in a shallow dish. Coat each piece of bacon on both sides with brown sugar, twist, and place into a flat roasting pan or similar. Bake at 375 until the bacon strips are crispy. You may want to turn them halfway through, and you may need to remove some strips earlier than others so that they don't burn.

Drain bacon and refrigerate.

Melt bittersweet chocolate over a double boiler. Spoon chocolate over each strip of bacon, leaving one end bare to provide a handle. Place on waxed paper, and refrigerate until chocolate has hardened.