Wow I have a shit ton to write about from the last month.

But you know what I love?

Figuring out what the hell to cook by looking in the fridge and going from there.

Or having someone post a random Facebook suggestion..

Ok well, creation.  The last few weeks have been rockin, with food mills and rabbit-braisin and pate-makin and BACON cookies!

Yes bacon cookies.  An idea that came about from.. *sigh* a Facebook post highlighting the apparent awesomeness of bacon.  An idea that, as a prior vegetarian, I’ll admit is a slightly hard concept to swallow.  Buuuut combined with cookies..

So you cooka da bacon jaaa?  Of course starting from a cold pan- and render the delicious fat.  Put it in a bowl and let it solidify.  Any counter will do, just wait.  It’ll turn delightfully opaque and ready for use in solid form.  So den you taka the bacon fat and use it as a fat sub in your cookies- aka however much butter your cookies call for, sub some bacon fat in and use butter for the rest.

I did bacon cookies two ways-
Peanut butter chocolate chip cookies, with the aforementioned fat sub, finely chopped crispy bacon in the batter, and then some sprinkled on top before baking.  Loved it.  Though I’ll admit they were quite..  potent.. flavor-wise (read: someone forgot bacon fat is salty, probably didn’t need salt in the batter.. )

And corn-shortbread cookies.  Yup, with actual corn mixed in.  Ok it sounds gross but I sauteed the corn in butter first and then hand-mixed it into the batter.  This batter also had bacon fat and some bits sprinkled on top.

Right out of the oven and for about three hours after they tasted awesome.  Two days later the corn had a weird as shit texture-  cool flavor, but the corn was all gummy-like.  Booooo.

And now *sigh* again I’m just reading another post about bacon and Nutella..  but you know what I think we should try?

Grilled skewered crab with a chili-chocolate finishing drizzle.  This is next I think. Yes. Next.