What Do I Do with Bacon Grease?

Here’s a quick Tuesday afternoon bacon-related post for you!

Like most carnivores, I consider bacon to be a treat best enjoyed ALL THE TIME. Fortunately, I realize that bacon is not to be had all day, every day, much as I would like my meal plan to consist of Breakfast: bacon with a side of bacon, Lunch: bacon quiche, bacon salad with bacon vinaigrette, and Dinner: roast bacon à la bacon. Bacon in moderation is much more reasonable and makes it that much more special.

That said, what to do with the bacon grease when you’re done?

As I learned from my dad, you must NEVER put bacon grease down the drain. The grease will solidify, especially if you run any cold water into the drain, and you will be left with clogged, stinky pipes until you call the plumber. Gross.

As we all know, bacon makes pretty much everything taste better, and so does bacon fat. So save it when you’re done! I keep a Mason jar on the side of the stove so that every time I make bacon, I can pour the liquid fat (when it’s still hot) into the jar and seal it up. Then I have a delightful jar of fat at my disposal for cooking. A little bit goes a long way – I use it mostly for cooking eggs, but it tastes amazing with potatoes, burgers, collard greens or kale (with a little garlic tossed in…mmm!), or, if you’re feeling SUPER decadent, macaroni and cheese (I use it instead of butter to make roux for the cheese sauce. It tastes ORGASMIC). The fat can be transferred to the freezer where it will last ostensibly forever to be used in a variety of dishes for months and years to come, saving you money on cooking oil and saving your kitchen drain from grease illness.

What are your favorite ways to cook with bacon or bacon fat?


Chocolate Chip Cookie Dough Cupcakes!

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Apologies for my lapse in updates…it’s been a busy last couple of weeks! I’m in an upcoming wedding (congrats Meg and James!) so I’ve been shuttling between New York and Boston for various nuptial preps. Plus WordPress didn’t autosave and subsequently ruined a 900+ word post that I wrote last week so I’ve been passive-aggressively not blogging. You know, just to show it who’s boss. Obviously that was really effective.

My roommate and BFF recently had a birthday. I racked my brain for something to get her that would be unique, appreciated, and cost-effective. Something that could really outdo the Mason jar full of air that I got her last year. The thought came to me suddenly and deliciously: I’d make her cupcakes! But I wanted these cupcakes to be super sweet and universally enjoyable, because I knew BFF wouldn’t be able to finish all those cupcakes by herself.

Thus, the chocolate chip cookie dough cupcake was conceived.

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Introducing the iPie 5

This changes pie…again.

Found this deliciously geeky photo via this blog, originally posted (with instructions!) at Evil Mad Scientist in 2008. I’m not much of a baker, but I think I’m going to have to give this one a try, maybe with the addition of a Superdrive to make it look like an old MacMini. /nerd


The Perfect Iced Coffee

Here’s a quick morning food porn post for you. My favorite local coffee joint in Astoria, The Queens Kickshaw, makes the most simple drink look absolutely beautiful! The morning light, their dense, perfectly square ice cubes (they have the BEST ice here. Sounds weird but it makes all the difference!), and the bold coffee combine for my fave cup o’ joe in the city.


Make a Pumpkin Spice Frappuccino at Home

Fall is my favorite, favorite, FAVORITE of all the seasons. I love the apple-crisp bite that begins to sneak into the air, just a little at a time, and I love adding layers to my outfits, socks and tights and scarves, the occasional sweater or blazer. Most of all, I love fall flavors – and pumpkin spice drinks from Starbucks are my absolute downfall. But sadly I can’t afford $6 espresso beverages every day (nor can my body bear the calorie expenditure), so what’s a budget-conscious pumpkin-fiend to do? Make it at home, of course! Read the rest of this entry »


Bite-sized Breakfast: Bacon and Egg Cups

Here’s a quick and easy Sunday morning How-To! Delicious bacon and egg cups.

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How-To:

1. Heat your oven to 325°.

2. Line silicone baking cups or muffin tins with bacon.

3. Beat up 4-6 eggs, depending on how many cups you want to make. Factor one egg per cup.

4. Fill cups halfway with egg. Sprinkle some cheese, salt, and pepper on top. You can also add chives, rosemary, or other herbs.

5. Bake for 20-25 minutes or until egg is set.

And there you have it! Awesome bite-sized treats that you can refrigerate for breakfast all week!


Mexican Tacos…For Realsies

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The New York neighborhood where I live, Astoria, Queens, is statistically one of the most diverse neighborhoods in the US, or so I’ve heard. Since moving here, I’ve learned that the authentic Mexican way to make tacos is not the ground-beef-and-cheese-laden creations from Tex-mex joints (…or Taco Bell, for shame) that we’re used to. Mexican tacos are much more stripped down – naked tacos, if you will. The key to making these seemingly simple little packages delicious is combining rich, punchy flavors with fresh ingredients. They’re super easy to throw together and make for a great take-to-work lunch when you’re sick of sandwiches and salads.

Here’s my slightly pumped-up-kicks version that I created with inspiration from the Mexican ingredients at my local grocery store. I do it with chicken and a refreshing salsa! PS IT’S GLUTEN-FREE! Word.

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