I got this amazing book for Christmas.  Ever since, I have been addicted to the delicious science of jam-making.

There's really something terribly soothing about looking into the pink, frothy abyss of boiling mashed strawberries and making your kitchen smell like Jamba juice.

And it's reasonably easy on the hands.

Those of you who were around before the RA really took over remember how much I love to bake.  Perfecting the subtle chemistry of a light cake or a creamy cheesecake has the same delights.  Unfortunately, baking requires a lot more lifting, pouring, and manual dexterity-type of prep.

But no, I am NOT giving you my chocolate Bailey's cheesecake recipe or my no-fail Red Velvet Cupcakes.  Someday I will bake again, and those puppies are all mine.

So while I can't bake like a fiend, my inner domestic goddess satifies herself with jam, 3 or 4 little jars at a time.

Today's experiment: Strawberry Kiwi.... So far so good.  Pictures later!

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Lots of new pics on the Flickr page.  Including Flea performing with the Caltech Jazz bands (and our own Kjerstin, too!) and lots of glorious jam/marmalade food pRon.

Like this:

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A few weeks ago Instapundit posted an item about a bacon apple pie featured at Amazon's al dente blog.  The pie, which was originally created and made by Eli, of the EliCooks blog, is a somewhat traditional apple pie, except for the bacon crumbles inside and the lattice top made of bacon.

Ba-con.  Mmmmmmmm.  Here at Not Exactly Rocket Science, bacon is our favorite food, hands down.  Nothing beats bacon for tastiness or indulgence.  In fact, I prefer to eat bacon stuffed bacon with a side of bacon for breakfast if I can.  Yum!

Bacon is Meat Candy.

And don't tell me about the cholesterol and all that.  I know that.  That's why I only actually eat bacon every so often, and it is truly a special treat.

Anyway, as my birthday is coming up, and bacon is well and truly my favorite treat, I thought I'd give this one a shot in the hopes of coming up with some birthday non-cake sweets.  I modified the original recipe a bit, as I don't have any Cinnamon Bacon or scotch in the house and we're not big apple/maple combo fans....(see the recipe at Eli Cooks)

Here's my version, based on Eli's recipe:

CTG's Happy Birthday Bacon Apple Pie

1 9 in pie crust (I ended up making 2 pies because I had enough filling left over, YMMV*)
4 strips bacon, cooked crispy (NOT burnt) and crumbled (I used the microwave)
5-7 medium to large tart apples, peeled, cored and sliced (I used Pink Ladies)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp Pumpkin Pie Spice (the original calls for nutmeg and cloves separately, but PPS is nutmeg, mace, cloves, and cinnamon. WAY easier)**
1/2 tsp cinnamon **
1/4 tsp vanilla extract
2 Tbsp plus 1 tsp cornstarch
2+ Tbsp Butter, in small chunks
6-12 slices bacon***, halved lengthwise (make sure you get some fat in each half!)

*Your Mileage May Vary
** PPS and cinnamon are pretty subjective tastes, add more or less depending on your preference.  Taste an apple slice once everything is mixed and before adding to the crust.
*** you'll need 6-7 slices (12-14 halves) for the lattice of one pie, about 12 slices for 2 pies

Note from Eli: The quality of the bacon here matters. You want a bacon with a good flavor when fried and eaten alone, because that's almost what you have on top of the pie. I should also admit that I used store-bought pie crust. Honestly, I think the stuff you buy in rolls in the fridge case is almost as good as home made and a hell of a lot easier.

I concur. Save some time, buy a good pie crust. Trader Joes has a fine one.

Preheat the oven to 350 F. Spread the pie crust in a 9 in pie pan and leave about 1/2 inch overhanging edges. Sprinkle about 1/3 of the bacon crumbles on the bottom of the crust.

Peel (if desired), core, and slice the apples. Mix together the apple slices, remaining bacon crumbles, brown and white sugar, PPS, cinnamon, salt, vanilla, and cornstarch. Spread over the bacon in the pie crust. Break the butter into small chunks and place on the top of the apple mixture, spread evenly apart.

Butter plus bacon may be too heavy duty for some. You can leave this out altogether if it seems too fatty.  But the pie has a tendency to be drier than most because of the lack of a true top crust, so the butter helps. If you like the butter, be sure to add enough. 2 Tbsp may be less than optimal for your pie.

Arrange the half-strips of bacon over the top of the pie crust in a lattice, then fold the edges of the pie crust over the bacon and crimp. This is crucial because the bacon will shrink as it cooks.

Another Note from Eli: The bacon lattice really doesn't want to stay tucked in around the edges of the pie. Be sure to include extra bacon sticking off the edge of the pie and tuck it down the inside of the crust to help mitigate this. Also, having a larger rim of pie dough to extend a bit further toward the center of the pie would probably help.

Place the pie tin on a cookie sheet and bake in the center of the oven for about 50-60 minutes, until the bacon on top is crisp, the crust is golden-brown and apple slices are tender.  My two pies, on a dark cookie sheet, took about 55 minutes and were done perfectly. Again, YMMV*.

My yield was two pies, 6-8 slices each, from the above recipe.  Try it warm with GOOD French Vanilla ice cream.  You'll think you died and went to heaven.

Be sure you have enough bacon. One package wasn't enough for lattice for two pies, although the recipe made enough filling for two (or perhaps I had too many apples) but there should be plenty of slices in one package of bacon for just one pie.

Sorry for the lack of pix. The pie came out a bit ugly without enough lattice on this go-round. Maybe next time!

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1 Stomach growling fiercely...

Posted by: That 1 Guy at November 09, 2008 06:23 AM (8l3lA)

2 Frankly, when I saw this on my Twitter feed I thought I was hallucinating! I MUST make this; we're HUGE bacon peeps! What brand of bacon did you use??

Posted by: pam at November 09, 2008 06:48 AM (l6NIn)

3 Sounds fabulous!! And Happy Birthday - to you and to me. Soon!

Posted by: Richmond at November 09, 2008 04:31 PM (M6+VC)

4 Just because I've been a dedicated lurker, lo these many years, and I hate to see any pie besmirched by a crust from Big Food, I'll pass along the greatest pie crust recipe ever (my mom's, of course). It's so simple, even a guy can make it successfully. Double crust pie Ingredients: 2 C - Flour 1 tsp - Salt 1/2 C + 1 Tbsp - Vegetable Oil 1/4 C - Milk (Note: Use whole milk, skim or 2% will pretty much ruin it) Single crust pie Ingredients: 1 1/3 c. flour 1/2 tsp salt 1/3 c. + 1 Tbsp. Oil 3 Tbsp milk (see note above) Mix ingredients until moist. For a two-crust pie, divide dough in half, roll between sheets of wax paper. Note: Handle dough as little as possible. Oh, and Happy Birthday!

Posted by: Matt at November 10, 2008 06:22 AM (B/rH5)

5 HAPPY BIRTHDAY!!!

Posted by: oddybobo at November 10, 2008 08:57 AM (mZfwW)

6 Mmmmmm!...dry cured English wiltshire bacon...one of the few foodstuffs I crave for when staying in America.

Posted by: thud at November 13, 2008 01:58 PM (KfygI)

7 I made one, havent tried it yet but here's a pic of it.

Posted by: Innoxx at November 27, 2008 12:55 PM (ZRc30)

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But then I found THIS

And seriously, y'all, yuck!

I love bacon, and I love my Tiara sisters, but I refuse to combine the two and wear the "Pork Princess" Tiara....

h/t BoingBoing

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One of my favorite things about summer is that my schedule is less crazy and I have the flexibility to do things I usually can't in the winter: catch up on TV, knit and crochet, read good books, and especially, cook.

Hubby has been working like a fiend in the yard getting all the detritus up from this weekend's festivities and mulching it with the mini chipper of doom. So I thought I would treat him with one of his favorites, Stuffed Peppers. I hate 'em, but I'll totally eat the filling and we had some beautiful green peppers I picked up at the Fresno State farm market last week when we were in town that I needed to use.

My stuffed pepper recipe is the easiest ever (especially when you use pre-cooked rice from Trader Joe's), so it makes a quick summer rerun. And a very happy hubby, too!

Go here to see just how awesomely easy it is!

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Do you love IHOP pancakes?  Do you support the work of children's hospitals?

If the answer to both questions is YES, have I got a deal for you!

Today, February 12 is IHOP's celebration of National Pancake Day, and today, from 7am to 10pm they are offering a free short stack (3) of pancakes to anyone who drops in.  All they ask is that you consider making a donation to the Children's Miracle Network.

That's a damn good trade: free pancakes for helping sick kids.

I suspect I see an IHOP in my future tonight......  YUMMY.

h/t wRitErsbLock

Yes, comments are still down. Which sucks.

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Bacon Candy

Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar

Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.

Oh yeah.  Perfect with some bacon vodka.

Or try this.

h/t puppyblender

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So on Saturday we did a bit of yard work.  The Bougainvillea fell over on our gorgeous (and still producing!) yellow tomato plant, effectively killing it.  Once we removed the bougie back to upright status, we found dozens of small green tomatoes still growing on the dying vine.  So we harvested at least 4 quarts of beautiful green tomatoes.

Ironically enough, fried green tomatoes is one of the FEW fried, Southern dishes that I DON'T like.  So I went to Chef Google to find some different recipes for using up the garden's bounty.  One of the first that I turned up was this recipe for Green Tomato Soup.  I made this last night, and by all accounts it was a BIG winner.

Believe it or not.  Originally found here. The recipe below contains my modifications.

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Magic Brownies are for amateurs. Check out these scooby-doobie snacks:

Federal agents said Thursday that they shut down a factory that made marijuana-laced barbecue sauce, chocolate-covered pretzels and other "enhanced" snacks intended for medical users of the drug.

The Drug Enforcement Agency said it arrested three people Wednesday and is looking for a fourth who operated Oakland-based Tainted Inc.

Agents also seized 460 marijuana plants and other laced products including candy bars, cookies, marshmallow pies, ice cream, peanut butter, jelly, energy drinks and "Rice Krispy treats."

Tainted Inc. was launched by Michael Martin, 33, of El Sobrante as a small operation that made laced chocolate truffles. When it was raided Wednesday, the company was shipping products to medical marijuana dispensaries throughout California and in Seattle; Vancouver, British Columbia; and Amsterdam. [--emphasis mine, Ed.]

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1 survival of the fittest

Posted by: Greta at September 28, 2007 09:27 AM (Xl4tG)

2 Wait a minute. Tainted, Inc. ? Tainted, Inc? Why would anyone think it a good idea to name your food business Tainted? Aside from truth in advertising laws. One one hand it invites scrutiny from the media and the government. On the other hand, it would seem likely to drive away potential customers. Oh well. Forget logic.... have a brownie, and it will all make sense!

Posted by: Bill at September 28, 2007 10:24 AM (bpbQx)

3 the munchies and the solution for the munchies, all in one bite

Posted by: jane at September 28, 2007 01:16 PM (d/RyS)

4 Marijuana laced barbecue sauce and Moon Pies!? They'd be a hit in the South! Happy BlogCrawl 2007!

Posted by: Bitterroot at September 29, 2007 06:54 PM (jZGuZ)

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More recipe blogging. Puke's had a good special on corn last week, so we roasted a bunch tonight, using this recipe:

Aw Shucks Grilled Corn
(originally from Rick Browne's Barbecue America TV Cookbook, found here)

6 ears fresh corn, with shucks on
1 cup mayonnaise
1/4 cup softened butter
1 teaspoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons dried ancho chile powder
1/2 teaspoon garlic powder
fresh ground pepper

1. Soak the corn in salt water for several hours to get the shucks moist. (Add 2 Tbs. salt to 1 gallon of water).
2. In a medium bowl combine mayonnaise, butter, sugar, lime juice, chili, garlic and pepper until the ingredients are well mixed.
3. Grill the corn, with the shucks intact, over hot coals or high gas burners on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark/black but will protect the corn.
4. Peel the shucks back, one at a time, until most of the corn is exposed and then remove the silk. With a pastry brush lavishly coat the corn with the spiced mayonnaise-butter mixture.
5. Serve with shucks tied together like a handle.

We used regular dark chili powder, and no brown sugar or lime juice (I was out of limes), and I added Pappy's and onion powder to the mix. Yummy!

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This post at Christina's made me think of one of my favorites.  Very simple, and a completely different take on a vegetable most people don't like much.

Brown Sugar Asparagus
3 tablespoons butter or margarine
2 tablespoons brown sugar plus a pinch for garnish
2 pounds fresh asparagus - cut into 2" pieces
(about 4 cups, discard woody ends)
1 cup chicken broth

In a skillet at medium-high heat, stir butter and brown sugar until brown sugar is dissolved. Add asparagus; saute for 2-3 minutes, tossing to coat with sugar and butter. Pour in chicken broth and bring to a boil. Reduce heat to medium-low; cover and simmer for 8-10 minutes. Remove lid and cook, uncovered, until liquid is reduced by half. Garnish with a pinch of brown sugar.  Serve immediately.

There's a funny story behind this one.  The recipe actually comes from the little tag attached to the bunch of asparagus in the store.  I tried it on a lark, and now this is the ONLY way hubby will eat asparagus.

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...Me.

I have the cold from hell, which may even be the flu.  It's no joke when I tell people that traveling makes me ill.  Because of the RA and the mild immunosuppression from the drugs, I get whatever's going around, the first AND the second time.  So instead of sitting on my office working on grant applications, dealing with my students, etc. I am sitting on my couch drifting in and out of consciousness in front of SportCenter, occasionally being able to smell the pot roast I have in the crockpot for tonight.

I suppose I should share the recipe.  It being the easiest pot roast ever.  Goes together in 5 minutes in the AM and cooks all day while you're out.

Easy CrockPot PotRoast ala TJ

Crockpot
Roast of your choice, suitable for pot roast.  I have no idea what cut of meat is in there today
4-6 small to medium potatoes
2 handfuls baby carrots (about 1.5 cups chopped carrot eq.)
1 "potbelly" (large can) of Trader Joe's Rich Onion Soup
large dash Worcestershire sauce
Garlic powder
Salt and pepper to taste
(you can also add about 1/2 cup red wine to the liquid, if you like)


Place the roast in the crockpot.  If it has a predominate "fat side", place the fat side up.  Pour the can of soup over the roast.  Add up to 1 cup water to the can to wash out any remaining onions, and add to the crockpot.  Add worcestershire sauce (and wine if desired), garlic powder and salt and pepper.  Give the liquid a bit of a stir to mix elements.

Wash potatoes thoroughly, and remove any eyes.  Cut in half and drop potatoes around roast so all are covered with liquid.  Add carrots.

Cover and set crockpot to low.  Let cook 8 hours.

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You Are Dublin Mudslide Ice Cream

You won't remember any of this in the morning

h/t brownie batter beth

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I have two grants going out for June 1, but I suppose I can take 5 minutes and post a yummy new recipe.

I just found this one, and it is yummy and summery, perfect for the holiday weekend!

Dill Pickle Potato Salad
3 pounds potatoes (about 8 medium sized)
6 hard cooked eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1.5 cups Mayonnaise
1/4 cup dill pickle juice
4.5 tsp prepared mustard
1 tsp celery seed
1 tsp salt
1/2 tsp pepper

Place potatoes in a dutch oven and cover with water.  Bring to a boil.  Reduce heat, cover and simmer for 20-30 minutes or until tender.  Drain and Cool.

Peel (if desired) and cube potatoes, place in a large bowl.  Add eggs, celery, onions, and pickles.

In a small bowl, combine mayonnaise, dill pickle juice, mustard, celery seed, salt, and pepper.  Pour over potato mixture and mix well.  Cover and refrigerate for at least 4 hours.

Yield: 8-10 servings

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This week's Danish-Themed Carnival of the Recipes is up!
Go check it out!

Also, one of my favorite bloggers is back after a long hiatus, Go check out Deb of Eat Your History, a blog about food and its place in history.

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There are few things I love better (to eat) than Piggy, and pork chops, especially the thick-cut boneless kind are always on the menu at our house.  Here's a great recipe with a double shot of pork, and which can be made either in the oven or on the grill:

Pork Chops Stuffed with Smoked Gouda and Bacon

INGREDIENTS:
2 ounces smoked Gouda cheese, shredded (or any other cheese you're a fan of)
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley (also yummy with chives or scallions!)
1/8 teaspoon ground black pepper
2 (2 1/4 inch thick) center-cut pork chops (bone-in or boneless)
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper to taste

DIRECTIONS (for the grill):
1.Preheat an outdoor grill for medium heat.
2.In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3.Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone(if boneless, slice toward fat side, leaving fat intact), but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4.Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Be careful not to overcook!

DIRECTIONS (for the oven):
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone (if boneless, slice toward fat side, leaving fat intact), but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Posted by: caltechgirl at 07:19 PM | Comments (3) | Add Comment
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1 We never ate pork when I was growing up -- my father had some sort of liver condition and the doctor said he shouldn't eat it [shrug] -- so I've had pork chops like twice I have to say this recipe looks yummy!

Posted by: Ith at February 10, 2006 08:43 PM (sCBe0)

2 Good grief this looks good!

Posted by: Bou at February 11, 2006 06:56 PM (iHxT3)

3 Whoooo boy, I have been living on lettuce and celery and tomaotos trying to lose some blubber and then I see a recipe like this. It does look good and one of these days I may try it just for the smell becuase I know I can't eat it.

Posted by: GUYK at February 12, 2006 05:06 AM (iAhlK)

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It's been a looooooong time since I posted a recipe, so it's about time, and in honor of this weekend's Chocolate-Fest at Amy's, I give you a tried and true personal favorite:

Irish Cream Chocolate Cheesecake

Prep Time: 20 Minutes Cook Time: 1 Hour 20 Minutes Ready In: 9 Hours 20 Minutes
Yields: 12 servings

INGREDIENTS:
1 1/2 cups chocolate cookie crumbs (Crushed Oreo or similar)
1/3 cup confectioners' (powdered) sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter, to be melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder (yes, same as above, you need it twice)
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur (love that Bailey's)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa powder. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

TIPS:
If the top of your cheesecake cools too fast and cracks, you can also cover those unsightly blemishes with fruit (like strawberries or raspberries) or a chocolate whipped cream (use real whipped cream, you'll taste the difference)

This also makes a YUMMY cheesecake if you substitute Kahlua (or any coffee liqueur) or Grand Marnier (any good Triple Sec will do, I suppose) for the Irish Cream. Amaretto or Frangelico might also be nice, but I haven't tried them.

Enjoy!

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Welcome to the 70th edition of the Carnival of the Recipes. Lots of wonderful holiday recipes for us all to share!

First up, a serving of history and some delicious hot beverages:
Wassail history and recipes from George Stratton of In the Interest of Me

Yummy treats for a Holiday Brunch or Christmas Morning:
Orange Slices in Wine and Lime from Punctilious of Blog O'Ram
Easy Monkey Bread from Deputy Headmistress of The Common Room
Cinnamon Apple Pockets from ALa of Blonde Sagacity

Warm and delicious soups and stews, perfect for cold winter nights:
Southwest Chowder from Joan of Oasis of Sanity
Hot and Sour Soup from Kevin of Technogypsy
Unexpected Beef Stew from Judith of Kesher Talk

Sides and Main Dishes for all those Holiday Feasts:
Baked Garlic Jalapeno Cheese Grits from Trouble in Shangri La of Dubious Wonder
Holiday Green Beans from Marsha of A Weight Lifted
Crater Gravy from triticale
Pepper Steak from Peaches of The Peach Pit

Holiday Sweets and Treats:
Swedish Butter Crescent Cookies from Aeryk of Geek Can Cook
Greek Wedding Cookies from Taleena of Sun Comprehending Glass
Afghan Biscuits, a family tradition from Keewee of Keewee's Corner
Pnina Shichor's Sufganiyot from Amanda of CustomerServant
Chocolate Mice from Shawn of Everything and Nothing

And my personal favorite, a perfect fit for Christmas parties, my own Birthday Red Velvet Cake

Ith has a wonderful collection of all sorts of holiday recipes. Just click over and keep scrolling down!
And finally for some holiday laughs try one of these:
Jose Cuervo Christmas Cookies from Elisson of Blog d'Ellison or
Rita's Christmas cake from Riannan of In the Headlights, and be sure to scroll down for the "real" recipe.

That's the lot. Merry Christmas, Happy Hanukkah, Blessed Solstice, and Happy Holidays to each and every one of you!

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I know the lovely Caltechgirl posts recipes and something tells me she is a chocolate lover.

This is quite simply the best chocolate cake known to man.

Enjoy!

Slap Your Momma Chocolate Cake

1 box Devil's Food Cake Mix
1/4 cup unsweetened cocoa
1 cup mayonnaise
1 cup water
3 large eggs
2 - 16 oz containers chocolate frosting
1/4 cup sour cream
2 tsp Amaretto
1 cup sweetened and flaked coconut
1/2 cup toasted, chopped almonds

For the cake combine the mix, cocoa, mayonnaise, eggs, and water in a large bowl. Beat for two minutes, first on low, then on high. Pour into greased and floured 8 or 9-inch round pans. Bake at 350 degrees for 35 minutes, until done.

For the frosting: In a medium bowl, combine frosting, sour cream, and Amaretto.

Transfer approximately 1 1/2 cups of the frosting to another bowl and stir in almonds and coconut. This is the filling.

Once the cakes have cooled from the oven, use the filling between the layers, then frost with the remaining frosting. If you are feeling particularly adventurous, split each layer in half and use filling in between for a torte-like cake.

After serving, store remainder in the refrigerator.

This one is slap yo' momma good.

Posted by: Christina at 06:37 AM | Comments (2) | Add Comment
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1 Christina, is there anything you CAN'T do?

Posted by: Bob at November 18, 2005 08:03 AM (yMzz+)

2 First thing I'm going to make after the baby comes and I can have sugar again? This cake. Sweet Jeebus.

Posted by: Margi at November 18, 2005 11:09 AM (nwEQH)

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Condiments are always popular blogging, and Dean has taken it to a whole new level by proposing death to the infidels who would sully hot dogs with ketchup. Much more fun that talking about some other topics we won't mention here.

What Dean doesn't know about is Amendment one and three quarters, visible between the First and Second to those of us who are not condimuggles. It declares freedom of condiment choice and application for all, and applies even to those who would do something as grotesque as putting mustard on a burrito. Just take the word of the condiment wizards among you, who say "no blood for ketchup." Or even for using icky brown mustard. Or even for comparing yummy ketchup to yummy but in no way similar maple syrup. Heck, even for failure to use Heinz ketchup.

(Thank you, thank you... I'll be here all week.)

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