Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
I don’t know if I’ve mentioned Not Your Father’s Root Beer on my blog before – see my Dad and I are pretty wild about it and split one every now and then. So when Dad said he’d like a ham, I immediately (and selflessly, I might add) sacrificed a bottle. Of his, of course, lol! (Fyi: plain old root beer will work in this recipe, too.)
It wasn’t too long ago that Bacon Jam came on my radar – I can tell you when – the week we featured it on Throwback Thursday, back in July. Well, the recipe looked marvelous, and I used it for inspiration! Thank you, Chef Julianna of Foodie on Board! (You’ve ruined me, btw!!) If you’re cooking burgers or brats on Labor Day, think about serving up this condiment! The best condiment, evah!
Not too long ago, I was eating at a restaurant and ordered a Bourbon Glazed Pork Chop. It was quite a workout, to say the least. Tough and dry. I kind of think I might have looked/sounded a bit like this kitty, below. But I wasn’t saying Yum Yum – and I don’t know that this kitty is, either!
I’m not sure what, exactly, inspired me to go with a Maple Bourbon Barbecue Sauce, but I’m glad I did! See, while I like Maple Syrup ok, the real stuff, I’m not whoo-hoo wild crazy about it and I don’t like bourbon at all.
Hi, I’m Mollie, and I have an addiction: Bourbon Chicken. How does a Northerner come to crave this Southern dish named after New Orleans’ famed Bourbon Street? One taste at our local food chain and it happened, and before I knew it I went back for more, and then did it again, and maybe even again…