Archive for February 7th, 2011

Thought you had that…


America is getting meaner?  Oh please.  People are just as mean as they’ve ever been.  Always will be that mean.

Quite simply, what we learn as ‘normal’ we learn as children, and today that is all about violence. It’s ubiquitous and it’s often glorified through internet, movies, video games, TV, and song lyrics. When kids are exposed to violence they accept it as a normal way to resolve a conflict.

Before facebook, movies, video games, and TV those same mean people were out doing mean things in person and they had more daylight hours to do them in.  Strangers were beaten then and are now.  Kids have been beaten then and are now.  People have always been killed and tortured.  Cats have been juggled.

History is just chuck-a-block full of examples of mean people – burning folks alive, drownings, lynchings, stonings – hell, you name it, the evil that men do has been a constant since the first human picked up a bone to brain someone else with.

This kind of article is absolutely ridiculous.


Lots of plague in my house.  Cruel Wife came down with it finally.

Didn’t stop me from making Bacon Jam and a dip of chives, bacon, cream cheese, and mayo.  I call it “Chives, Bacon, Cream Cheese, and Mayo Dip”.   There’s probably a fancy name like “Green Goddess” only it’d be “Brown and White with Little Bits of Green Goddess” because by God, that’s the color you end up with.

I don’t know where on the net I found the bacon jam, but I did.

Slow-Cooker Bacon Jam

adapted from Everyday Food,  December 2010

2 pounds sliced bacon, cut into 1 inch pieces

2 medium yellow onions,  diced small

3 garlic cloves, minced

3/4 cup brewed coffee

1/2 cup cider  vinegar

1/2 cup packed brown sugar

1/4 cup maple syrup

2 teaspoons  molasses

In a large skillet, cook bacon over medium-high, stirring occasionally, until  bacon is lightly browned, 20-25 minutes. With a slotted spoon, transfer bacon to  paper-towel covered plate to drain.

Pour off all but one tablespoon bacon fat (reserve for another use). Add  onions, cook until translucent. Add garlic, cook until fragrant. Add coffee,  vinegar, sugar, syrup, and molasses. Bring to a boil for 2 minutes, scraping up  brown bits with a wooden spoon. Add bacon, stir to combine.

Transfer mixture to a large slow-cooker (5-6 quarts). Cook uncovered on high  for 4 hours or until syrupy. Transfer to food processor and pulse to coarsely  chop.

Cool, then refrigerate in airtight containers, up to 4 weeks. Also freezes  well.

I didn’t use the 3/4C of coffee though.  Red Bull.

You actually believed that, didn’t you.  Sad.

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