Brussels sprouts and bacon–a classic combination. Add Marcona almonds, minced shallots, and touches of cream, white wine, and parmigiano, and you have a 20-minute pasta dish that transcends the mere classic and becomes, well, pretty fancy.

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I make brussels sprouts a lot but I never use a recipe. Sometimes they come out delicious! Other times, a bit lackluster. I decided to bring some discipline into my life and actually follow a recipe from White on Rice Couple because these guys never disappoint. Hey, whaddaya know? That turned out to be an excellent idea. This is now my go-to brussels sprouts recipe. When I serve it to friends, they always ask for the recipe.

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What could be a better breakfast than a perfectly textured and seasoned egg wedded with the best parts of a BLT?  Arugula, tomatoes, and crispy bacon make a bed for the egg. A tiny splash of cream before baking gives the egg a luscious, almost cheesy texture.

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Got leftover steaks and baked potatoes from last night’s dinner? Turn them into breakfast GOLD by making an easy, delicious hash.

Here’s the how to: Chop potatoes and steak (or chicken, pork chop, meat loaf, whatev) into roughly equal size cubes (1/2 inch-ish). Chop a couple shallots or onions finely. If you’re like me, then for some odd reason your leftovers also fortuitously include a ziploc containing 5 cooked bacon slices and you should definitely chop those up as well. If you’re lucky enough to own a vegetable, like a bell pepper or broccoli or something, well then your fridge is better stocked than mine. Go ahead and pat yourself on the back, then give that the chop chop as well.

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My last couple posts have been kind of weird and gross! As individual posts, they are OK, as a gestalt, notsomuch. I’m pleased to say that things are looking up for everyone, as I have something that is decidedly NOT gross and in fact  SUPER delicious- a recipe for Pancake Ice Cream with Bacon Candy.

I put this beloved recipe up as a guest post on Thursday Night Smackdown, which is known for its witty proprietress Michelle, who swears like a stevedore. Ergo, don’t be surprised if I seem a little grittier over there. Or funnier. I think I tried harder to be funny because she’s really funny and I wanted to impress her, and you. Hopefully it worked. If not, just think about the bacon candy some more. Bacon. Plus candy. Bacon candy!

No words needed. Maybe just a heavy gagging sound. Or the sound of me choking on my own vomit.

UPDATE: as a commenter noted this is not a real product, but a ThinkGeek.com April Fool’s joke. Real or fake, it’s still gag-worthy.

I have been really busy lately, but one of the bright spots of my recent days was making this cornbread and then eating it all.

Cornbread can be too sweet or too mealy or too dry or too boring, but this cornbread is none of those things. I’m guessing it’s largely because of the copious amounts of bacon and bacon grease that go into it, but there could be other reasons. I like it warm out of the oven or lightly toasted. With all the fat in it, even I don’t need to put butter on it… and that’s saying quite a lot since I like to put butter on EVERYTHING. But it’s not solely enhanced by the pig products- it’s rounded out with caramelized onions and a measure of parmesan cheese just for the heck of it. So swine up your cornbread- one bite and you will wonder why you have spent all these years eating stupid regular non-porked cornbread.

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My friend Lori raved about a french toast panini she had at a restaurant in the Hamptons,  called the Elvis. She described it as “2 slices of french toast peanut butter and bananas inside, smooshed together in a panini press.” I was sold on the idea, and she had just had a baby so I was trying to be nice and stuff because having a baby is hard. So I offered to try and recreate it, with a few twists of course.

This is a pretty heavy dish, obviously- sweet and filling. It’s definitely more of a Sunday brunch than a 7 AM weekday kind of thing. Mostly because you’ll go into a food coma after eating it and might need to lie down.

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Look! It’s another bacon thing that’s not food-related: bacon luggage tags!

And with this, I am officially DONE with bacon-everything except for, of course, the actual eatin’ kind of bacon. That kind is still OK. But please stop already with the bandaids, the air freshener, and yes, the luggage tags. It’s old. It’s over. Move on to pork rinds or something.

Here you go: I made you a Venn diagram to express my position more clearly.