She’s been guest blogging for 7×7 magazine in San Francisco, and she wrote a piece on why she is passionate about pig meat.

“Why is it that I, and almost every chef friend of mine, are totally enraptured by the pig? What’s so special about pork that makes us hop on a plane to fly cross-country to eat it? I seriously couldn’t imagine working and living without pork in my life. If I couldn’t have bacon on my menu, I actually couldn’t really see a point to having a menu in the first place.”

You can read the whole article via the link above.

Could there be anything more heavenly? No.

Swedish Ginger Cookies

• 3/4 cup bacon fat, cooled (from 2 pounds bacon)
• 1 cup sugar, plus 1/4 cup for dusting the cookies
• 4 tablespoons dark molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.

3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.

Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

• 1 pound Medjool dates (about 30), pitted
• 1 pound bacon (about 15 slices), cut in half
• 30 Pecans (pieces work just as well as whole nuts though.)
• 3 wooden skewers, soaked in water for an hour

Replace the pits with pecans, wrap each date in bacon and slide ten on each skewer. Grill 3-5 minutes on each side until bacon is crispy.

Tip: remove pits with a chopstick. Most are easy enough to remove just by sliding the point in at one end, lining up with the tip of the pit and pushing out the other side. Tougher ones require stabbing a hole in both ends with the point and then pushing the pit out with the blunt end of the stick. Either way, it’s much less sticky and slow than doing it by hand.

It’s a very simple, beautiful site.

Type the name of your favorite site, and they slap a big slice of bacon across the screen.

Give it a try at bacolicio.us.  I intend to use it whenever linking to veg-friendly urls.

Fat kids have fat camp, rich kids have Space Camp, and kids who don’t want to think for themselves have bootcamp.

For the rest of us, there is now Bacon  Camp!  The first official Bacon Camp will be in San Francisco on March 21st.