Friday Things

Joseph David - May 28, 2015

1. Gah, this sweet face and those eyes! My very favorite thing might be going into his room when he’s just woken up in the morning or from a nap and he’s in his crib with his feet in the air, grabbing his toes, babbling to himself… when I poke my head over the crib he lights up into the biggest smile and his whole body wiggles. It’s absolutely the best. When I was pregnant, I was really nervous about the fact that I hadn’t ever spent any significant time around babies – there were none in our family and I never babysat infants – so I was going into this mom thing totally blind. I was worried that I wouldn’t know how to take care of him or what to do… as it turns out, it feels like the most natural thing in the world. I absolutely love being a mom.

2. Early last week, I noticed that Einstein’s ears were getting a little too waxy, so I cleaned them up, but they got progressively worse as the week went on. My husband brought him into the vet on Friday afternoon, and the vet said they weren’t infected, as all of the nastiness was confined to the superficial skin on the ear flap. He believed it was due to allergies, gave Einstein a cortisone shot and some ointment for us to put on his ears until they heal. The cortisone shot seemed to give him a shot of life, as he immediately started acting like his old self again, complete with getting up on counters and digging through trash cans. If it is, in fact, allergies, then hopefully we can get him on something for maintenance so he’s feeling better… the vet wanted to give the cortisone shot two weeks to wear off and then see how he is.

3. It’s been a few weeks since we bought our Roomba, so I thought I would give you a little update… we are LOVING it! Yes, sometimes it misses a spot here or there, but it is overwhelmingly, 100% worth it with two dogs that shed and all hard flooring. We run it every night while we’re sleeping and the floors always look clean without us needing to be a slave to a vacuum cleaner. My husband is the resident vacuum-er, so he’s definitely happy with the purchase!

4. So, the house we bought has a RIDICULOUS amount of landscaping. The people that put it in must have REALLY liked flowers, shrubs and mulch because there is enough of it all to keep us busy all summer long. Well, I say “us” but the only thing I’ve done outside so far is weed, my husband has been taking care of everything else. One day we might wake up and just start ripping plants out and throwing down grass seed. It looks pretty, but holy maintenance.

5. I came across an article about how social conversation is shifting away from blog comments and into social media – Facebook and Twitter, primarily. How do you prefer to interact with the sites that you follow? Inquiring minds want to know 😉

6. My cousin’s boyfriend sent along orchids when my cousin came to our house for the first time. Not only are they beautiful but the tag said “just add ice” – the watering instructions are to add three ice cubes to the pot once a week. That’s my kind of watering plan… I might actually not kill this plant!

7. I saw Jessica mention that she’s been doing her hair into French braid pigtails after she showers at night, and I am so jealous. I wash my hair at night and let it air dry, and this sounds like an awesome option, except… I don’t know how to French braid. Wah! Are there any YouTube tutorials you’d recommend?

8. I haven’t mentioned the NHL playoffs lately because, well, we’ve been out of it since the first round, but I have been watching off and on. Two game sevens this weekend! Who are you rooting for? I’m all-in on Tampa and Anaheim!

9. We tend to only cook steaks on the grill, but I’m loving this video on how to make a great one in a cast iron skillet. I want to try it soon!

10. TGIF! Do these two match our floors or what?!

Einstein and Duke

Bourbon-Brown Sugar Bacon

Bourbon-Brown Sugar Bacon | browneyedbaker.com

A couple of years ago, I discovered the wonder that is oven bacon. Growing up, the only way that bacon was ever made in our house was in the microwave. It has its merits – it’s quick, easy and has virtually no clean-up; however, once I realized how absurdly awesome it is to make bacon in the oven, I’ve never looked back.

For Sunday dinner this past week, we grilled hamburgers and had a spread of pasta salad, potato salad and fruit salad since it was a holiday weekend. On Sunday morning, my husband showed me a recipe he saw on Food and Wine for a hot brown burger that included slices of bourbon-brown sugar bacon. He really, really wanted me to make that bacon for our burgers, and it was only a matter of seconds before I had the oven preheating!

Bourbon-Brown Sugar Bacon | browneyedbaker.com

This might be the most amazing bacon I’ve ever eaten, and I’ve eaten A LOT of bacon. The bourbon flavor is super subtle and the brown sugar caramelizes on the bacon, making it taste almost (almost) like candy. It was absolutely phenomenal on our burgers, and it would be just as good on any sandwich, in a salad, or along with your morning eggs… or on its own for an awesome snack.

Now I just need to recreate that entire burger and I think my life will be complete!

Bourbon-Brown Sugar Bacon | browneyedbaker.com

One year ago: Homemade Sloppy Joes
Two years ago: Peanut Butter-Pretzel Chocolate Chip Cookies

Bourbon-Brown Sugar Bacon

Yield: 8 to 10 slices of bacon

Prep Time: 10 minutes

Cook Time: 25 to 30 minutes

Total Time: 40 minutes

Bacon is baked in the oven in a bourbon and brown sugar glaze.

Ingredients:

8 to 10 slices of bacon (however many will fit on your baking sheet)
2 tablespoons bourbon
2 tablespoons light brown sugar

Directions:

1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Lay the slices of bacon down on the baking sheet, as many as will fit.

3. Using a pastry brush, brush the bourbon evenly over the slices of bacon. Sprinkle the brown sugar evenly over the bacon.

4. Bake for 25 to 30 minutes, or until the bacon is dark brown and crispy. Using tongs, remove to a paper towel-lined plate and allow to cool for 10 minutes before serving.

(Recipe from Food and Wine)

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