Tag Archives: blog

Coloring Outside The Lines

Still Life With Garbage

Still Life With Garbage

Truth to tell, I have lots of interests. I have often referred to myself as a professional eclectic. Many years ago I was a reasonably accomplished photographer; even spent quite a bit of time in the darkroom. I think that sentence ages me.

It’s been years since I’ve been serious about it, but I really want to work more with photography. As I stated in my last post, I also want to get back to blogging more frequently. Now that I have an iPhone I think I’m going to do both a lot more.

So . . . What I’m doing with this post is using the WordPress app on my iPhone to share a picture I took with my it. I’m hoping this becomes easier and easier because I’m also dictating the text for this post.

I was moved to take this picture because of the two forlorn strawberries I saw in our little sink garbage collection. They must have been lost in the back of the fruit drawer; they were all dried out and had a little mold growing on them. I thought I would memorialize them and, here they are. I know, it’s no masterpiece and neither is this post. Like I said, I’m experimenting.


Heavenly Bacon . . . or Sky Bacon?

Sizzle, baby, sizzle

Death strips or Yummy Lozenges?

This blog is hosted by WordPress.com. I love it. It’s easy to maintain an organized, continuous presence on the web (assuming I post fairly frequently) and I have found it to be a continuously improving Content Management System as well, i.e. more than just a blog for me. This year the folks at WordPress launched a sort of challenge to those who use their services. It was to blog every day, if possible, or at least every week. I chose to accept the latter challenge, though I have declined to use the subjects they suggest every day.

However, today they suggested writing something about bacon and I just couldn’t resist. Having been raised in the world of smoked and luncheon meats (bologna, ham, hot dogs, head cheese!, liverwurst, and bacon – to name a few) I have a long-standing love/hate relationship with them. I am intimately familiar with almost all of them (head cheese was never a favorite of mine, but I’ve sold and delivered a fair amount), and I am pretty familiar with the health consequences of eating them, though there are lots of conflicting viewpoints; some with merit.

That said, I spent the summer between my first and second years of Law School (1974) working at a butcher shop in Gardena, California. We had a large, automated bacon-slicing machine and kept several hundred slabs of bacon around, which we sliced fresh each day. On Saturday, I would keep my eye on the case the sliced stuff was in and, when I noticed we had revealed a particularly lean part of the tray we laid out, I would snag a pound to take home for next day’s breakfast. My girlfriend at the time was from Vermont and we always had blueberry pancakes made on a Vermont Soapstone, drizzled with the best Vermont Fancy Maple Syrup. The bacon was thick-cut and the rind (skin) was left on, making each piece crunchy. These were incredible breakfasts, the memory of which has stuck with me all these years.

Now what does the title I’ve used have to do with anything remotely involved with bacon? There is a dessert found in many Mexican as well as Central and South American cuisines. It’s called Flan and, if you have not experienced it, think custard and Crème caramel for somewhat of an analogy. There are similarities. Like many dishes, there are numerous variants and the skill of the person baking it can change a delightful experience into a ho hum downing of a reasonably tasty sponge. Texture is quite important with this dish, IMO.

The type of Flan that stands out in my mind, however, is the Cuban version. It’s called Tocino del Cielo and it is – I guess – at least twice as rich as the kind I favor the most. For my tastes, it’s a little bit too rich. Nevertheless, it is clearly savored by quite a few people. Now to the title. I have always translated the name of this Cuban Flan in two different but related ways. The first is Sky Bacon or, literally, Bacon of the sky. My favorite translation, though, is Heavenly Bacon. Given that bacon is probably the richest meat you can purchase and cook without any preparation, I think attaching the word to an incredibly rich dessert makes some sense and, even though I find it a bit overbearing, adding heavenly kind of makes sense as well.

Do you know me (or someone who knows me)?

Six Degrees Probably Won't Cook This Dude

Do you like bacon, or do you think it will kill you to eat it? If the latter, do you eat it anyway?


Do You “Like” Me?

 

I Sure Do Like This!

 

One of the easiest ways to use Facebook is to “like” the things you actually take the time to read, unless of course either you don’t like what you read or you take even longer to post a comment and engage in conversation. Most of the time you’re probably skimming through stuff your friends or the Fan Pages you’ve “liked” are posting.

You might want to consider clicking the like button for those posts. It’s simple, quick, and goes a long way to let people know you’re actually paying attention. This is especially true of Fan Pages because the admins of those pages have access to Facebook Insights, a set of analytics that tells them if they’re reaching their audience or not. Feedback is one of the things that social is all about, most frequently in the form of some kind of engagement, e.g. comments to blogs, re-tweets, etc.

Clicking on the “like” tag is surely one of the best ways to engage with your friends and the brands and stores you care about. Give it a try. You’ll like it!


On Joining The Daily Post (wee/akly for me)

I received an email from WordPress informing me of a new service they’re going to provide, called The Daily Post and subtitled “Post something every day”. I like the idea that they’re offering advice, ideas, and support to those of us who would like to post more than we do. I have other feelings about it as well, some of which I share in a comment to their initial post. Here’s the text of that comment:

While I think this is a really good idea, I would have to add that my main interest is in communicating every day . . . regardless of the tool I use to do so. On some days that may take the form of a blog, on others a lot of tweeting, and still others might be engaging via Facebook (just because I have lots of friends in the social media world – all over the world). Heck, checking in with Foursquare, adding a comment, and sharing it is a useful form of communication (I think).

In addition, sometimes I use Amplify to post material and others I use Posterous. Maybe I’m too scattered, but I never know when the desire will hit me and whether I’ll be at my computer, out with my iPad or phone, or just at a tab in Firefox I don’t feel like leaving. I know I could just “Press This”, but I feel I need to know what others are offering as well.

Regardless, I love having WordPress for the heavy lifting. It is, after all, the place where it all comes together for me. I think I’m going to sign up for a weekly blather.

You folks provide an incredible service. Thank you.

So, that’s what I’m going to do. This is the first step. Stay tuned . . . all five of you! Please, if you have something to say by all means share it with me. Thanks.

Rick


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