the right bacon muffin

last week i took the week off from the kitchen. cooking for one was feeling a little grey, so i ate beans, avocados, rice, eggs and german pumpernickel bread for most of the week. i did spruce up the beans with garlic, onion, cayenne pepper and (mistakenly) cloves*.

*i was talking to my friend amy [about eating beans] and i swear she mentioned using cloves- it sounded weird but i figured "she's the expert", so i went with it. the cloves didn't ruin the beans but i did have to compensate with extra cayenne. yow za.

other then that my culinary escapades where meager.

friday night before the hacienda generationals and floating action played at the hub-bub i completed my long awaited bacon muffins. i used a basic recipe with a few special things in tow.

2 cups AP flour

1 tbs baking powder

1/2 tsp salt

1tbs sugar

3/4 slices bacon

1 cup milk

2 eggs well beaten

those special ingredients i used were both south carolina bacon (caw caw creek pastured pork) and raw milk.

when i took the muffins to the bub, folks didn't really seem to be as excited as i was that these ingredients where locally produced. maybe it was because the muffins could have used more bacon (i only have 2 pieces0.

in retrospect i should have waited to add the bacon until i had spooned out 1/2 the mix into the tins- that way 6 of the 12 would have been more bacon-y.

oh well.

bagels coming up soon.

get ready...