#National Bacon Lovers Day
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🥓 Happy National Bacon Lovers Day! 🥓
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08/20/2024 is World Mosquito Day🦟🌎, National Chocolate Pecan Pie Day 🇺🇸, National Lemonade Day 🍋🇺🇸, National Radio Day 📻🇺🇸, National Bacon Lovers Day 🥓🇬🇧
#world mosquito day#national chocolate pecan pie day#national lemonade day#national radio day#national bacon lovers day
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National Bacon Lovers Day
It’s National Bacon Lovers Day on August 20. Arguably our favorite in-office holiday, no smell on Earth is as attractive as the thin-sliced bacon sizzling in a pan and served with anything at hand. Bacon is the hero of every meal it’s incorporated into. No wonder it’s been such a massive part of western cuisine since 1500 B.C. This means, for thousands of years, we have relished the sweet-savory smell of bacon frying, and the chewy taste too. One could argue that it’s now coded into our D.N.A., a historic love for bacon.
History of National Bacon Lovers Day
While bacon has been a part of our diet as a species since 1500 B.C., pigs were domesticated from around 8500 B.C., so for seven thousand years, humans had bacon right under their noses, and didn’t know it. The term ‘bacon’ is used more precisely today than it was until well into the 16th century, before which it referred to any cut of pork. The process of curing bacon for human consumption has also been refined over the centuries but has remained relatively the same. The only difference today is that the standards of hygiene have improved, and the scale of bacon production and consumption has risen astronomically.
Bacon was such a desirable cut of pork that in the 12th century, a church in the English town of Great Dunmow challenged the married men to a wager of sorts. If a man could go a complete year and a day without quarreling with his wife, a side of bacon would be their prize. Thus was the birth of the term “bring home the bacon,” widely used today to describe a person who can take care of their family financially.
Fast forward a couple of centuries to when the industrial revolution takes the pork industry to a completely new level of production. Before then, bacon and other pork products were once produced at home. Most people kept private pigs and regularly slaughtered their stock for consumption. Even in urban environments, it was common for people to keep pigs in their basements. However, in the 1930s, this was stopped. The late 1700s saw the rise of commercial pig farming and bacon production. With rising population rates and an increase in available machinery, bacon was one of the first food items to be mass-produced. It is still widely a household favorite to this day.
National Bacon Lovers Day timeline
1490 Cuba Gets Some Royal Pigs
At the insistence of Queen Isabella of Castille, Christopher Columbus transports eight pigs to the island of Cuba.
1539 Pigs in America
Hernando de Soto offloads 13 pigs in Tampa Bay, and many escape from Spanish activity.
1770 Load Up The Trucks
John Harris sets up the first large-scale bacon curing business in the English town of Caine in Wiltshire.
1883 The Pig Industry
Oscar Mayer, an industry leader in bacon curing and production, is established in the United States.
1980 You Had Me At Bacon
Hardees adds bacon to their menu as a topping, one of the first fast-food companies to do so.
National Bacon Lovers Day FAQs
Can I eat bacon raw?
No, uncooked bacon can cause illnesses. Please, prepare your bacon properly before eating.
What’s the best thing to eat bacon with?
There is no right or wrong answer here. It’s up to you because there is no such thing as food that doesn’t pair well with bacon.
What’s the best type of bacon?
Traditionally, back bacon is the best cut, but strictly speaking, the pig determines the superiority of bacon.
National Bacon Lovers Day Activities
Have an English breakfast
Be creative with it
Wrap some bacon, and donate it
It's Bacon Lovers Day, so we have to eat the stuff! Let's not forget where it all started, back bacon with a side of eggs and some pieces of toast, and voila.
Bacon is one of the most versatile meat there is. It makes everything taste better. Would you like bacon with that olive? Yes, please!
Bacon is a relatively inexpensive cut of meat, and it does have decent protein and fat content for a family that might need the calories. Spread a little National Bacon Lovers Day spirit, and give to the less fortunate.
5 Ways Bacon Impacts Our Lives
Living in America
It's breakfast meat
That’s a lot of bacon
We love bacon, it won’t go
The meaning of the word
268.04 million Americans consume bacon annually.
Of all the bacon produced in the United States, 70% is consumed at the breakfast table.
The amount of bacon produced in America each year exceeds two billion pounds.
In the 1980s, health movements attempted to change the story around bacon, and bacon sales took a hit.
Bacon means “meat from the back of an animal.
Why We Love National Bacon Lovers Day
It’s bacon
A chance to have a family meal
Bacon in the office
We don’t care how it's prepared. As long as it's well cooked, we’re in. We just love bacon.
Breakfast is often had in a rush, and not as a family. On National Bacon Lovers Day, you can enjoy a group morning meal that honors one of our favorite cuts of meat.
Any reason to bring bacon to work is a reason to celebrate. Bacon is highly prized, and we can’t wait to share our love for it with our office family.
Source
#BBQ Bacon Burger#Cowboy Pepper Burger#El Diablo Burger#Beef Bacon Cheese Dog#Bacon Mushroom Mikeburger#Chicken and Waffle#animal style fries#Maple Bacon Log#Potato Soup#Bacon Wrapped Jalapenos#Bacon Jalapeno Poppers#Chow Line#bacon wrapped mushrooms#Breakfast Waffle Burger#Sumo Burger#Double Bacon Cheese Burger#USA#Canada#Switzerland#travel#vacation#restaurant#Liver pie with beets & bacon Smørrebrød#Zax Burger#National Bacon Lovers Day#20 August#NationalBaconLoversDay
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Today is 20th of August.
Today is World Mosquito Day, National Radio Day, National Chocolate Pecan Pie Day, National Bacon Lovers Day.
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It’s #NationalBaconLoversDay! I am definitely a lover of bacon, so much so that it’s one of the pig-related words whose etymology I explored in this short video!
#national bacon lovers day#bacon lovers day#bacon#pig#pigs#etymology#words#language#linguistics#word nerd#wordnerd#history of the english language#history of english#lingblr#historical linguistics#lingcomm#video#youtube
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Holidays 10.28
Holidays
Bhai Dooj (India)
Bhai Tika (Nepal)
Children’s Day (Australia)
Chucks-N-Pearls Day
Civil Servants’ Day (Brazil)
Common Fig Day (French Republic)
Cox Plate Day (Australia)
Day of International Concern About Young People and Gun Violence
Engineer’s Day (Venezuela)
Flying Baby Day
Folly Day
Gone-ta-Pott Day [every 28th]
Hari Sumpah Pemuda (Youth Pledge Day; Indonesia)
Honoring the Nation’s First Responders Day
International Animation Day
International Creole Day
Liberation of Ukraine from Nazi Invaders Day (Ukraine)
Milvian Bridge Day
National Caroline Day
National Comprehensive Sex Education Call-In Day
National Cry Yourself to Sleep Day
National Day of Outrage
National First Responders Day
National I Love You Day
National Immigrants Day
National Internal Medicine Day
National Internment Commemoration Day (Canada)
National William Day
Ohi Day (a.k.a. Ochi! Day or Oxi Day; Cyprus, Greece)
Part Your Hair Crooked Just To See If Anyone Will Say Anything About It Day
Plush Animal Lover's Day
Prefectural Earthquake Disaster Prevention Day (Gifu, Japan)
Q Day
Republic Day Eve (Turkey)
Separation of Church and State Day
Stan Lee Day (Los Angeles)
Stargate Day
Statue of Liberty Day
Ticker-Tape Parade Day
Time Day
Twitter Emancipation Day
Ugly Pickup Truck Day
Vote Early Day
World Judo Day
World Tobacco Growers’ Day
Youth Pledge Day (Indonesia)
Food & Drink Celebrations
National Chocolate Day
Wild Foods Day
4th & Last Monday in October
African-American Cotton Pickers’ Day [4th Monday]
Bank Holiday (Ireland) [Last Monday]
Equality Day (Antarctica) [4th Monday]
Green Monday [Monday of Last Full Week]
International School Library Day [4th Monday]
Labour Day (New Zealand) [4th Monday]
La Saoire i mi Dheireadh Fomhair [Last Monday]
Meatless Monday [Last Monday of Each Month]
Meditation Monday [Every Monday]
Monday Musings [Every Monday]
Moody Monday [Last Monday of Each Month]
Motivation Monday [Every Monday]
October Bank Holiday (Ireland) [Last Monday]
School Library Day (Canada) [Last Monday]
Independence & Related Days
Bokonton (Declared; 2007) [unrecognized]
Czechoslovakia (Now the Czech Republic; from Austria-Hungary, 1918)
Erusia (Declared; 2008) [unrecognized]
Foundation Day (Davao Occidental, Philippines)
United Republics of Michigan (Declared; 2019) [unrecognized]
Weekly Holidays beginning October 28 (Last Week of October)
Hudson Valley Restaurant Week (Hudson Valley, New York) [thru 11.10]
Festivals Beginning October 28, 2024
American Indian Tourism Conference (Marksville, Louisiana) [thru 10.31]
Supply Side West (Las Vegas, Nevada) [thru 10.31]
TechCrunch Disrupt (San Francisco, California) [thru 10.30]
Tokyo International Film Festival (Tokyo, Japan) [thru 11.6]
Feast Days
Abdias of Babylon (Christian; Saint)
Abgar V of Edessa (Eastern Orthodox Church)
Ayad Akhtar (Writerism)
Eadsige (Christian; Saint)
Evelyn Waugh (Writerism)
Extra Kinky Day (Pastafarian)
Faro, Bishop of Meauz (Christian; Saint)
Feast of the Einherjar (Norse)
Feast of the Lord of Miracles (Peru)
Fidelis of Como (Roman Catholic Church)
Firmilian (Christian; Saint)
Francis Bacon (Artology)
Fyribod (a.k.a. Forebode; Norse beginning of Winter)
Godwin of Stavelot (Christian; Saint)
Gumby Day (Church of the SubGenius; Saint)
Isis/Osiris Mysteries I (Pagan)
Job of Pochayiv (repose) (Eastern Orthodox Church)
Jude Thaddeus (a.k.a. Jude the Apostle; Western Christianity)
Leibnitz (Positivist; Saint)
Lord of Miracles (Lima; Christian; Saint)
Makoshe’s Holiday (Honoring Mother Earth; Asatru/Pagan Slavic)
Michael Noakes (Artology)
Neot (Christian; Saint)
Paraskrevi of Iconium (Christian; Saint)
Simon the Zealot (a.k.a. Simon the Canaanite; Simon the Apostle; Western Christianity)
The Tortoise (Muppetism)
Lucky & Unlucky Days
Butsumetsu (仏滅 Japan) [Unlucky all day.]
Umu Limnu (Evil Day; Babylonian Calendar; 50 of 60)
Premieres
All Quiet on the Western Front (Film; 2022)
An Alpine Symphony, by Richard Strauss (Tone Poem; 1915)
Barking Dogs Don’t Fite (Fleischer/Famous Popeye Cartoon; 1949)
Because I Got High, by Afroman (Song; 2001)
Bee Movie (Animated Film; 2007)
Black Beauty (Hanna-Barbera Animated TV Special; 1978)
The Blue Danube (MGM Cartoon; 1939)
Breakfast at Tiffany’s, by Truman Capote (Novella; 1958)
Decade, by Neil Young (Compilation Album; 1977)
Decline and Fall, by Evelyn Waugh (Novel; 1928)
The Desperate Showers (George of the Jungle Cartoon; 1967) [#8]
Droopy (Tex Avery Droopy MGM Cartoon; 1955)
Educating Rita (Film; 1983)
The Futurological Congress: From the Memoirs of Ijon Tichy, by Stanisław Lem (Novel; 1971)
Gulliver’s Travels, by Jonathan Swift (Novel; 1726)
How Green Was My Valley (Film; 1941)
Inferno (Film; 2016)
Kiss Meets the Phantom of the Park (TV movie; 1978)
The Legend of Zorro (Film; 2005)
Man's Search for Meaning, by Viktor E. Frankl (Philosophical Book; 1959)
News of the World, by Queen (Album; 1978)
The Ones Who Walk Away from Omelas, by Ursula K. Le Guin (Short Story; 1973)
The Pet Store (Disney Cartoon; 1933)
Pinterest (Social Media App; 2009)
Pop ‘im Pop! (WB LT Cartoon; 1950)
Puss in Boots (Animated Film; 2011)
Pussy Willie (Oswald the Lucky Rabbit Cartoon; 1929)
Puttin’ On the Dog (Tom & Jerry Cartoon; 1944)
The Quail Hunt (Oswald the Lucky Rabbit Cartoon; 1935)
Richard Pryor … Here and Now (Stand-Up Comedy Film; 1983)
Rotten Hood (Super Chicken Cartoon; 1967) [#18
The Rum Diary (Film; 2011)
Stargate (Film; 1994)
String Along Pink (Pink Panther Cartoon; 1978)
Supermarket Pink (Pink Panther Cartoon; 1978)
Talking Book, by Stevie Wonder (Album; 1972)
Tinker Bell (Animated Film; 2008)
We Can’t Dance, by Genesis (Album; 1991)
Today’s Name Days
Judas, Simon, Thaddeus (Austria)
Juda, Šimun, Siniša, Tadej, Tadija (Croatia)
Státní Svátek (Czech Republic)
Judas, Simon (Denmark)
Siim, Siimo, Siimon, Siimu, Simmo, Simmu, Simun (Estonia)
Simo (Finland)
Jude, Simon (France)
Freddy, Simon (Germany)
Evniki, Vili (Greece)
Simon, Szimonetta (Hungary)
Giuda, Simone (Italy)
Antoņina, Ņina, Ninona, Zemgals (Latvia)
Almantė, Gaudrimas, Simas, Simonas, Tadas (Lithuania)
Simen, Simon (Norway)
Juda, Szymon, Tadeusz, Wszeciech (Poland)
Iachint (Romania)
Dobromila (Slovakia)
Judas, Simón (Spain)
Simon, Simone (Sweden)
Nestor (Ukraine)
Dayanara, Eunice, Jonah, Jonas, Jude, Liberty, Simeon, Simon, Simone, Thad, Thaddea, Thaddeus (USA)
Today is Also…
Day of Year: Day 302 of 2024; 64 days remaining in the year
ISO: Day 1 of Week 44 of 2024
Celtic Tree Calendar: Hagal (Hailstone) [Day 2 of 28]
Chinese: Month 9 (Jia-Xu), Day 26 (Yi-Chou)
Chinese Year of the: Dragon 4722 (until January 29, 2025) [Wu-Chen]
Hebrew: 26 Tishri 5785
Islamic: 24 Rabi II 1446
J Cal: 2 Wood; Oneday [1 of 30]
Julian: 14 October 2024
Moon: 12%: Waning Crescent
Positivist: 22 Descartes (11th Month) [Gibbon / Robertson]
Runic Half Month: Wyn (Joy) [Day 6 of 15]
Season: Autumn or Fall (Day 36 of 90)
Week: Last Week of October
Zodiac: Scorpio (Day 5 of 30)
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September 25, 2023
One thing that Black people know how to do is cook. Over the years, the look of the culinary industry has drastically changed. From the traditional eating standards to Instagram chefs, the chefs in the aprons share one thing in common: being the best at what they do. For National Cooking Day on Sept. 25, Black Enterprise highlights five chefs killing the game in their respective lanes.
According to National Today, National Cooking Day was set up to encourage and inspire food lovers to try something new and explore the true beauty of the kitchen. From finger-licking good barbecue to fine-dining sous chefs, these five culinary artists have created a lane of their own.
Rodney Scott – South Carolina
Scott is known to make your mouth water with his traditional barbecue recipes and is often referred to as one of the U.S.’s master pit masters; the chef and business owner has made his mark as one of the industry’s favorites. His popular restaurant, Rodney Scott’s Whole Hog BBQ, is a staple in the Charleston community, serving fried chicken, pit-cooked chicken, mac and cheese, and, oh yeah, whole pigs.
He gives his feedback to those coming up behind him as a judge on Food Network’s BBQ Brawl.
Ayo Adeyemi – London
Chef Adeyemi has brought West Africa to the U.K. As head chef of London’s Michelin-star restaurant, Akoko, Adeyemi has changed how traditional African food is celebrated.
“When I was growing up in the industry as a young chef, restaurants like this weren’t around,” Adeyemi said, according to SCMP. “So I was forced to have to learn the modern British culture, the modern Asian culture, the modern French culture.”
Under the chef’s leadership, the menu now hosts an interesting take on jollof rice, served with BBQ, native blue lobster, and smoked goat with mustard seeds.
Nyesha Arrington – California
Her multiracial upbringing has made her keen sense of taste a powerful force in the industry. Arrington, who grew up with a Korean and Black background, trained with top cooks to pick up a spatula and has served as the head chef at Wilshire in Santa Monica, California. Arrington prides herself on concurring many food lanes, including “that path of France and nouvelle cuisine,” she told The New York Times, but she says the main thing she loves is finding the common denominator in food.
While she has made appearances in the Los Angeles Times and GQ, she currently stars as a judge on the cooking competition show Next Level Chef.
Jerrelle Guy – Florida
If you have a sweet tooth, make sure you’re following Jerrelle Guy. Her mouth-watering treats come with a unique spin, ranging from black bean brownies to brown sugar strawberry jalapeno lime pie. Her different recipes have given her a reputation to be proud of, catching the eye of fellow Black girl chefs like Carla Hall, and she was even nominated for a prestigious James Beard Award.
The cookbook author has also been featured on the Netflix series High on the Hog.
Chef Resha – YouTube
If you’re looking for simple but fulfilling recipes, tap into Chef Resha’s delicious YouTube page. So many chefs used the pandemic to uplift their craft, and Resha is one of several that wears the crown. Check out her steak and cheese stuffed peppers or bacon cheeseburger egg rolls recipe and tell her BE sent you.
#Celebrate National Cooking Day With These 5 Black Chefs Who Have Changed The Way We Eat#Black Chefs#cooking
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HAPPY NATIONAL LOVER'S DAY!!! There are many days dedicated to it, some being about love between people, such as Global Love Day and Valentine's Day, and some being about love for inanimate objects like yarn, garlic and bacon. But Lover's Day is just for lovers! It is a day for romance, and a day when partners express their love for each other.
Source - https://mewe.com/p/bikinisummer
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Kick Ass Cupcakes: A Sweet, Savory Experience You Can’t Miss
If you’re a fan of mouthwatering cupcakes with a twist, look no further than Kick Ass Cupcakes, a store that has been satisfying sweet tooths across the nation with their irresistible range of gourmet cupcakes. Whether you’re in the mood for a traditional flavor or something with a bit more flair, Kick Ass Cupcakes offers a selection that caters to all tastes. In this article, we’ll dive deep into why this brand is quickly becoming the go-to cupcake shop for dessert lovers everywhere.
What is Kick Ass Cupcakes?
Founded in 2007, Kick Ass Cupcakes is a unique bakery offering a fun and delicious assortment of cupcakes designed to leave a lasting impression. Known for their bold flavors, vibrant designs, and creative approach to the classic cupcake, Kick Ass Cupcakes has garnered a dedicated following of fans who can’t get enough of their delicious treats.
Located in the heart of major cities, Kick Ass Cupcakes has built a reputation for delivering high-quality, handcrafted cupcakes that satisfy even the most discerning dessert connoisseurs. The store offers cupcakes made from the finest ingredients, ensuring that every bite is packed with flavor, decadence, and a little bit of attitude.
Why Choose Kick Ass Cupcakes?
There are plenty of cupcake shops out there, but Kick Ass Cupcakes stands out for a few key reasons that keep customers coming back for more.
1. Creative and Unique Flavors One of the key features of Kick Ass Cupcakes is their incredible range of cupcake flavors. Gone are the days of just chocolate and vanilla. At Kick Ass, you can indulge in exotic flavor combinations like Maple Bacon, Peanut Butter Cup, and Caramel Sea Salt. The inventive flavor offerings make each visit an exciting adventure, and there’s always something new to try.
2. Handcrafted, High-Quality Ingredients At Kick Ass Cupcakes, quality is never compromised. Every cupcake is made from scratch using the finest ingredients, ensuring a fresh and delicious treat every time. Their commitment to quality ingredients, paired with expert baking techniques, guarantees cupcakes that are moist, flavorful, and a true delight.
3. Customization Options Whether you’re celebrating a special occasion or looking for a unique gift, Kick Ass Cupcakes offers a range of customization options. You can request personalized messages, special colors, or even themed cupcakes that match your event’s vibe. Their attention to detail ensures that your cupcakes are not only delicious but also visually stunning.
4. Fun and Bold Branding True to its name, Kick Ass Cupcakes incorporates a bold and playful attitude into its branding. From the fun names of the cupcakes to the vibrant packaging, everything about this brand is designed to make you smile. Whether you’re buying cupcakes for yourself or gifting them to someone special, you’ll be sure to appreciate the upbeat and cheeky charm of the store.
5. Sustainability and Local Sourcing In addition to their delicious offerings, Kick Ass Cupcakes prides itself on its commitment to sustainability. They strive to use locally sourced ingredients whenever possible and are continually working to reduce their environmental impact. By supporting local farmers and suppliers, Kick Ass Cupcakes is able to provide customers with not only the freshest ingredients but also contribute positively to the local community.
Kick Ass Cupcakes Menu: Something for Everyone
No matter what your cupcake preferences are, Kick Ass Cupcakes has a flavor to satisfy everyone. Some of their most popular options include:
Classic Chocolate Cupcake: A rich, decadent chocolate cake topped with creamy chocolate frosting.
Vanilla Bean Delight: A light and fluffy vanilla cupcake topped with velvety vanilla frosting.
Carrot Cake Cupcake: A spiced carrot cake cupcake topped with cream cheese frosting for the perfect balance of flavors.
Red Velvet: The classic red velvet with a tangy cream cheese frosting that is both rich and light.
Peanut Butter Cup: A chocolate cupcake filled with creamy peanut butter and topped with a peanut butter frosting.
Maple Bacon: Sweet and savory maple-flavored cupcake topped with crispy bacon pieces for an unforgettable flavor experience.
Vegan and Gluten-Free Options: Kick Ass Cupcakes also offers vegan and gluten-free options for customers with dietary restrictions, ensuring that everyone can enjoy their delicious cupcakes.
Where to Find Kick Ass Cupcakes
Kick Ass Cupcakes has expanded to various cities across the country, allowing fans of the brand to enjoy their cupcakes no matter where they are. While the locations may vary, you can also order cupcakes online through their website and have them shipped directly to your door, making it easier than ever to satisfy your cupcake cravings.
The Perfect Gift: Cupcakes for Any Occasion
Looking for the perfect gift? Kick Ass Cupcakes is a great choice for birthdays, weddings, corporate events, or any occasion that calls for something sweet. Their beautifully crafted cupcakes, customizable options, and bold flavors make them a memorable and thoughtful gift for anyone who appreciates high-quality desserts.
Conclusion: Kick Ass Cupcakes Are Worth the Hype
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Soup brings comfort in a bowl
Check out my latest column https://www.timesherald.com/2025/01/08/soup-brings-comfort-in-a-bowl/
From pho, borscht and mulligatawny to matzo ball, minestrone and avgolemono, there’s a soup tied to many cultures. These recipes are typically based upon the country’s available ingredients, geography and climate.
For example, beets are the main ingredient in borscht, a popular Eastern European soup. Beets are plentiful in places like Ukraine since the colder weather is conducive to growing the vegetable.
Here in the United States, many regions have a soup attached to them. Think gumbo (New Orleans), clam chowder (New England), Manhattan clam chowder (New York City) and pepper pot (Philadelphia).
The versatility, ease of preparation and the fact that it’s comfort in a bowl make soup a favorite, especially as we enter the colder months.
Did you know that in 1984, Campbell Soup Co. (you know, those iconic red and white cans) designated January as National Soup Month.
Making soup is an ideal way to use up leftovers such as vegetables, pasta, fresh herbs and proteins. Home cooks usually have a few soups in their repertoire, quite often ones that mom or grandma handed down, that bring back warm memories of days gone by.
For me it’s my grandmother’s trifecta of matzo ball, mushroom and barley and split pea. To this day, they are in my repertoire; her borscht, well, it’s not.
For those with little time on their hands, soup is the perfect meal served along with a freshly baked loaf of bread.
As the seasons change, soup ingredients and variety follow suit. Soups become lighter and are served cold or warm, with seasonal vegetables, etc.
Perfect for a hot summer day are gazpacho, icy watermelon soup or vichyssoise.
Soup is most often thought of as an appetizer or entrée. Most don’t think of it as a dessert. The cookbook featured below has two dozen soups to serve as a sweet ending to a meal. Strawberry soup with crème anglaise swirl or a spin on traditional peach melba (peach melba soup) with raspberry swirl and almond biscotti are two on my list to prepare when warmer weather arrives.
The Specialty Food Association said, “Unlike TikTok food trends, soup has staying power, and never really goes out of style.”
For me, soup cookbooks, don’t go out of style.
A recent addition to my collection is “300 Sensational Soups” by Carla Snyder and Meredith Deeds (2024, Robert Rose Inc., $24.95)
The title begins with stocks, the base of most soups.
The authors’ write: “In a perfect world, everyone would make soup with homemade stock. Stock made from scratch, with quality ingredients, can elevate a soup from simple to sublime. And the good news is, stocks are much easier to make than most home cooks think.”
When time is of the essence, it is suggested to purchase quality stocks and broth. Recipes for a variety of stocks are provided. From there, the chapters include vegetable, bean, cheese, meat lover, chicken and turkey, fish, chowders and chilled and dessert soups.
For those who enjoy exploring a world of soups, you’re covered with 50 soup recipes from around the world.
The all-encompassing book’s last chapter is called “Gilding the Lily: Toppings and garnishes.” Here you’ll find recipes for fried sage leaves, bacon croutons and fluffy dumpling batter among many others.
The authors said they think almost every soup benefits from a garnish. Each recipe has an interesting headnote and helpful tips. Some recipes provide a variation using a swap out ingredient.
Soup is one dish that can easily be reinvented. Take a recipe and experiment with different flavors and textures. It is easy to make a recipe gluten-free, vegetarian or vegan.
The authors said: “Soup is not just another meal — it’s comfort in a bowl, love on a spoon, satisfaction simmering on the stove. And all this goodness comes together so easily.”
So, get out that big soup pot and start out with these recipes from the book.
For the recipe for Arugula Soup With Salmon and Roasted Grape Tomatoes, visit bit.ly/40bEnB1.
And remember this quote from Marge Kennedy: “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
Roasted Yellow Pepper Soup With Cilantro Cream
The headnote says: “Roasting the peppers gives this lovely golden soup a vibrant flavor. The green Cilantro Cream on top makes it as pretty as a picture.”
Serves 4 to 6
Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup finely chopped shallots
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 roasted yellow bell peppers, coarsely chopped
5 cups chicken stock
Freshly squeezed lemon juice
Cilantro Cream (recipe follows)
Directions:
In a large pot, melt butter over medium-low heat. Add garlic, shallots, thyme, salt and pepper; sauté until shallots are softened, about 6 minutes. Add yellow peppers and stock;cover and simmer until peppers are very soft, 12 to 15 minutes.
Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth, thinning with a little more stock, if necessary. Return to the pot, if necessary, and add lemon juice to taste. Taste and adjust seasoning with salt and pepper, if necessary.
Ladle into heated bowls and top each with a dollop of cilantro cream.
Tip: If not using homemade chicken stock, be sure to purchase a low-sodium brand.
Cilantro Cream
Makes about 1 ¼ cups, enough to garnish 8 to 12 servings
Ingredients:
1 jalapeno pepper, seeded and minced
1 cup packed fresh cilantro, finely chopped
1 cup sour cream
1 tablespoon freshly squeezed lime juice
Pinch of salt
Directions:
In a small bowl, combine jalapeno, cilantro, sour cream, lime juice and salt. Store in an airtight container in the refrigerator for up to 2 days.
Coconut Curry and Shrimp Soup
The headnote says: “Thai red curry paste, which you can find in the Asian section of most grocery stores, is one of our favorite add-ins when we want to kick up the flavor in a soup. Here, we’ve used it to lend a punch to this rich and creamy coconut milk–based soup. Mushrooms and shrimp make it a meal, but it’s the wonderful balance of spicy, sweet and a little sour that keeps us coming back for more.”
Serves 6
Ingredients:
4 cups chicken stock
2 ½ tablespoons granulated sugar
2 ½ tablespoons fish sauce (nam pla)
1 ½ teaspoons Thai red curry paste
2 cans (each 14 ounces) unsweetened coconut milk
8 ounces mushrooms, sliced
1 pound medium shrimp, peeled and deveined
1⁄3 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
Whole fresh cilantro leaves
Directions:
In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut milk and return to a boil. Add mushrooms, reduce heat and simmer until tender, about 4 minutes. Add shrimp and simmer until pink and opaque, about 2 minutes. Remove from heat and stir in chopped cilantro and lime juice.
Ladle into heated bowls and garnish with whole cilantro leaves.
Succotash Sausage Soup
The headnote says: “Succotash is a favorite late-summer side dish. In this creamy soup, we’ve made it a meal by adding hearty kielbasa sausage.”
Serves 6 to 8
Ingredients:
¼ cup unsalted butter
1 pound kielbasa sausage, cut into thin half-moons
2 cups chopped leeks, white and light green parts only
3 garlic cloves, chopped
1 large red bell pepper, finely chopped
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
6 cups chicken stock
2 cups frozen baby lima beans, thawed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 can (14 ounces) cream-style corn
1 ½ cups fresh or frozen white corn kernels, thawed if frozen
½ cup whipping cream
Fresh thyme leaves
Directions:
In a large, heavy pot, melt butter over medium heat. Add sausage, leeks, garlic and red pepper; sauté until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; sauté for 2 minutes.
Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often. Do not let boil.
Ladle into heated bowls and garnish each with a few thyme leaves.
Tip: To trim leeks, cut off and discard the root end and the dark green tops (or save the tops for stock). Cut leeks lengthwise and wash under running water to remove any grit or dirt. Then cut as directed in the recipe.
Recipes and images courtesy of .....
(2024, Robert Rose Inc., $24.95)
Photos: (Colin Erricson)
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.
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❤️ 🥓 Happy National Bacon Lovers Day! 🥓 ❤️
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08/20/2023 is World Mosquito Day 🦟🌏, National Chocolate Pecan Pie Day 🇺🇲, National Lemonade Day 🍋🇺🇲, National Radio Day 📻🇺🇲, National Bacon Lovers Day 🥓🇬🇧
#world mosquito day#national chocolate pecan pie day#national lemonade day#national radio day#national bacon lovers day
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National Poutine Day
In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries, and we celebrate it today, on National Poutine Day. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word "pudding," which is spelled pouding in French, or from poutine, which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the French-dominated regions of Quebec and New Brunswick, but as "poo-teen" elsewhere.
According to the most widely known and accepted story, poutine was first served at L’Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, "Ça va faire une maudite poutine," which roughly translates to "That's going to make a dreadful mess." A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, "This is poutine." The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called patate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-patate-sauce.
No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald's in 1990. Canadian fast-food chain Harvey's debuted it on menus across the country in 1992.
But poutine wasn't to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke's Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called "Disco Fries" became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States, and took hold in other countries as well, such as the United Kingdom and Russia.
As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.
Festivals devoted to poutine are held across Canada throughout the year. Montreal, Ottawa, and Toronto are some cities that hold them. On National Poutine Day, events are held and specials are available at restaurants in countries like Canada and the United States. For example, My Meatball Place in Toronto has given away free samples of meatball and vegan poutine, and The Hops Spot in Syracuse has offered half-price poutine. With so many types of poutine—and so many restaurants that serve it in some parts of the world—there is no reason to remain hungry on National Poutine Day.
How to Observe National Poutine Day (Canada)
Here are some ideas on how to celebrate the day:
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey's or at another fast food restaurant in Canada.
Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.
See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.
Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.
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#Poutine 911#Le Roy Jucep#the original one#Drummondville#Québec#travel#summer 2015#food#fries#cheese curd#gravy#restaurant#Poutine the Works#Bacon Double Cheese Poutine#Pulled Pork Poutine#Butter Chicken Poutine#Meat Lovers Poutine#National Poutine Day#Canada#NationalPoutineDayCanada#11 April#street food#vacation#2018#2012#Montréal
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Plan Your Perfect Getaway with Palm Springs Weekend Rentals
Looking for a relaxing weekend getaway in Palm Springs? With its warm desert air, scenic landscapes, and easy access to many activities, Palm Springs is the ideal spot for a quick escape. Our Palm Springs weekend rentals offer home comforts in villa-like settings, perfect for unwinding or exploring the city’s famous attractions. Choose from spacious homes and townhomes that feature private pools, fully equipped kitchens, and cozy, modern designs.
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Things to Do in Palm Springs
Palm Springs is full of things to do, from scenic hikes to unique museums and even stargazing. Here’s a quick list of activities to enjoy nearby while staying in one of our Palm Springs rentals:
Palm Springs Aerial Tramway: Experience the best views in Palm Springs with a ride on the Palm Springs Aerial Tramway. This tramway is the largest of its kind and gives you sweeping views of Coachella Valley and San Jacinto Peak. Stop for lunch at the mountain top or continue hiking into the hills for more adventure.
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Palm Springs Art Museum: Art lovers will appreciate this museum's collection of contemporary works, especially its exhibits focused on the American West and desert themes. It’s a great stop for anyone interested in art, with collections that range from paintings to glass and sculptures.
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Joshua Tree National Park: For a nature day trip, Joshua Tree is less than an hour from Palm Springs. This national park is famous for its unique trees and rugged rock formations. You can enjoy a scenic drive or a peaceful hike through Hidden Valley and other trails.
Living Desert Zoo & Gardens: Just a short drive from Palm Springs, this zoo recreates North American and African desert environments, with animals and plants native to the regions. You can even feed giraffes for a unique experience!
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VillageFest: Every Thursday, downtown Palm Springs comes alive with food vendors, art displays, and live music. It’s an easy and fun way to sample local treats and browse the creations of local artisans.
Golf Courses: Palm Springs is known for its scenic golf courses, including Indian Canyons Golf Resort and Desert Willow Golf Resort. Each course offers a unique blend of stunning landscapes and challenging play.
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Dining Options in Palm Springs
During your stay, make sure to check out Palm Springs’ diverse food scene:
4 Saints: Located at the Kimpton Rowan Hotel, this rooftop restaurant offers Modern American dishes and a gorgeous mountain view, making it a perfect spot for a memorable meal.
Birba: This Italian eatery serves delicious pizzas and pastas in a beautiful outdoor setting, ideal for dining under the stars.
Cheeky’s Palm Springs: A popular brunch spot, Cheeky’s is known for its creative menu and local flair. Be sure to try the famous bacon flight!
The Pink Cabana: With Moroccan-inspired dishes, this restaurant is a great pick for those looking to try something new while enjoying classic Palm Springs style.
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Stay Comfortable with Our Palm Springs Rentals
Whether you’re traveling solo, with a group of friends, or bringing the family, our weekend rentals provide a comfortable and convenient base for exploring Palm Springs. Each villa-like home or townhome is designed with relaxation in mind, featuring everything from fully furnished living spaces to private pools and patios.
Staying in one of our Palm Springs rentals allows you to experience the city like a local. Enjoy privacy, plenty of space, and amenities tailored to your needs. With a location close to all the top attractions, you can easily explore everything Palm Springs has to offer without straying far from your home away from home.
So, if you’re ready for a weekend of relaxation and fun, book one of our Palm Springs weekend rentals today and start planning your perfect escape!
If you have any queries, please visit our website at www.desertparadisevacation.com or Mail us at desertparadiserentals@gmail.com. We’re here to help make your stay at Desert Paradise Rentals unforgettable.
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Just a couple of weeks ago we had #NationalBaconLoversDay, but now it’s #InternationalBaconDay – and far be it from me to miss a chance to celebrate bacon! So here’s my short video on pig-related words!
#international bacon day#national bacon lovers day#bacon day#bacon#pig#pigs#etymology#wotd#connectedatbirth#words#language#linguistics#word nerd#wordnerd#history of the english language#history of english#historical linguistics#lingcomm#lingblr#video#youtube
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