#National Bacon Lovers Day

[doctorfriend79]

🥓 Happy National Bacon Lovers Day! 🥓

[murderousink23]

08/20/2024 is World Mosquito Day🦟🌎, National Chocolate Pecan Pie Day 🇺🇸, National Lemonade Day 🍋🇺🇸, National Radio Day 📻🇺🇸, National Bacon Lovers Day 🥓🇬🇧

[rabbitcruiser]

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

[subby-sab]

Today is 20th of August.

Today is World Mosquito Day, National Radio Day, National Chocolate Pecan Pie Day, National Bacon Lovers Day.

[alliterative-endlessknot]

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!

[kusochek-cat]

[floridaboiler]

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

[brookstonalmanac]

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)

[reasoningdaily]

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.

[avnnetwork]

A Local’s Guide to Pigeon Forge’s Best Restaurants

Pigeon Forge, TN, is a charming town nestled in the heart of the Smoky Mountains, offering visitors a variety of attractions, entertainment, and outdoor activities. While it’s known for its scenic beauty and famous landmarks like Dollywood and the Great Smoky Mountains National Park, Pigeon Forge is also home to a vibrant food scene. Whether you’re a local or a tourist, you'll find no shortage of fantastic places to eat. This guide will take you through some of the best restaurants in Pigeon Forge that are sure to satisfy any craving.

1. Southern Comfort Food at Its Best

If you’re looking to experience authentic Southern comfort food, Pigeon Forge has plenty to offer. A perfect start to your culinary adventure is diving into some classic Southern dishes like fried chicken, cornbread, mashed potatoes, and biscuits. These are the kind of hearty, home-style meals that make you feel right at home, even when you're far away from your own kitchen.

Many of the local restaurants feature large portions of rich and flavorful dishes that will leave you full and satisfied. One restaurant in particular serves up a mouthwatering fried chicken that's crispy on the outside and tender on the inside. Pair it with some creamy mashed potatoes and a fresh vegetable, and you'll have yourself a meal that’s both filling and delicious. Add in a side of collard greens, and you're in for a true Southern feast.

2. Savoring the Smoky Mountain Flavors

The Smoky Mountains not only provide stunning views and outdoor experiences but also influence the flavors of the food you’ll find in Pigeon Forge. Restaurants in the area love to incorporate local ingredients into their menus, which means you'll be treated to fresh, seasonal, and flavorful dishes.

A lot of the best spots in Pigeon Forge pride themselves on using locally sourced ingredients to prepare meals that are both delicious and sustainable. Whether it’s the mountain trout, which is fresh and tender, or the various cuts of meats smoked right on site, the flavors of the Smoky Mountains will not disappoint. The attention to detail in the preparation and the use of natural ingredients ensures that every meal feels authentic and true to the region's traditions.

3. A Culinary Experience You Won’t Forget in Pigeon Forge, TN

For those looking to explore the full range of Pigeon Forge’s food scene, Pigeon Forge TN offers more than just Southern comfort food. In fact, you’ll find a range of international cuisines here, from Italian to Mexican, all prepared with a unique local flair. The great thing about Pigeon Forge is that no matter what you’re in the mood for, there’s a restaurant waiting to serve you something delicious.

From local favorites like Italian pasta dishes to tacos and burritos filled with bold flavors, there's no shortage of variety in the area. Many of the restaurants feature outdoor patios or cozy interiors, giving you a chance to relax and enjoy your meal while soaking in the mountain air. The atmosphere in Pigeon Forge's eateries is always welcoming and friendly, making it the perfect place to dine with family, friends, or even on a romantic night out.

4. The Perfect Spot for Breakfast or Brunch

Starting your day in Pigeon Forge is a treat, thanks to the fantastic breakfast and brunch spots around town. From fluffy pancakes to omelets filled with savory ingredients, Pigeon Forge has options that are bound to please any breakfast lover.

One standout spot offers a delicious selection of breakfast burritos, filled with eggs, bacon, sausage, and veggies, all wrapped up in a soft flour tortilla. Pair it with a steaming cup of freshly brewed coffee, and you’ll be set for a day of exploration in the Smoky Mountains. If you’re craving something sweet, you can’t go wrong with a stack of golden pancakes drenched in syrup, or maybe a cinnamon roll that's warm and gooey.

5. Family-Friendly Dining Options

Pigeon Forge is a fantastic destination for families, and the dining options reflect that. Many of the local restaurants cater to families with children, offering kid-friendly menus, fun atmospheres, and plenty of room to accommodate larger groups. Whether you're stopping by for a casual meal or a special celebration, there are plenty of places where the whole family can enjoy a meal together.

For families with picky eaters, some restaurants in Pigeon Forge offer a wide selection of kid-friendly meals that include everything from chicken tenders and macaroni and cheese to cheeseburgers and pizza. These options are both tasty and sure to please even the most selective eaters.

6. A Taste of the Mountains: Local Specialty Dishes

In addition to Southern classics, Pigeon Forge is known for its own local specialty dishes that incorporate the flavors of the Smoky Mountains. These dishes reflect the traditions and culture of the area, making them a must-try for anyone visiting.

One such dish is the Smoky Mountain-style barbecue, which is slow-cooked to perfection and served with a tangy sauce that packs just the right amount of heat. Another local favorite is the mountain trout, which is caught fresh from nearby streams and rivers. This dish is often prepared with simple seasonings to let the natural flavor of the fish shine through. For those who love a bit of spice, a variety of chili and stews are also popular choices during the cooler months.

7. Romantic Dining with a View

For couples seeking a romantic night out, Pigeon Forge offers several dining establishments with breathtaking views of the surrounding mountains. Imagine enjoying a gourmet meal while watching the sunset over the Smoky Mountains, or dining by candlelight as the stars twinkle above. These restaurants create the perfect ambiance for a romantic evening with your significant other.

Some restaurants feature cozy, intimate seating arrangements, while others offer patio dining with sweeping views of the mountains. Whether you’re celebrating a special occasion or just looking for a peaceful evening out, these spots will provide the perfect setting for a memorable meal.

8. A Vibrant Nightlife and Dinner Experience

If you’re looking for a lively and energetic dining experience, Pigeon Forge has plenty to offer. Several restaurants combine delicious food with live entertainment, offering a fun and exciting way to spend an evening. From country music performances to comedy shows and dinner theaters, these venues offer a little something extra to your meal.

One popular choice for a night out includes a dinner theater, where guests can enjoy a delicious meal while watching a live performance. Whether it's a musical, a comedy show, or a variety act, the entertainment adds an extra layer of fun to your dining experience.

9. Sweets and Treats to End the Meal

No meal is complete without dessert, and Pigeon Forge certainly doesn’t disappoint in this department. From decadent pies to creamy ice cream and gooey chocolate treats, you’ll find plenty of options to satisfy your sweet tooth.

Local bakeries serve up a range of pies, cakes, and cookies that are made fresh daily. A slice of warm apple pie paired with a scoop of vanilla ice cream is the perfect way to finish off a Southern-style meal. For those with a love for chocolate, there are fudge shops throughout Pigeon Forge where you can indulge in rich, creamy fudge in a variety of flavors.

10. Embracing the Local Food Scene

The food scene in Pigeon Forge is truly something to be celebrated, thanks to the combination of Southern classics, mountain-inspired dishes, and international flavors. As a visitor or local, it's impossible not to enjoy the wide variety of options available. Whether you’re craving a casual bite or a more refined dining experience, Pigeon Forge offers something for every taste and budget.

The diversity of restaurants ensures that there’s always a new place to try, and the local chefs are dedicated to bringing the freshest and most delicious food to your table. If you’re in Pigeon Forge, you’ll want to take the time to explore these incredible dining spots that make the town a true food lover’s paradise.

Pigeon Forge isn’t just about the attractions and outdoor adventures. It’s also about savoring the rich flavors and diverse culinary offerings that define this beautiful mountain town. From the freshest ingredients to Southern staples, Pigeon Forge provides a food experience that’s as memorable as its scenery.

Conclusion

Pigeon Forge is a hidden gem when it comes to food, with a wide variety of restaurants that cater to all tastes and preferences. Whether you're in the mood for Southern comfort food, a romantic dinner with a view, or a family-friendly meal, there’s no shortage of options in this mountain town. So the next time you're in Pigeon Forge, TN, make sure to indulge in some of the best culinary experiences the area has to offer.

[fennickafi]

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

If you’re in the mood for an unforgettable cupcake experience, Kick Ass Cupcakes is the store to check out. Their commitment to quality, creative flavors, and unique branding make them stand out in the crowded world of bakeries and dessert shops. Whether you’re indulging in a classic favorite or trying a daring new flavor, Kick Ass Cupcakes delivers a sweet experience that will leave you wanting more.

Visit Kick Ass Cupcakes today and treat yourself to a cupcake that’s as bold, unique, and delicious as you are!

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Afi Fennick

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[doctorfriend79]

❤️ 🥓 Happy National Bacon Lovers Day! 🥓 ❤️

[murderousink23]

08/20/2023 is World Mosquito Day 🦟🌏, National Chocolate Pecan Pie Day 🇺🇲, National Lemonade Day 🍋🇺🇲, National Radio Day 📻🇺🇲, National Bacon Lovers Day 🥓🇬🇧

[rabbitcruiser]

National Cheese Lovers Day

Chances are you don't just like cheese, you love it. If that's the case, you are in for a treat—today is National Cheese Lovers Day! Cheese is made from curds—the bits of protein that form when milk sours—from the milk of cows, goats, sheep, and buffalo. Spices, seasonings, mold, temperature, and age help determine its flavor and texture, and these in turn help determine how it is classified. Common classifications and some examples include fresh cheese like ricotta, soft cheese like feta, semi-soft cheese like Fontina, semi-hard cheese like Gouda, hard cheese like Cheddar, double or triple crème cheese like Brillat-Savarin, blue cheese like Gorgonzola, washed rind cheese like Limburger, and bloomy rind cheese like brie. The name "cheese" comes from the Latin word caseus, which stems from the Proto-Indo-European root kwat, which means "to ferment" or "to become sour."

Cheese dates back to before recorded times. Legend has it that it was first made by accident: an Arabian merchant who was keeping milk in an old sheep stomach found that it had separated into curds and whey. This reaction was caused by heat and from rennet, an enzyme found in the stomach. This was perhaps around 8000 BCE, around the time that sheep were first domesticated.

Cheese became a way to preserve milk before the invention of refrigeration. The curds were strained, and salt was added, which helped it keep longer. Still, cheese had a short shelf life and was made fresh and eaten daily. According to archaeological findings, some of the first intentional cheese making was being done around 5,500 BCE, in the area that is now Poland. Beyond Europe, there is evidence of early cheesemaking being done in the Middle East and Central Asia.

Romans made many different kinds of cheese and making it became a culinary art form. They spread their methods north into Europe, where they were adapted by monks. In Northern Europe, the climate was cooler, so less salt was needed for preservation. This cheese tended to be creamier and milder. Aged, ripened, and blue cheeses also came about in these cooler climates. During the Middle Ages, European cheesemakers originated Parmesan, Gouda, Camembert, and Cheddar.

Mass production of cheese started in 1815 when the first commercial cheese factory opened in Switzerland. Processed cheese, which consists of cheese combined with milk, emulsifiers, stabilizers, flavoring, and coloring, made its debut about a century later. It gained in popularity during the World War II era, becoming more popular than natural cheese. In more recent years, artisan cheesemaking has been making a resurgence.

Cheese is easy to love on its own, but it also goes well with soufflés, soups, and pastas, and can be paired with many foods. It many times is also paired with white or red wine. Being that there are so many kinds of cheese, there is plenty of love to spread around. On National Cheese Lovers Day, we eat and enjoy as much cheese as possible.

How to Observe National Cheese Lovers Day

Celebrate National Cheese Lovers Day by eating cheese! Put it on crackers or a sandwich, make yourself a pizza with an extra heaping of it, or eat some nachos. Make your own cheese or try a cheese out of your comfort zone. Buy hard, soft, and blue cheeses, as well as things to pair with them such as grapes, olives, or tomatoes. Don't forget to buy some wine, too. If you are feeling creative, you could design a cheese board. Let your cheese sit out for a half an hour at room temperature to give it a better texture and flavor. Then, enjoy it with your friends, perhaps at a cheese party at your home. To burn off some of those cheese calories, you could get yourself moving and visit a cheese factory or plan a trip to a cheese festival.

Source

[sfarticles]

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.

[alliterative-endlessknot]

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!