Biggie ups to Nicole for the heads up on Lollyphile.com’s Maple-Bacon Lollypops.  Only problem is that they’re all sold out!  When can we get some more?

Bookmark to:

First we brought you the Bacontini. Now we teach you how to make it…or at least, make the main ingredient in it: Bacon Vodka!

You’ll be surprised though, this isn’t actually very tough. The BrowniePointsBlog lays it out in 8 easy steps:

1. Fry up three strips of bacon.
2. Add cooked bacon to a clean pint sized mason jar.
3. Trim the ends of the bacon if they are too tall to fit in the jar (or you can just throw a bunch of fried up bacon scraps in the mason jar).
4. Optional: Add crushed black peppercorns.
5. Fill the remainder of the bacon/peppercorn mason jar with vodka.
6. Cap and place in a dark cupboard for at least three weeks. That’s right– don’t refrigerate it.
7. After the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
8. Decant into decorative bottles and enjoy.

Click here for a list of various bacon-infused cocktails you can make.

(via Katya and Laura)

Bookmark to:

Be separated from Kevin Bacon by only one degree with this nifty t-shirt from NoStar Clothing:

$24 is kind of pricey though. Alternative solution: Buy bacon, fry bacon, tape bacon to grey t-shirt. Remember to eat bacon before washing.

Bookmark to:

How can you say no to Uncle Oinker’s Gummy Bacon for only $4.95 per pack?

According to Archie McPhee, gummy bacon is “…so realistic you’ll want to fry some up and serve them with an egg and a side of hash browns. But please don’t,” they encourage. “Gummy Bacon should only be savored raw.”

(Thanks for the tip, Isabel!)

Bookmark to:

What more can you ask for, than when you get a cut and can cover up your wound with bacon?

And don’t forget…there’s a free toy inside!

(via Laura, via Archie McPhee)

Bookmark to:

This flowchart makes decision-making for meals a breeze!

(From Joey deVilla)

Bookmark to:

No joke.

Bacon . . . and Chocolate.

Two great flavors that go together like . . . snakes and planes.

The Vosges Haut Chocolate Bacon Bar.

I recently tried it* - it has small bits of applewood smoked bacon and alderwood smoked salt in it. Imagine smokey and salty (and bacony) with chocolatey. It’s not bad, it’s just unexpected: meat and candy. Imagine eating bacon and then shoving chocolate in there.

[*a birthday present from Blogadilla author and friend Aardvark]

Bookmark to:

Saint Anthony is the patron saint of pigs and butchers, and from the math I learned in school, 1+1=BACON. For a paltry $4.95, you can get your very own, miniature St. Anthony to whom you can pray for bacon, about bacon, or for a bacon related miracle.

(via Laura; via Archee McPhee)

Bookmark to:

Ewww?!

Vodka, and bacon = the bacontini!

I think a better way might just be to use this bacon salt on the rim of a martini glass, then fill it with vodka! I’ll let you know how it goes…

Bookmark to:

I think this winning combination could take the whole furry thing to a new level. Look at how happy they are.

Bookmark to:

There’s just so many, I had to do two this week. That’s bacon brittle, btw.

Bookmark to:

I love this bacon scarf. It’s subtle and the packaging really makes it a great gift. For your fancy, foodie friends you could say it was a prosciutto scarf.

Bookmark to: