Candied Bacon

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My SCA sword brothers, House Clovenshield, love bacon… And when celebrating one of your sword brothers’ 4 years of cancer remission, why not go all out? So, I made them candied bacon.

Makes 4 lbs. of Candied Bacon. The ingredients can be quartered if you’re only making 1 lb… But why would you?

Ingredients

2 C. Light Brown Sugar

4 Tsp. Garlic Powder

4 Tsp. Smoked Paprika

4 Tsp. Ground Nutmeg

2 Tsp. Black Pepper

4 lb. Thick Cut Bacon (I used bacon that was applewood smoked)

Utensils

1 Spoon

1 Large Bowl (or reclosable bag)

4 cookie Sheets

Parchment Paper

Cooling Rack

Sharp Knife

Cutting Board

 

Directions:

1. Pre-heat oven to 400° F.

2. Combine all dry ingredients in a bowl.

3. Open bacon packages and cut in half.

4. Line cookie sheets with parchment paper.

5. Lay bacon in cookie sheets from edge to edge, making sure the pieces touch.

6. Liberally sprinkle approx. half of the dry rub on bacon. Rub into meat once applied.

7. Place bacon into oven for 15 minutes.

8. After 15 minutes has passed, remove bacon from oven and turn over.

9. Liberally sprinkle the other half of the dry rub on the bacon.

10. Cook bacon in the oven for another 15-18 minutes.

11. Line cooling racks with parchment paper.

12. Remove cooked bacon from cookie sheets and place on lined cooling racks.

13. Allow bacon to cool.

14. Enjoy (preferably with a cold beverage of your choosing)!

 

Happy New Year, folks! Well, those of you in the Western world, anyways!

As we start 2015 off, my goal is to make my little corner of the web a bit more active. Recipes, posts, project documentation. You name it, I’m probably going to be doing it. While I’ve had this domain for a while, it’s never really had any direction.  My online portfolio does, of course, but not my personal website, and I want to change that.

That said, the site will likely see some changes over the next few months as my interests and focus shifts towards the SCA and the development of a local group at College of DuPage.

Perhaps I’ll also get off my butt and finally post more information on my primary personas, Samii Tiger and Samson Muskovich, as well!

Small Business Saturday

While I’m getting ready for MFF next week, I don’t have a lot of extra cash on hand, but I want to support my friends who own independent businesses today and also remind folks that both Britt (my fiancee) and I also run our own independent businesses.

AnubianHost: http://www.anubianhost.com/

Ayden Lane Photography: https://www.facebook.com/aydenlaynephotography

Beauty by Brittany: https://www.facebook.com/beautbybritt

Blake Illustrate: http://blakeillustrate.tumblr.com/

ByCats4Cats: http://www.bycats4cats.com/

Delilah’s Earth Crafts: https://www.facebook.com/DelilahsEarthCrafts

Draconas Creations: https://www.facebook.com/DraconasCreations

Felix Needleworthy Fine Renaissance Costuming: http://needleworthy.com/

Flying Tiger Designs: http://portfolio.samiitiger.com

Ink’s Mistress Tattoo and Piercing: https://www.facebook.com/InksMistress

Kangaroo Reef Mascots: https://www.facebook.com/Kangarooreefmascots

MoiraCoon’s Shinies: https://www.facebook.com/MoiracoonsShinies

Pendragon Chainmail: https://www.etsy.com/shop/PendragonChainmail

Reindog Creations: http://sugarbuzzstudios.tumblr.com/

Skullgarden ~ Art of A. L. Swartz: http://www.skullgarden.net/

Tag-End Emporium: https://www.etsy.com/shop/TagEndEmporium

Terraflora Designs: https://www.facebook.com/terraflora.designs

 

TDoR

Today is the Transgender Day of Remembrance, and it puts me in a rather somber mood.

Today, more than most days, I am focused inward and I scrutinize my experiences. It’s dangerous living as an open and proud transgender individual. It’s just as dangerous being a person of color, especially if you identify as male. I’m lucky, I guess. I’ve only lost my job and been denied a job. I’ve not been assaulted or had someone try to kill me because of my gender expression or the color of my skin. I get to pick up the pieces, scattered as they may be, and try again. Others are not as lucky.

In any case, here’s the text of a post I made on Facebook:

Today is the Transgender Day of Remembrance.

I implore you, my friends, remember those who have passed on, not just from violent acts committed against them by other people, but from violent acts committed against themselves.

Transgender lives are lost not just from violence, but also from suicide. In the struggle to become more authentic to ourselves, we all face our inner demons that tell us that “we’ll never ‘pass’ for what we see inside” or that “we’re not good enough for love”. Many of us win that war over many battles; others do not.

This is why I fight on. Why I continue to lend my voice, my identity, and my history as a speaker. I may not be as well-known as Ryan Sallans or Buck Angel, but my story and my voice are just as important as theirs.

Tiger’s Chana Masala

Ingredients:
2 Tbsp. Chopped Garlic
2 Medium Sweet Onions (I used Vidalias), Chopped Finely
2 28oz cans Crushed Tomatoes
24 oz. Canned Garbanzo Beans (Fresh can be used, too, but boil to soften before adding!)
1 Tbsp. Coriander Powder
3 Tbsp. Garam Masala
16 oz. Water
1/2 c. Sugar
2 Tbsp. Olive Oil

Instructions:
1. Prepare chickpeas according to their packaging (If using canned, skip this step.)
2. In a medium-sized frying pan on medium heat, heat the olive oil. Once it has gotten hot, add the onions and garlic. Cook them until soft/slightly brown from frying.
3. Once the onion and garlic are where you need them to be, add the garam masala and coriander powder. Stir them together and form them into a paste-like consistency.
4. In a separate pot (I suggest using a dutch oven or slow cooker), add the crushed tomatoes and garbanzo beans, stirring them over medium heat.
5. Once the tomato and garbanzo bean mixture is heated thoroughly, add the onion-garlic-spice mixture and stir to incorporate.
6. Add the sugar and water, and stir to combine.
7. Turn the heat down to medium low, cover, and let cook. Stir occasionally. This can be left on for as little as an hour up to four hours. I suggest letting it cook for the entire four hours to let the flavors meld better.

Serve with naan or any other “classic” chili toppings. When I made this last, I used mashed potatoes, cheese, and sour cream!

Happy eats!

I’ve struggled for the past month or so over how I wanted to reimage/rebrand the site since I basically was given a blank canvas to work from with losing all of the previous content.  People either know me as Samii or Milan, or both, so why not use that to my advantage?

Given that much of my focus seems to be on food these days (I’ve had the “restaurant dream”, instead of the “noodle dream” on numerous occasions), why not do what I intended to do originally and post my original recipes (again) and also review new foods that are out and about? I’m constantly looking for new ingredients that I can use in recipes, so I figure I could write about those. I don’t expect to gain notoriety from this venture — there’s so many food review websites out there –, but it’s something I still constantly feel passionate about. And, well, if someone happens to notice what I’m doing, then that’s awesome.

Hello world!

So, roughly a week ago, all of my domain’s SQL databases went corrupt. Not quite sure how or why, but I’m just chalking it up to an instance of “Life Happens” and needing to learn to backup my personal/professional websites in addition to my club’s website (www.LaGarou.org) on a regular basis.

So, what does this mean?

Well, I recently started a new job, so I’ll be working on restoring everything over the course of the next 2 weeks. All I ask is that everyone is patient with me. I lost everything on both sites, so it’ll take a little bit of time to get everything going again.

The positive in this? It’s a new month, and it gives me a major opportunity to focus and fine tune both this and my Portfolio sites so that they’ll both have more of a sense of purpose and renewed direction.