This has probably got to be up there as one of my top 5 greatest achievements of all time – making my own bacon. Whilst the process itself was dead easy, I do have to say there was a fair bit of fear involved, mainly to do with botulism and the fear that I potentially wouldn’t live to tell the tale but honestly death by bacon (in theory) sounds like a pretty good way to go. Oh and by the way, the bacon is safe, I’ve been eating it for almost 2 weeks and I’m still here folks.
I have developed a serious obsession for raw corn. Stop looking at me like I’m cray…it’s a thing…you can totally do it….see. The thing is though, you have got to have beautiful fresh summer corn, that, my friend, is a must. It’s a real treat, I promise. If you get corn at it’s summer’s best, and you pop the kernels in your mouth it’s like a burst of corn candy with a wonderfully creamy freshness. I’ve even been known to eat it raw straight off the cob, it’s that good. But not all corn is created equal, so if you make this recipe outside of corn’s peak season, I would definitely cook it a little.
Hold on to your oven mitts kids, because I have something super exciting to share with you. Today we have a Merci Mama first, a guest post from one of my favourite new blogs, and a new friend, Noshon.it.
Welcome to Merci Mama in 2013. I hope everyone had an ace Christmas and New Year full of super juicy turkey and glasses of bubbles. This year we are bigger than ever!
I totally hesitated posting this recipe and not because it wasn’t delicious but because it photographed completely unappetising and blah.
Brown food is sooo hard to make look like you want to lick it off the screen…unless it’s chocolate.
I love cooking chicken using this chinese recipe. It seriously is idiot proof and I seriously seriously mean that. It’s a great alternative to your roast chicken and don’t get me wrong I looooove a good roast chicken with its salty burnished skin but sometimes you just need to tear it up a little right?
Crackling gives me anxiety. Not eating it…god I love eating it (although it probably gives my arteries anxiety), but cooking it. It’s one of those things that you’re never 100% sure how it’s going to turn out and if it’s not good then it’s probably one of the biggest kitchen disappointments….ever.
Today I have super special post for you. You know that my blog is called merci mama because my mama was the most incredible cook and in our house when I was growing up, every night she would cook us the most amazing meals that usually consisted of an entrée and a main of multiple dishes cooked to absolute perfection. Probably explains why I was a chubby kid. But once in a blue moon my dad would declare that he would be taking over the kitchen and cooking a feast for the entire family. You see, my dad can only cook one dish; Maltese rabbit stew. He cooks it incredibly well (and it seriously is the best rabbit I’ve eaten) but he should because it seriously is the only thing I have ever seen him cook in my 32 years.
The other day I took a mid-week trip to IKEA (that’s a whole other story) to purchase a few goodies. The thing with IKEA is I always leave home knowing exactly what I need and then I get there and whoosh I walk in and I am overwhelmed with the amount of choice and the ridiculous amount of stuff that you can get for a ridiculously low price. Kid in a candy a store. Inevitably I walk in with the intention of buying a couple of picture frames and walk out with an overflowing trolley full of Swedish genius.
I’ve found a skill in myself that I’m really really good at. So good in fact that it is kind of embarrassing to be honest.