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Blogs / yum! / Fall 2009 / Back to Bacon

yum!

A blog about food

Back to Bacon

 

Dear yum! Followers,

I have descended into a slump that has been hard to get out of–and after two weeks of “blah.” I finally figured it out. I miss food. If you remember–I recently posted about being healthy lately and saying goodbye to bacon.

And I have had salads that I loved, soups that were great, vegetables that were divine. But I just can’t do it. I cannot say goodbye.

I have learned in my long (or short, depending on your own age) life of experiences to hang on to what you love and enjoy it. Otherwise you don’t have any fun with it, you lose it, or you have regrets. So as I sit here and think of my last two weeks, I regret that my veg sando on sprouted bread didn’t have a little strip of bacon, that my squash soup didn’t start with a ham hock, and that my blue cheese and pear salad didn’t have delicious greasy, salty bits. And as I was chatting with my cousin, Eli about her love of baking scones (I do not love to bake breads but I like her to bring me scones), she sent me this recipe (below). I do not know where she got it, if she has tried it, or what it tastes like but I feel like Eli saved me… with bacon suggestions.

And my epiphany was this: Everything in moderation.

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Bacon Cornmeal Scones

2 cups All-purpose flour

2 cups Yellow cornmeal

4 teaspoons Baking powder

1 tablespoon Sugar

1/2 teaspoon Baking soda

1/2 teaspoon Salt

2/3 cup Vegetable shortening

8 Bacon slices; cooked -- crumbled

1 1/3 cups Buttermilk



Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cornmeal, baking powder, sugar, baking soda and salt. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 2 tablespoons crumbled bacon. Add buttermilk and remaining bacon to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with water and sprinkle with reserved bacon. Bake for 15 to 18 minutes, or until golden brown. Serve warm.

Thank you Eli. Thank you.