I have not been cooking much lately. And by lately, I mean for weeks. Months, even. I've been microwaving a lot, and assembling sandwiches, but even that second part is a lie because Murdo has been assembling sandwiches, and I've just been eating them. The inspiration to cook anything new just hasn't been striking, even with all the vegetables and fruits coming into season. The most creative I get in the kitchen nowadays involves me standing in front of the open fridge, wondering what to spread on this sleeve of crackers. The other day, it was spicy mustard. Before that, kimchi. I keep telling myself this rut will pass. I hope I'm right.
Until then, I'm perfectly happy pigging out on other people's delicious creations, and sharing them with you. For example, bacon jam.
A few weeks ago, our friends Nolan and Catie had us over for a barbecue. There were pulled pork sandwiches, with pork that had been slowly smoking overnight in Nolan's garage.
There were baked beans, cooked under the smoker so that the pork fat dripped onto the beans and when you took a bite, it was so rich and flavorful that one bite was enough, really, to know that they were the best beans ever.
There was homemade blue cheese coleslaw and tomatillo salsa. Cheese, prosciutto, crackers. And bacon jam.
The bacon jam wasn't really jam consistency, but more like a thick spread, with hits of salty bacon that told you yes, you're spreading bacon on a cracker, with a hint of sweetness that kept you coming back for more. I do like bacon jam. And they're much better on crackers than kimchi.
You can find the recipe that Catie used here. Thanks for the awesome food and hospitality, guys!