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Book Club: An Honorable Run

Saturday, October 3rd, 2009
An Honorable Run (website / amazon) is the exciting debut novel/memoir of Matt McCue, a young New Yorker by way of Iowa, Colorado, thousands of miles of cross-country running and some incredible coaching.He is also a good friend of mine.
I was proud to be (a bit) involved in the process of this book, through discussion and some editing, though I can’t take any credit for its wonderful outcome.  This is 100% McCue and I am so proud of him for accomplishing what so many intend to do but few actually do: publish a book- and a thought-provoking, heartwarming and successful book at that.
Knowing that Smorgasbite is more about eating than running, Matt was able to convince me to post on Smorgasbite in the following email (in which he quotes some of An Honorable Run’s tasty tidbits):

Besides the theme of wafting bacon, these are the best food related passages I could come up with. For the record, In N Out is very nutritious. Have you ever eaten there?

1. After one particularly draining fourteen-mile death march, I lounged on my aunt’s deck, my body feeling heavy in the wooden chair as the high noon sun roasted me. My digestive system was in tatters, the result of efforts to replenish my nearly 2,000 burned calories by eating a breakfast fit for three, and continuously shoving fried eggs and toast, cereal and spoonfuls of peanut butter into my mouth.

2. That night, along with my parents and my younger siblings, I celebrated at The Cheesecake Factory with a decadent slice of sinfully-rich peanut butter swirl cheesecake. Thanks to my high mileage and fast metabolism, the calories would burn off in my sleep.

3. To cap off the night, my dad had driven me along with a carload of my teammates, to an In-N-Out Burger. At midnight, scores of paper-thin distance runners packed the famous burger joint, gorging on well-deserved “double-doubles”, the grease running down our chins.

4. Freshly showered, I pulled up to the Fight Club’s granite kitchen counter, unfolded the sports section, and sat down to my favorite breakfast: crunchy homemade peanut butter granola doused with fresh cream.

Doesn’t that make you hungry?  Doesn’t that make you want to not run ten miles?  Doesn’t that make you want to buy this fantastic book and/or meet Matt on his extensive book tour?

Kudos, Matt.

Donuts and Bacon 08: Taste We Can Believe In

Wednesday, February 18th, 2009

Just saw this Donuts and Bacon 08: Taste We Can Believe In Obama-inspired t-shirt via Pip’s Bad Ideas (which featured my cookies as #81).

Perhaps there could be a 2009 rendition featuring broccoli and strips of fruit leather, maybe?… to better reflect the political change we hope to see with the Farm Bill.

Hot Dog, Bacon Keds Shoes for Women, Kids

Monday, January 26th, 2009

Hot Dog Lover Keds Lace-Ups for Kids and Bacon Keds Slip-Ons for Women

just.

made.

my.

day.

Yours too?

Book Club: Real Food

Friday, November 28th, 2008

Holidays inevitably involve a lot of talk about food, and much of it is guilt-ridden. “This is so bad for me,” “I really shouldn’t be eating this,” and on and on.

At these times I am reminded of what a different perspective I have than most people when it comes to what’s “good” and “bad” for us to eat.

Real Food by Nina Planck will likely convince you, as it did me, that bacon, butter, cream, beef, lard, and other animal fats can in fact be good for us…

…if they are organically/sustainably/humanely/locally raised and produced.

Indulgence by way of responsible consumerism. Works for me. (Yum, butter.)

Recipe: Bacon Gorgonzola Dip

Thursday, October 16th, 2008

There are two types of people: those who put healthy ingredients into almost every recipe and those who figure that healthy foods should stay in the vegetable kingdom.

I figure I’ll be prepared when I have kids someday because I have already perfected the art of “sneaking” healthy foods into everything from muffins to, well, bacon Gorgonzola dip. This recipe (secretly) features sauerkraut. Fermented foods like sauerkraut aid digestion and overall health. I figure as long as I’m trying to eat nutritional powerhouses I may as well prepare them in tasty ways.

Bacon Gorgonzola Dip

Adapted from Great Lakes Kraut

6 slices bacon
4 cloves garlic, minced
2 blocks (16 oz) cream cheese, softened (low-fat or nonfat okay)
1/3 cup Gorgonzola cheese, crumbled
1 small tomato, diced
2 Tbsp milk (low-fat or nonfat okay)
1/3 cup chives, finely chopped
1/3 cup sauerkraut, drained (reserving 2 Tbsp of juice)

    1. Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sauté garlic. Add garlic and cook until soft.

    2. In medium bowl, mix cream cheese until soft and creamy. Add sautéed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the sauerkraut and reserved juice.

    3. Spread evenly in an 8″ x 8″ ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes.

    Serve warm with crusty bread, bagel chips, or raw vegetables.