Tsunami Kate

[Red Cat Jenny]

Somewhere pigs are very nervous...

[William Brand]

Hey, William, have you ever though about having a Pub-wide Bacon Day? Since we can't all attend Baconfest, we could symbolically all eat bacon on the same day. Try to invent new ways to serve it, then share our experiments here at Kate's?

Maybe we could convert some of the...heretics.

I love you...

...like a brother.

[Ransom]

Wha...like a brother? I'll take that to mean a "Brother in Bacon."

Really, it could work! Post it in Raids like any other event.

PUB-WIDE BACONFEST - SIGN IN AT KATES!

[William Brand]

Wha...like a brother? I'll take that to mean a "Brother in Bacon."

Really, it could work! Post it in Raids like any other event.

PUB-WIDE BACONFEST - SIGN IN AT KATES!

The idea is fraught with good merit, and I thank you. I shall post it tomorrow and mention you by way of credit. Thank you.

[William Brand]

Wait, it is tomorrow.

[Red Cat Jenny]

Jenny walks into the small, warm office of the Kate where William is busy writing a pork based missive and considering whether time is relative. He's lost in this thought and staring wistfully at a framed picture of Maeve. She wipes her dainty hands on a checked apron and tucks a strand behind her ear. One or perhaps two Cats pass by rubbing along her calf and then chase something under the cupboard. "William...I shall need more frying pans if we are to cook so much bacon..and biscuits..we'll need flour.. "

[William Brand]

"Aye." William says, not looking up at first. He dips the quill and scratches an additional line before setting it aside again to stretch and rub the heel of his hand against one eye. "And we've not found a fiddler."

William stands up and goes to the great pottery urn which serves as a coffer and fetches out a bag of mixed coins. He tosses this to Jenny. "Fetch me a fiddler, Miss Ashcombe. Promise him or her food, praise and my continued gratitude."

[Red Cat Jenny]

[William Brand]

Well, well. That'll do fine.

[Ransom]

I bring in a large basket full of fresh veggies from my garden. "Thought you could use these for your larder, William."

Inside are, tomatos (Romas and cherry), cucumbers, summer squash, basile (purple, and green), Italian parsley, and some fat leaves of Rainbow Kale. Also sprigs of tyme, sage, rosemary, lemon balm, and spearmint.

[William Brand]

Miss Ransom, I remove my hat to you. Allow me to offer you a drink.

[Black Syren]

A Humble offering...Scallops with Bacon

For four:

1 ½ pound dry pack large sea scallops

4 strips smoked bacon, preferably thick slices from a local smokehouse

2 tablespoons chopped shallots

1 cup dry white wine

Kosher or sea salt and freshly ground pepper

2 tablespoons butter

3 tablespoons chopped fresh parsley (optional)

Slice bacon strips lengthwise into ½ inch strips, then slice across to make ¼ x ½

inch squares. Heat a large sauté pan over medium heat and cook bacon until

golden brown and slightly crispy. Remove with slotted spoon and set aside.

Pour off bacon fat, add 2-3 tablespoons of olive oil and turn heat to high.

Salt and pepper both sides of scallops, using less salt than usual because of the

bacon. Place scallops in a single layer so that they are not touching and cook

until nearly done and quite brown (3-4 minutes). Turn and finish cooking –

middle is just opaque and scallops have a bouncy resistance. Remove from pan

and set aside.

Add chopped shallots and cook for a minute or two, stirring constantly. Add

wine and scrape brown fond from pan. Boil until reduced by half, turn heat to

low and return scallops and bacon to pan. Swirl in the butter, sprinkle with

parsley if you have it and serve on warmed plates. We served the scallops with

pasta sauced with sautéed leeks and artichokes, but rice or a small pasta with

butter would go well.

[Black Syren]

and RAW Bacon for the Vegans...

Ingredients

1 large eggplant

¾ cup olive oil

¾ teaspoon paprika

¼ teaspoon cayenne

2 tablespoons agave nectar (or raw honey)

4 tablespoons Ume Plum Vinegar

Salt to taste (optional)

Preparation

Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use an old cheese slicer and mine turns out great. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.

Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate egglplant strips in the marinade for 2 hours.

Place on dehydrator sheets. Salt bacons (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees.

TIPS: I actually dehyrdated mine longer. You can judge for yourself if you want them even crisper. They will still have an “oily-ness” to them even after dehydrated. If you don’t want this, then you can put less oil in the marinade or “blot” your bacons after they come out of the dehydrator.

A variation on the bacon was that I dehydrated some grounded pine nut to make a pine nut spread and I spread some of the spread on to the bacon. Creates a unique taste to the bacon.

[Black Syren]

Bacon recipes..one for everyday...

http://www.sixdegreesofbacon.com/category/...bacon-recipies/

See I can help..lol just cause I don't liek to eat it means nothing..Hmm wonder if they have a Bacontini?

[Ransom]

Miss Ransom, I remove my hat to you. Allow me to offer you a drink.

Why, thank you sir. I believe I'll have an extra-dry gin martini with double olives.

[Red Cat Jenny]

Jenny passes by ticking items off a shopping list for the Kate...mumble..mumble...olives....mumble... she scratches another item on and heads out again

[Maeve O'Treasaigh]

Jenny love, how 'bout something more tempting that a piece of peanut butter toast and a glass of milk?

[Red Cat Jenny]

How about some lightly crisp and delicate crepes

and a fruity sparkling drink?

[Maeve O'Treasaigh]

Ah! Simply perfect! *tosses aside boring toast and milk and digs in*

[William Brand]

Six thousand posts! Whew.

Man I need a drink.

[Black Syren]

And a party!

[Silkie McDonough]

Silkie pulls from the familiar silver flask then hands it to the Captain "E're's t'anutter sixsousand!"

Good work mates!

On this auspicious occasion I would like to propose a toast to the design firm of O'Madden and Pace, Ship builder Arthur Richards, Monsignor Diego Santana de la Vega, Captains William Brand and Dorian Lasseter and the entire crew of the Watch Dog, past, present and future!

[William Brand]

HERE, HERE!

Here's to all the dogs past, present and future!

[Black Syren]

I almost woofed..But i'll let Argus do that..

Hear Hear to the Dog...Past, present and future

[William Brand]

To the whole tottering, villainous, weedy, froward, droning, pribbling, wayward, craven, beef-witted, milk-livered, paunchy lot of skainsmates! May they live long and die rich!

How I love the louts.