Finally following through (and eating bacon onion marmalade)

Burger w/ Bacon Onion Marmalade

Burger w/ Bacon Onion Marmalade

A lot of my life revolves around food. I’m married to a chef, I work in the industry, I write a food blog and, of course, I read a lot of food magazines and blogs. Years ago, when I was just discovering the rather overwhelming world of blogs, I followed only the big names ones like Pioneer Woman and Smitten Kitchen.

But in 2011 when I joined WordPress, I found so many more blogs, and bloggers, who I grew to adore — I love seeing into their corner of the world, reading about their lives and vicariously enjoying their kitchen adventures. More often than not, these visual journeys into their kitchens have led me to discover new recipes. And many of these recipes are ones I swear to myself I’m going to make some day.

And yet, on days when I feel like making something new, I always forget all about those recipes — out of sight, out of mind. And so I end up grabbing the latest issue of Bon Appetit or Food & Wine for inspiration instead.

This year, I’ve decided to put my money where my mouth is and finally make some of those “some day” dishes. Each month I’m planning to make a recipe from a blog that I follow and to showcase it here on Attempts in Domesticity.

The first recipe I chose was a simple but astoundingly good one — bacon onion marmalade, brought to you by Skinny Girls & Mayonnaise. It calls for only a handful of ingredients which come together to make magic in just under 20 minutes. And even though Sean of SG&M calls it the “ultimate summer condiment” it tasted pretty damn good in January. Hey, we aren’t all enjoying the endless summer that he’s been boasting about from his home in California.

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What To Do When You Meet Your Meat

It’s rutting season and this guy means business

My job is to sell meat. And not just any meat but meat from animals that are locally raised, humanely treated and able to roam freely over acres of land. These animals are cared for by people who actually do care for them, which I was able to see first-hand on a recent trip to our elk farm.

A few lucky co-workers and I got to travel with our boss on a tour with a team of employees from the well-known, acclaimed restaurant the Herbfarm. We watched as the yearlings were fed and then saw the rest of the herd. The bulls were in full rut and we could hear them buggling from across the field. Only one still sported his antlers (George, pictured above) as the farmers usually remove them after velvet so the bulls don’t hurt each other as they vie for the attention of the females.

We saw a room in the barn covered in antlers, each one tagged so the farmers know which animal and what year they are from. It made for a pretty impressive display.

A room full of racks

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