Bacon Doughnuts with Maple Glaze – Vote For Hope
I cannot be clear enough about this…if you love doughnuts and if you love bacon then you must make these bacon maple doughnuts…they are infinitely superior to plain doughnuts, more addicting than crack muffins, and fraking tasty with a hot cup of coffee…really they’re enormously excellent!
These babies are super simple to make; dice up a quarter pound of the best bacon you can find and cook it until crispy, let it cool a bit then work it into the doughnut dough, roll the critters and fry them up all according to the directions for the plain doughnuts. Top them with a glaze made from powdered sugar and real maple syrup. WoooHooo…trust me on this, you do not want to miss out on this tasty, porcine treat.
Take some time to plan your day on Tuesday, November 4th. If you haven’t voted already then you may want to head to your polling place early on Tuesday, maybe bring a book, a snack, digital music, water…whatever you need to make the wait in line easier to handle. Voting is just like a bacon doughnut…it’s something you don’t want to pass up. So plan ahead people, make arrangements, and vote.
Biscuits and gravy – weekend warrior breakfast
I know you’re out there, we all are, either raking leaves, mowing grass, clearing out dryer ducts, washing windows or perhaps biking, running, climbing, or paddling. It’s a beautiful fall day in Wisconsin and no matter what it is we’re doing it’s almost guanteed that we’ll be overdoing something…after all there are only a few weekends left of good outdoor weather…unless of course you enjoy snow, slush, and ice. So before you head out to do battle pause for a moment and prepare this fabulous breakfast; it’s hearty, warming, filling, and it’ll stick with you for 6 to 8 hours.
Start by mixing up a batch of my biscuits, cut them out cylinder style and bake them up. While the biscuits bake you should brown a 1/2 pound of breakfast sausage. Remove the sausage from the pan by scooping it out with a spoon. Now add 4 tablespoons of flour to the pan and cook the flour with drippings and goobs from the sausage for 2 or three minutes. Because most pork isn’t very fatty these days you’ll have to stir more when you add the milk but the end product is much less fattening than you might think. Now add some milk and start stirring with a whisk, dislodging the brown bits from the bottom of the skillet and working out the lumps. As soon as it becomes too thick to be edible you should add more milk…but just add a 1/2 cup or so at a time, stirring constantly, until you get the consistency that you like. Season with tabasco, salt, and black pepper. Add the sausage to the gravy and let it cook on medium low for about 5 minutes. Place your biscuit in a shallow bowl and add the gravy.
Sure you won’t want to eat this every morning but on ady like today it is sure to give you the fuel to go, go, go. Have fun.
