Sunday, May 26, 2013

Sunday Blog Fluff!


The first item, I'll let you all guess what it is. Partner wrestled its mysterious form out of the Ford Exploder after an outing.  I think he was going to an estate sale to look at a historical long rifle and stuff for his house, but I don't think this is from that event.  What is it and why is it now in the Range garage?

The second, on my eternal quest for the world's fluffiest pancake, I think I've come up with the winning recipe.  They'll take an extra 45 minutes time compared to Bisquick and milk, but the actual mixing and cooking is ever so quick, there's just some sit time in there, perfect for a lazy weekend morning of coffee and relaxation. 
Take 3/4 cup milk and egg out of fridge and let sit until about room temperature (15 minutes minimum, 30 is even better, go walk the dog, brew some coffee)

Then, mix ix in a small cereal bowl:

The room temperature 3/4 cup milk
2 Tablespoons regular Vinegar

While that sits for 10 minutes, mix up the flour in a medium bowl and set aside:

flour mixture: In a medium bowl mix well:

1 cup all purpose flour (use spoon to carefully drop flour in cup, don't shake, then level with knife)
2 Tablespoons sugar
1 tsp baking powder (check date, make sure it's not expired)
1/2 tsp baking soda
1/2 tsp salt

After the 10  minutes is up for the milk mixture, whisk the egg into it well, then add 1/2 teaspoon Vanilla and 2 Tablespoons melted butter (nuke in a cup in the microwave for about 20 sec.), whisking well as the butter is added.

Immediately dump the milk mixture into the center of the flour mixture and stir JUST until combined, about 10-12 gentle stirs. It will  quickly bubble up as you stir and look almost puffy/spongy. DO NOT mix further, this is what makes them so tall and light. Bubbles are good! Batter that looks like "the Blob" is good.  The magic of kitchen chemistry. 
 click on photos to enlarge

Let the batter then  sit about 15 minutes (don't stir again), then cook quickly on a  oiled grill, handling the batter as little as possible (I used a 1/4 cup measure to carefully withdraw batter to pour on the grill). The first one or two will be a bit thick, the batter thins slightly on handling but do as little of that as you can.
Infused with vanilla and butter, they cooked up tasty, tender, light and well. . . fluffy!  OK, I'm writing this one down, these are so going to get made again (makes 8-10 medium pancakes)

Now, I have to go see what that thing in the garage is.  I know there's a date coming up in a few months we were going to do something fun to commemorate. Maybe this is a gift.
Let me just open it up. . .
 Yes, it's a "mangler".

Thursday, May 23, 2013

For Randi - Class of 2013

This is for the daughter of friends who is graduating Friday night..She's already got 53 college credits under her belt from her state's Post Secondary Options program, and looks forward to college and a Bachelor's Degree in nursing.

She is  a young woman with all the strengths and traits she needs to succeed, not just with courage and skill, but with  a compassionate heart.  She competes in shooting sports and is active in 4H, in service to her church, her school and her community.She's as adept on a dirt bike as she is with a homemaker's skill. But more importantly, she's a wonderful daughter to two devoted parents, a good friend to those she grew up with and a good steward of her God given talents. Here's to your wonderful future, Randi.

Embrace the Way:
Know the strength of man,
But keep a woman’s care;
Be the stream of the universe!
Being the stream of the universe,
Ever true and unswerving,
Become as a little child once more.
—Lao Tsu

Wednesday, May 22, 2013

On Having a Blog

Late May/Early June 2008  The first public post on Home on the Range. A simple recipe for muffins. Barkley was five years old,  I was forty-(mumble).  My friend Tam had recently moved to Indy, and I just got a promotion that meant my life was going to change a lot.

The blog was a way to unwind  most days, even if it's stolen moments with coffee in a hotel at 3 a.m.. Such is writing for me, even as I have no training in it, only a need. During the journey, almost 8 million people have visited since the Stat counter went up in '09. Some of you visit every day, even if I have little to say but for a photo and some thoughts. So many moments, so many little bits of kindness, through words, through actions, through prayers.

Even as some of you just don't let me forget things I've said on here :-)
But I'm happy for the companionship on the journey, even on those days where all I  have for you is a picture of dinner, an old post for the new readers, bad puns and dog hair.

For tonight, just for a smile, the journey of the average blog. 

Diary of a Blog

We start with a laptop, bored with messing with your screensaver, you think - "I bet I could write a blog" and it begins.

Week OneTest 

Why is my template pink? Oh (@*# now everything is blank.  Click on "blogger help". Pour a circle of salt around your chair, wave your hand over your computer and solemnly mutter "OMNI OMNI VOR."  Try again.

Week One - Part Two (I haz template)-  

This is my Blog.  I will love and hug it and pet it and call it . .

Week Two - Dear Diary - I have a blog, I can write anything I want. . . . uh. . . well . . . .uh


Week Three and FourCheckerboard Pattern Carbonization - You're Getting Warmer!

 Sequestration - Budget Strategy or Satan!

When chain saws aren't your friend.

Week Five:  Sorry I've been busy, I'll be back blogging soon

Week Six:  Here's  my new  Haircut

Week Seven:  And my cat

Week Nine  - Cheese is on sale!

Week Eleven - Still on sale.

Week Fourteen - A picture of some babe from the Internet wearing very little.
Week Fifteen- sound of crickets

Week Sixteen -  Another picture of the cat.
My name is Tank, read this blog or I will hurt you.

Week Eighteen - Like me on Facebook!

Thank you all for not just eighteen weeks, but five years of food, friends, firearms and fun.
Love - Brigid  and Barkley

Monday, May 20, 2013

Take the Star Road - a Book Review

"Nineteen-year-old Steve Maxwell just wants to get his feet on the star road to find a better homeworld. By facing down Lotus Tong thugs, he earns an opportunity to become a spacer apprentice on a merchant spaceship, leaving the corruption and crime of Earth behind. Sure, he needs to prove himself to an older, tight-knit crew, but how bad can it be if he keeps his head down and the decks clean?" - Peter Grant - Take the Star Road

I made the mistake of opening Take the Star Road up around 6 a.m. this morning, while coffee brewed and didn't put it down (but for coffee refills) until I was done with it. Good thing it was my day off.

Reading a first fiction novel can be like watching the beginning of a world. When the world is one of deep space, in which life can be as valueless as spent cargo and as complex as the cosmos itself, it takes the mind of someone who has lived such adventure, discovering the secrets of worlds that are as beautiful as they are dangerous, to make it work. Peter Grant, to the blog world known as Bayou Renaissance man, chose well, in picking this genre for his first book.

This is sci fi of the classic genre. No space vampires, zombies or sparkly spaceships to be found. Such things can be fun, but it was not missed as the story launches itself, over time, setting up the details that will fuel not just this novel, but the next, into the cold, bright loneliness of the heavens.
If you are a fan of the prose of the early works of Heinlein, you will thoroughly enjoy this novel. If you are a fan of the more "sparkly" space novels, brew a cup of coffee and sit and acquaint yourself with the language of generations past and future, where words are complex and vast in the realm of communication. It's a place where people, even whole societies, may lie dormant for ages and pages, only to spring into action with motivations and griefs that you were witness to but may not have grasped until it is perhaps too late.

Had the bad guys just said "kill em" in a text message - how interesting would THAT have been? Instead, Peter gives us a complete dictionary of rogues, and in understanding their words, and especially their history, their capabilities are that much more frightening, building tension in the story, that even late in appearing, is no less effective, as you turn page after page.

If you've not read sci-fi (you know, there are people that haven't eaten bacon either) perhaps because you were worried as to an understanding of the science of the future, not to fear. Peter describes in clear detail the structure, order and inner disciplines of not just a ship, but the crew aboard her. Some might say this distracts from the story, but rather, it lays the foundation for it, nanotool by nanotool, so when one of two equally entertaining subplots (one involving a rare antiquity as hot as a neutron star, and the other, a band of cutthroat space pirates) merge, there are no questions, only thrills.
The main character Steve Maxwell, at first seemed too good to be true, having accomplishments that few have at 29, let alone 19. At first glance I was sort of hoping this smart aleck would meet up with a cannibal coronal mass ejection, but Peter deftly revealed small snippets of immaturity and fear that can live side by side with courage in even the strongest person. In doing so, the character was more human, and less bendable/poseable action figure. By the end I was cheering for him. In the last chapter, Steve encounters a pistol wielding, mysterious lass named Lin, a foretelling of future adventures and emotional growth for the character, something to look forward to, even as the last page is finished.

It is very much a worthy summer read  for anyone with a taste for adventure in the classic style. Click on the name of the book above for ordering info, only $2.99 in electronic format.

Saturday, May 18, 2013

Hot and Boring - Typical Saturday

The air conditioning went Tango Uniform Thursday (it seemed to know that I have four days off and it's going to be warm) With temps in the upper 80's and high humidity, it was pretty hard to keep the house cool.  Barkley, fortunately, loves all the interesting sights and smells in the basement.  The cool floor down there is just a place for him to hang out or snooze on his bed while while the two legged family members putter around until it cools down in the evenings.  Plus temps at night down in the 60's and clouds forecast for the weekend will help.
Midwest Chick  and Mr. B. did invite us over to sleep at their house.

I  had to ponder the invite, having a mental picture of their cement floor. And Mr. B. just got a new chain saw and they're only an hour or so away.  Boy, that was hard to say no to.
But I need to be here while the AC can be repaired, replaced or blown up and replaced with the Cabana Boy Fan System (STILL on back order?)

But what to do for dinner?  With friends helping troubleshoot the AC problem, I should be a grateful pal and make supper (oh look - cold Beer!)

Heating up the oven was out of the question. It's crock pot time.  With a few odds and ends in the cupboard (a smash and dent sale at a local wholesaler netted some cans and jars of various products) and a couple extra thick (like two inches thick) pork chops the size of  plates, this will be easy.

Zesty Pork in a Crock Pot

2 pounds extra thick cut pork chops (or pork steak)
1 cup Salsa (medium heat)
1 cup Zesty Italian Salad Dressing
1 medium sized can niblet corn
1 cup of Black Beans(canned or leftover cooked from dried, drained)
The juice of one whole lemon
1 packet McCormick Taco Seasoning
A heaping 1/4 teaspoon crushed red pepper 

Throw everything  in the crock pot and stir around, making sure the meat is covered with liquid.  Cook on low 5-7 hours until meat shreds with a fork. Remove bones and serve. It will serve six, plenty for friends or leftovers to be microwaved another day.
click on photos to enlarge
Serve with rice and whole wheat tortillas (use a slotted spoon for burritoes as it is pretty juicy) or serve with the sauce over bowls of rice or crushed tortilla/corn chips with cheese and sour cream.

You can add, cheese, lettuce and sour cream and wrap it all up for about $3 per serving.

It looks like it's the pressure switch on the air conditioner.  The circa 1970's part is no longer made.  Looks like a little more time with my fans as a local AC company gives a quote for a comparable system. But home, warm or not, is always the best place to be.

There's no gust spread Skipper, but that's more than 45 knots, abort the start!!

Thursday, May 16, 2013

The Budget Bachelor - A Review of Trader Joe's Single Malt Whiskey

I like Trader Joes, and thoroughly love exploring one when I get the chance, always coming home with some tasty little surprises, shopping there always a pleasant experience with their  helpful staff and selection. That being said, when I heard they had their own brand of Whiskey/Whisky, including new single malts I had to check it out. The Two Buck Chuck was a nice surprise in the wine world when I discovered it in grad school. But $20 for a single malt?  Budget liquor is always hit or miss.  So I enlisted one of my male family members to  try it as well to get an opinion on taste from the male perspective, and then I would write up the review.

Twenty Buck Chuck - a  HOTR Review of Trader Joe's Single Malt Irish Whiskey.

Nose - It's a breakfast of Wheaties on the brand new deck overlooking green grass. The wood still looks wet in that one spot.  Oh *#(@ it is! I've got oil on me now. Sniff. Wait, is that glue?? I hope not, the party starts soon.

Palate -
The smell from the morning deck has faded, darkness falls, someone just lit the citronella candles. You're pretty content though, when you first think about it, cozied up next to the medium bodied honey blond that you just met. So many tastes and scents wafting up around you, the tarp of a bass boat, the smoke from the neighbor's burning yard clippings, you take it all in as you watch the fire die and munch on overly salted beer nuts. Somewhere in the distance is the barest of florals. A familiar scent, soft, yet now cloying. Did you invite a your girlfriend to this shindig?

There is a bitterness, suddenly, at the back of your throat.

Finish -
It lingers like a bad memory, the bit of lemon from the iced tea your girlfriend flung in your face as she stomped off, the sweet honeyed blond in her wake, gone before you barely knew her. You are left with sullen barbecue ash and bitter regret.

With water  -
Slightly improved, but that faint shower curtain smell that lingers only reminds you that you're still showering alone.

Wednesday, May 15, 2013

Bring out the Avocado and Harvest Gold Cookware - It's 60's Party Meatloaf

Hey, what's Mom making for dinner in there?

I spent a weekend recently at the crash pad cleaning out some cupboards, which unearthed several old cookbooks of Mom's that Dad found and mailed, including some from soft bound 1960's vintage cookware company cookbooks.

Barkley - what do you think about Party Meatloaf?

In reviewing some of the recipes I realized that it's not the lack of exercise, super sized sodas and lots of processed junk food that's making this generation fat.
Mmmm - look what's in it.

No, the reason the "Mad Men" generation were all svelte was recipes such as this.

From Mom's 1960's Nordic Ware Cookbook, which I first ran by Midwest Chick on the phone, to which she replied "there is NOT enough bacon in the world for that".

Party Meatloaf

3 1/2 pounds ground beef
2 cups soft bread crumbs
1 egg beaten
6 T. minced onion
salt and pepper
4 Tablespoons Peanut Butter
1 and 1/2 Tablespoons Horse-Radish
1 1/4 Tablespoon catsup.

Combine ingredients and pack firmly into a bundt pan and bake at 350 F. for 2 hours (isn't that how you make presto logs?)

Top with cinnamon apple rings, broiled peaches and onion rings.  (yes, you heard that right)
What do you think?

Well gee, Barkley,  if that doesn't spell party I don't know what does. Maybe not, but do go over and say a quick congratulations to Kevin Baker at the Smallest Minority who  just celebrated his tenth blogiversary.

Tuesday, May 14, 2013

Curse You Perry the Platypus! - On Being a Scientist

We all grow up, yet, we all do not, still children inside, even if we won't admit it.  For I have, on more than one occasion, been up on a stand in a courtroom as the expert witness, or offering testimony on a case of my own, doing the double take when my name and title are called, convinced for a moment they've got the wrong person. For honestly, on such days, there in my dark blue suit and button down white shirt and shiny shoes, I still feel like a kid playing grown up. Perhaps it's because I still watch cartoons (an odd combination of Loony Tunes, Pinky and the Brain, Johnny Quest, Phineas and Ferb and Futurama). Perhaps it's just how I view my life and my world.

But in what makes me smile, what makes my mind ignite, some things really never change. You probably see that as well. For in many families there is usually one child that has that deep seated curiosity that sets him or her apart from the others. Sometimes it's as subtle as a lot of "why" questions; sometimes it's finding out someone asked for a lathe from Santa. But for you new parents, here are some helpful hints to recognize if your child is going down the path of saving the world, one science experiment or engineering drawing at a time.

How to identify if your child is going to be the next engineer or scientist in your family.

All toys are first taken completely apart before playing with.

Hooks dogs leash to remote control car so he/she does not have to walk him.

Pumps up his or her Super Soaker with an industrial air compressor.

Can demonstrate  Bernoulli's Theorem with a shop vac and a golf ball.
Jello + BB Gun. Does anyone have a mop?

Installs Dad's stereo speakers in duct work for true "surround sound".

Freezes siblings chair with liquid nitrogen when he's foolish enough to be temporarily absent.

Rolls his/her eyes when you call a Pipe Wrench a Monkey Wrench.

Comes home from Sears with permission slip to buy a nail gun.

Asks for a large sheet of plywood and a saw horse or two to go with the toboggan at Christmas to better make the ski jump.

Uses Dremel tool to convert striped Phillip head screws into slotted screws. Opens the stuck jar of mayonnaise by puncturing the lid with a clean nail to break the vacuum.

After a day of playing "spy", uses the pressed,warm flat edge of a knife to convince a small piece of dry ice to spill the goods.  "We have ways of making you talk . . SQUEAL"

Solves Rubik Cube by disassembling and reassembling in the correct order. (Mad Scientist bonus: Disassembles and reassembles leaving it one cube out of place and leaves it for unsuspecting siblings).

Can repair any toy out of existing garage inventory

Has built a Bazooka out of a floor vacuum cleaner, PVC pipe, a PVC 3 way junction with an  angle of 45° that fits the straight PVC tube, duct tape and a projectile

Takes apart 36 inch model of Cutty Sark with a hammer to build a workable raft for G.I. Joe, accompanied by Barbie and Midge dressed up like Mary Ann and Ginger. (Note, raft not to be confused with a B.O.A.T., (Buoyancy Operated Aquatic Transport)
When given permission to build a tree house, presents a bill of materials including the proper number of nails.

Launches G.I. Joe/Star Wars Project to melt enemy troops with magnifying glass.

Makes Bionic Barbie (Formerly G.I. Joe raft date Mary Ann) with scraps of wire and auto body filler to replace leg lost in tragic potato gun accident.

When asked why he or she is borrowing the vice grips replies "I hear the tooth fairy pays good money."

Passes meatballs to little brother with  tiny trebuchet.

Trip to ocean involves buckets and plastic M80's for building and destroying sand castles.

Takes apart TV set "because there's nothing to watch".
Instead of marbles, has a jar full of nuts and screws. (Got bored playing marbles when discovery made that you can always win using a steel ball bearing.)

Discussion at parent/teacher conference involves discussion of intentional launch of schoolyard bully off of teeter totter to correlate weight and angle to trajectory.

Neighbor calls that your kid is in their back yard with a your lawn chair, duct tape, a two liter bottle of diet coke and Mentos (Remember kids, Mythbusters taught us to grind up the Mentos first!)

While Mom makes cookies, mixes Borax, white glue, water, and food coloring to make homemade slime.

Borrow tools and does not return them.

Has pet that works for OWCA.
Try and set a good example of research and safety (eye protection!). School them in the laws of man and physics (those fingers just won't grow back you know).  Then sit back and smile as you quietly watch them do the same things you used to do, remembering how, in the long run, it helped you learn and grow.

For you never know when such skills might come in handy, for that day you might meet pure Evil and he's just invented the "Delete-ALL-initor".

Monday, May 13, 2013

It's that Night Again -

Second Monday of the Month.

Scotch Club.  Where current and retired flying squirrels gather to taste and rate (with cell phone photos).

Tonight's selection is above.

I'm voting for the Oban 14 as my favorite of the new ones. On arrival, slightly malty and bittersweet then gently falling into the arms of dark oak and subtle smoke. But before it gets there, it hits the palate, undiluted, with what I detect as anise, orange chocolate and lemon zest, doing a slow waltz across the tongue in the most sensuous and choreographed of fashions.

There's a definite citrus note on the finish with salt, a slightly bitter finish that might be off putting to the total virgin, but oh, the cut leather, really lingers, and in a good way. The swallow?   It's the flavor of mellow cigar smoke and glazed brown sugar on the dark back porch while your parents chaperon inside with soft wafts of peat.  I would definitely pay $80 for this again.

But there will be a surprise tonight..  I hear rumor that someone tall, dark and mysterious is going to crash the party.

Gear UP  (Up! you  Say?  Aye, UP!)

Saturday, May 11, 2013

Pop Gun Breakfast

Coming up this next week or weekend, a  Range review of the P1's little brother the Walther PP, The perfect little Pop Gun.

Until then Pop-Buns - otherwise known as Popovers.

Popovers are a favorite of mine, though I don't make them very often, their being just an occasional treat.

But they are worth it.  They are tall, flaky on the outside and all soft and billowy inside, partially hollow, where the steam makes them rise.  Pull them apart and add a dab of butter or honey. . oh my. With more eggs than most recipes call for, these are exceptionally rich and custardy inside, they hardly even need butter. If you've not tried popovers, or did and they turned out short and hard, try this recipe and my hints (that resulted from popover - FAIL!)

Once you've ripped into one of these,  the vanilla infused steam rising from the eggy, nearly naked interior, you'll have a hard time not making them again.

 Popovers (click for the recipe)
 click on photo to enlarge

The HOTR hints to a successful popover (or how to avoid any loved one saying "that's OK, we  have Grape Nuts).

(1)  Use a tulip-shaped popover pan because it allows the hot air in the oven to circulate entirely around each popover, and the lipped rim helps the popover batter form a large crust dome.  Cooking stores carry them, or online, but you won't find them at a big box mart type store. Yes, some folks say a muffin tin will work, but you want a big nuclear cloud of popover, not a mushroom.
(2)  Use milk and eggs that have been left at room temperature for at least 30 minutes
(3)  Use a wire whisk to whisk wet ingredients and then mix the dry into the wet (do NOT try the "easy blender" method unless you normally snack on golf balls).
(4)  After the batter is mixed, let it rest for 15 minutes, then give it a quick whisk or two before pouring into tins.  
(5)  Preheat the popover pan in the oven for at least two minutes, then add  a bit of melted butter to each tin, using a brush to quickly butter the sides AND the rim (for more rising).  There should still be  a little bit of melted butter in the bottom of the tin. If you don't have a brush, swirl it around in the pan, then use some non stick spray on the tops and rim.
(6)  Use FRESH flour.  If the flour has been sitting out in a canister a year or so, you will likely end up with small pucks, fresh flour makes a HUGE difference in the rise.
(7)  Do NOT open the door during the cooking time and instruct your curious friends to do the same.  Warn them that you have a whisk, and are not afraid to use it.  Use the oven light to check on them, but do NOT open the door.
(8) Respect the cooking time.  Popover tops will brown up nicely well before the insides have cooked.  Setting the rack in the bottom 1/3 of the oven is essential, giving them plenty of room to rise, but not so close they start to burn from the upper element.  But unless the tops are burning, use the cooking time in the recipe.
(9)  When they come out of the oven, put a tiny hole in the top with a steak knife tip to let some of the steam out so they don't start getting soggy as you prepare the plate, butter, etc. 
If you think you will have leftovers (ha!), immediately poke a  bigger hole in the ones you aren't going to eat, to let the steam out, then freeze,  If left in the fridge they get soggy.

Friday, May 10, 2013

Saturday Man Meal - Planning Ahead

Murphy's Law likes to post "Saturday Man Movie" on the weekends. So, with that in mind, before you've decided what to do on Saturday or before you've done your grocery shopping, how about an easy bachelor dinner to go with that? Perfect for family or an easy make ahead and forget it meal to cook while you're out and about with a friend.

Then you can come home and pick out the best Man Movie you want to watch. Or curl up with a dram of beverage and a board game.
Crap.  I bought the Welsh Edition.

The evening activity is up to you but dinner will be a hit.  The Bacon Bourbon Barbecue sauce is easy to put together, despite having a number of ingredients, about anyone could make it. Yes, you can substitute a bottle of store bought barbecue sauce; you could also have the meal watching Honey Boo Boo with the anti-gun Democrat you met at the speed dating evening. Your choice folks. If I have my choice I'd make this using the Maple Vinegar recipe from Popular Science.  (Ladies and gents, if you haven't cooked something from Popular Science you need to get out more.)  Of course you can use Malt or White vinegar if making this on the fly.
Dismantle a chicken, wash, dry and place pieces in a crock pot.  Top with half a  large sliced onion and a sliced lemon (seeds removed) and then drizzle with a batch of Bacon Bourbon Barbecue Sauce  (I sprinkled on a bit of smoked paprika first).  Cook on low 6-8 hours.  Serve with noodles or rice, salad or a vegetable. (now as you all know, I don't measure, but here are the best approximations from the HOTR eyeball/palm/finger measurement system)

  • 1/2 cup diced smoked Amish bacon
  • 1/2 cup chopped Walla Walla sweet onion
  • 2 Tablespoons chopped garlic
  • 1 cup tomato sauce (I like Glen Muir, it has little depth to it)
  • 1/2 cup maple, malt or white vinegar
  • 1/2 cup brown sugar
  • 3 Tablespoons Worcestershire sauce
  • 1/4 cup (and a little splash) bourbon
  • 3 Tablespoons molasses
  • 2 teaspoons cayenne pepper
  • 1 1/2 teaspoons smoked paprika (in the sauce or sprinkle on chicken first)
  • pinch or two of crushed red pepper
  • 1 teaspoon ground mustard (or a couple teaspoons of Dijon)
  • 1/4 teaspoon Himalayan pink salt (or regular salt)
  • several shakes or grinds of fresh black pepper.

  •  ready for cooking
    Bacon Bourbon Barbecue Sauce - The Preparation

    Cook the bacon in big skillet. Remove with a slotted spoon and place in a small bowl.

    Saute the onions in the bacon fat until starting to caramelize.

    Add the garlic and saute for another minute.

    Add remaining ingredients (except bourbon and bacon) and simmer on low, stirring every few minutes until it begins to thicken, about 45 minutes, adding in cooked bacon and bourbon towards the end of the cooking time.

    Cool to room temperature and place in a blender or food processor and blend for 45 seconds, until pureed. and then store. It's actually better the second day so if you can make it a night ahead, that's great and I often double it.  This keeps for about a month, refrigerated, or use with your favorite crock pot or grilling recipe (also great on ribs).

    Mwynhewch eich bwyd!