The AntiCraft blog seems to contain a section that is all bacon crafts. Essentially wearable bacon, some made out of yarn or or what have you, some made from actual bacon.
Today I did not make bacon, I made soup instead. Here is my recipe for Autumn Beef Barley Soup:
1 lb. stew meat, cut to bite-sized pieces
1 large yellow onion, diced
3-4 cloves garlic, finely chopped or pressed
2 cups mushrooms chopped
4 large carrots, cut into coins
2 cups kale, finely chopped
3/4 cup barley
8 cups beef broth
In a big soup pot, add a couple table spoons olive oil and set on medium heat. Add garlic until lightly golden, add onion and let cook until clear and slightly brown on the edges. Add meat, stirring occasionally until brown. Add broth, barley and vegetables (I used the ones above, you use most anything, peas, carrots, and celery make a nice traditional soup, leeks and parsnips make a nice unconventional soup). Add seasonsings (your choice, italian seasoning herb mixes work well–I used a combination of Adobo, grill seasoning and a cup of red wine.) stir. Let heat until bubbly (but not boiling), lower heat (to roughly med-low) and let simmer for 2-3 hours.
I served mine with a tablespoon of sour cream and sprinkle of grated cheese. Crusty bread is good with it too. Nom nom nom!!!