From the Bakon Vodka site:

“Bakon Vodka is a superior quality potato vodka with a savory bacon flavor. It’s clean, crisp, and delicious. This is the only vodka you’ll ever want to use to make a Bloody Mary, and it’s a complementary element of both sweet and savory drinks.”

It sounds good, potato vodka is the way to go.

I imagine it would be delicious in marinades. Vodka on the rocks is always good. Vodka alongside dark chocolate is good. Olives. Hmm, what else can I try it with? I’ll let you know what I think once I get ahold of some. I’m sure it will be fun to experiment.

Here’s what I did. Over the weekend, I made an extra huge batch of French Toast (I use rice milk instead of cow’s milk) and a few extra pieces of bacon. (It was hard not to eat all the bacon, but I held myself back!) I packaged up the leftovers in a paper towel-lined tupperware to prevent soggy-ness and took them into the office. A few minutes in the toaster oven and both French Toast and bacon are delicious. I topped the French Toast with currant jam. I think my officemates were a little jealous of the unmistakable bacon aroma…

Tips for making the best kabobs:

1. Soak wooden kabob skewers in water for 2 or more hours. Plan ahead!
2. Cut your pieces of meat the same size, and go for a little on the smaller side.
3. Toss your meat and veggies in olive oil (and some pepper & spices if you like). They’ll be less likely to stick to the grill or char too much.
4. Leave 2-3″ inches at the end of each skewer. Veggies and meat will be less likely to slide off as they’re being cooked.
5. Don’t jam your ingredients too tightly on the skewer. With a little space between the pieces, the kabobs will cook better.
6. Some vegetables are better than others. Onion and peppers work well when combined on a skewer with meat.
7. And lastly, if you’re a bacon eater: wrapping bacon around chunks of turkey, beef or chicken always makes for a tastier kabob!

What my kabobs look like, as they’re fist placed on the grill:

This was not bacon-flavored popcorn, but popcorn with actual chunks of bacon! A tin of popcorn with a meaty bacon center: somehow, all the bacon had congregated to the middle during shipping (or maybe it was supposed to be like that?)

Tragically, it wasn’t very good. The bacon had made the popcorn a little soft, and everything was way too salty. Plus, the experience of popping bits of bacon in my mouth as a snack was a little strange, even for me, a full-fledged bacon lover.

This bacon is thick sliced, lots of meat per strip and doesn’t shrink much when cooking, superb rich and deep flavor, not too salty, nitrite-free, no antibiotics or growth-hormones taken by the piggies.

I get this bacon at the Vitamin Cottage in Denver. (Not just vitamins! While the Vitamin Cottage does have a sizable vitamin, herb and supplement section, they also have a full selection of healthy-foods including only organic produce.)

Tip: Though I love bacon, it can be hard to use a full pack at once, so I freeze the unused strips to use later. After being frozen a month or so the flavor is just as good as when it’s fresh.