Our wild and crazy summer of wedding travel has finally come to an end. To recap: North Carolina, Seattle, Iceland, Scotland, Tahoe, Seattle again, San Francisco. Daaaaaang. It was amazing, though! One hard thing about living in Austin is that I have so many friends who are still on the west coast and I miss them more than I can express – so it was a real treat to see so many of them in such a short time period.

So I just want to give a giant holler to Jensine and Matt for getting married in Poulsbo, Washington and Scott and Brigitte for getting married in Oakland, Cali. Thank you for inviting Rob and me to your beautiful days, and for giving me the chance to reunite with tons of loved ones on the west coast one last time this summer. Our last two weekends have been so full of good people and celebrations… and wine, lots and lots of wine. I don’t even want to think about that.

Some of my favorite moments from Seattle:

Eric Jensine Wedding1 Jensine Wedding 2 Seattle Skyline Blondies Chacha

And a few from San Francisco:
Folsom Sabs Brunch Blackwood Brunch

And yes, I realize that last “favorite memory” picture from San Fran is a photo of FOOD, but can you blame me?! Everyone knows that SF boasts some of the best brunches in the nation, complete with bottomless mimosas and more creative versions of eggs benedict than you can shake a stick at. Every morning I’m in SF on a visit, I demand brunch. Seriously. Mandatory.

I’ve written about the array of glorious brunch options in San Francisco before, so let’s get straight to the point: bacon. Millionaire’s Bacon, to be exact.

You can find this delicacy at a good handful of restaurants in San Fran, but we first encountered it at Blackwood, an “American Thai Fusion” restaurant in the Marina area. (That’s where that beautiful Thai-inspired benedict in the photo above is from.) In spite of the name, Millionaire’s Bacon will just set you back a couple extra dollars on top of your $10-20 brunch plate, so it’s not a bad deal. Especially considering the fact that this is no ordinary bacon—it’s super thick and meaty, coated in sweet maple syrup and honey, liberally sprinkled with spicy red chile flakes. After this flavor explosion, I’m never eating regular bacon again.

You can make your own, too! You definitely don’t have to live in San Fran (and you don’t have to be a millionaire, obvs) to enjoy this ultra-rich bacon.

Millionaire’s Bacon

1 pound of high quality, thick-cut bacon
3 tbsp maple syrup
2 tbsp honey
2 tsp red chile flakes

Set the oven to 350°.

Brush both sides of each bacon strip with syrup and honey and lay them out on a foil-covered baking sheet. Sprinkle liberally with red pepper flakes. Bake for 20-30 minutes, depending on how crispy you like your bacon. Don’t burn or blacken it – it should be chewy and meaty (without being undercooked and limp… limp, gross, that is not a quality you want in bacon).
Millionaire's Bacon

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