On November 8th, The American Bacon Race came to Orlando. “Bacon Race?”, you ask? Yes, my bacon-lovin’ friend. Let me tell you all about it since I was lucky enough to participate in such an adventure….
The 5K took place at Harbor Park Loop in Baldwin Park, Orlando Florida. It was a morning run that turned out to have beautiful weather. The sky was cloudy at first but then cleared up and we had the perfect cool breeze to begin the run. When we arrived to pick up our packets, we were greeted by smiling faces and bacon being passed out to those waiting.
My husband and I signed up with a group our friends Jill and Aaron started called “Nobody Puts Bacon in the Corner”. The ladies of the team made some awesome tutus for run. There were some amazing get ups by some very creative individuals. I was very tempted to gather my bacon from the event and use it as a trade for some of these outfits. I was very jealous. I did not go so far. I had the simple pig-tails and pink long sleeve exercise shirt, and wore the shirt given at registration. Even though, apparently to some full-time 5K runners, it seems to be a faux pas to wear the shirt of the vent you’re at. But I was proud to wear it!
During the run was the best part. At the 1 mile, 2 mile, and finish, you got bacon to eat! I swear, with each bacon stop, I really felt like it gave me a boost of energy. I’m seriously thinking about taking a baggy of bacon with me to any other 5K we participate in.
After the run, there were many delicious bacony treats to purchase. Everything was reasonably priced. The bacon sundae looked AMAZING. We strolled by as we picked up our finishing medals, but we did not partake. We were pretty much ready to go.
This was my first 5K and Ric’s second. It was truly a wonderful experience. I’m going to pat myself on the back for finishing the 5K and feel incredibly lucky to have been part of this one in particular. It was well organized and the vibe was all smiles everywhere you looked. I applaud how well this event turned out and look forward to the American Bacon Race coming back to Orlando again.
Many more pictures can e found on American Bacon Race’s Facebook Page and also with Fixed Focus Event Photography. We will be buying our pictures through Fixed Focus soon and I will post these as an update on Twitter.
This year, Bacon Day landed on August 30th.
I was lucky enough to have a wonderful co-worker (Megan) switch Saturdays with me this year. This meant I was able to get up early, get ready and immediately start cooking bacon.
We had an awesome guest list: My pops (Gerald) and mom (Sandra), Ric’s mom (Carolyn) and her friend David, my brother Jimmy, sister in law Robin, nieces Cameron and Morgan, cousin Stephen, Charlie, Rebecca, Autumn, Rick, Brook, Evan, Aaron, Jill, Alex, and MacKenzie.
Everyone showed up with various bacon goodies, packages of bacon, booze, and other supplies. We were so overwhelmed with the generosity from all of our family and friends. This year really showed us how much Bacon Day can be so amazing! In fact, we were so overwhelmed with food that Ric and I were unable to do a couple recipes we had on hand. One of which was Chocolate Covered Ice Cream Bacon Tacos. But don’t worry all these recipes will make it to the blog!
Here is the menu from Bacon Day 2014:
* Sweet & Spicy Bacon Twists, By: Robin
* Bacon Wrapped Sweet Pickled Watermelon Rinds, By: Rebecca
* Crab Dip with Bacon Cups, By: Autumn (pending recipe)
* Pringles: Bacon Flavored – Brought by Jimmy/Robin/Cameron/Morgan
* Bacon Burger Sliders, By: Jimmy (pending recipe)
* Bacon-Wrapped Pork Tenderloin, By: Stephen
* Bacon Jalapeño Corn Bread, By: Charlie
* Vanilla and Corn Infused Bacon Gravy and Brioche Biscuits, By: Jill (pending recipe)
* Curry Bacon Pasta, By: Elle
* Bacon Explosion, By: Ric & Elle
– Bacon Bloody Marys, By: Autumn (pending recipe)
Bacon Explosion News from Bacon Day:
* We decided to try yet another type of meat mixture for the “meat blanket” portion of the Bacon Explosion: Pork Chorizo and Breakfast Sausage from Petty’s Meats in Longwood and also some ground pork from the supermarket.
* For the bacon lattice, it came together wonderfully.
*…… then, I had the bright idea of putting a little coconut oil on it between going from the oven to the grill…. and it actually EXPLODED. But, don’t worry, we had plenty of bacon. I removed the outside lattice and the inside was cooked enough that it held together. I made another bacon lattice, wrapped it back up, and started over with the cooking. Turned out great!
And CHRISTOPHER DANIELS????
Wait. You don’t know about this? There have been some words going back and forth with Bacon in the Oven, The Read Pile and Christopher Daniels leading up to Bacon Day. To sum it up, I challenged Daniels to a Bacon-Off to take place on Bacon Day. The results to all of this turned out wonderfully! If you unfortunately missed out on all the fun through my twitter and The Read Pile’s shows, don’t despair: Elle vs Daniels.
After thoughts of Elle:
I am so happy with how Bacon Day went! We had lots of food, great company, a comical event took place, and I discovered “coconut oil bad for grill”. But as with every Bacon Day that passes, I instantly think of more ways to celebrate and immediately start thinking of next year. 🙂
By: Jill, Delectable Cooking
* 6 eggs
* ¾ lb bacon
* 1 egg, well beaten
* Bread crumbs
* Salt, pepper, dried herbs (oregano, basil, thyme)
* Oil for deep frying
* Whole grain honey mustard for garnish
* Put 6 eggs into small pot and cover with cool water.
* Bring water to a boil for 3 minutes.
* Remove from heat and add ice to the water. As ice melts, add more until eggs have cooled completely.
* Meanwhile, grind or very finely chop bacon. Keep chilled until ready to use.
* Peel eggs and dry with a paper towel.
* Heat oil to 365°.
* Create “standard breading station”, 3 plates or bowls with separately seasoned flour, beaten egg, and seasoned breadcrumbs.
* Dredge egg in flour, gently tapping off any excess.
* Gently form ¼ inch layer of bacon around egg.
* Dredge in flour again, then pass through egg, and then through bread crumbs.
* Deep fry until golden brown and crisp.
* Remove to baking cooling rack over paper towel lined pan.
* Cut in half or quarters. Drizzle with whole grain honey mustard.