Do you find yourself sometimes taken on a cloudy dream surrounded by juicy strips of bacon floating you along….

When I was a little girl, most mornings my mom would fry up strips and strips of bacon for me, my sisters and brother.  I remember sleeping so soundly until the smell of bacon took over and lured me out of my slumber.  I used to always wonder how she got the bacon so perfectly cooked and crispy…

Then as I got older I had plenty of mishaps but finally got it together, here’s an easy way to cook delicious crispy bacon!

* Safety First:  When cooking bacon you always want to make sure you shield yourself from any splattering fat.

* Make sure that you have a plate assembled with paper towels for when the bacon is finished cooking to drain on.

*  Choose a large enough frying pan that can accommodate long strips of bacon.  This will allow the bacon to cook evenly.

*  Before turning the fire on, lay the bacon alongside one another in a cold frying pan, making sure no pieces are overlapping.

*  Cook the bacon on medium heat.  If you increase the heat to fast this will make the bacon cook to quickly and end up burning the bacon and burnt bacon in my opinion is NOT yummy.

*  As you see the bacon starting to shrink, that is when you flip it over with a fork and cook the other sides.  make sure that the bacon stays flat while cooking.  Once you make the first flip, make sure to flip them continuously after every 45 seconds.

*  Once the bacon is fully cooked, transfer the bacon to your plate with paper towels and allow to drain.

* All that is needed after bacon is cooked is to sit down and enjoy!

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the kitchn celebrates Halloween this year with homemade candy corn with candy dough.

Also in the kitchn, roasting stuffed pumpkins, dyeing pasta, oreo bat cookies, and panna cotta puddings.

• Autumn Supper: Savory Stuffed Pumpkin: Have a hallow pumpkin that is going to waste… add roasted garlic, bread, spices and cream… Yum!

• Colorful Cooking: How To Make Colored Pasta: All you need is vegetable puree to add some color to your pasta.

• Halloween Recipe: Thomas Keller Oreo Bat Cookies: Try these crunchy chocolate cookies, with a white chocolate ganache sandwiched in between them.

• Autumn Cooking: Savory Kabocha Squash Panna Cotta: Savory Panna Cotta Puddings are delish!

• Oreo Cookies and Cream Cheesecake Bars, there even better than they look!

• Table manners and children, what a long process.

• Snickers, yum-o, what’s your favorite Halloween candy?

• Dulce de Leche, kinda like caramel.

• Do you like fried chicken…. well then learn these tips for frying.

(Image: Daniel Greene/Flickr)

Who doesn’t love some good old-fashioned fried chicken? Or what about fried anything???

I know me and mine love fried chicken, there’s just something about fried chicken or anything that is thrown in the deep fryer that makes you feel homesick.

For safe and tasty frying tips check below:

• Make sure the oil is at the highest temperature before frying, this will help keep oil absorption to a low level which helps to cut back on fat and calories.

• The optimum temperature for deep frying is mostly between 350ºF and 375ºF.  Check the oil temperature by using a frying thermometer.  Trust me you don’t want to fry without it.

• If you find that you do not have a frying thermometer then don’t fret, you can always check the temperature by dropping a cubed piece of bread into the pot.  If it turns golden brown in 60 seconds then its perfect.

• The best oil to use when frying is peanut oil or canola oil.  It is low in saturated fat, has a high burning point and does not take-away from the flavor of the food you are frying.

Continue below to,

• DO NOT fill the pot more than half-way full.  When food is added to the oil, if too much oil is inside it will cause the oil to bubble over the pot causing an accident and the opportunity of someone to get burned.

• To fry food properly, make sure to give the pieces room to cook.  Which means do not over crowd the pot.  Overcrowding the pot makes the oil reduce in temperature and the food will in turn not cook properly and turn soggy.  Not Yummy!

• Trying cooking pieces of food the same size at the same time, this will have all of the pieces to cook at the same time and be ready together.

• To put out a fat fire cover the pot with lid.  **Did you know that baking soda helps put out a fat fire, well it does**

• If oil begins to smoke that means the oil has burnt and the whole frying process needs to be started again from the beginning.  Discard the oil in a container other than plastic and DO NOT pour it in your drain.

·  Fresh, Delicious, Homemade, Old-Fashion Lemonade… Thirsty huh!

·  Do you know what quinoa is?  If not find out here.

·  Now you know what quinoa is but do you know how to cook Quinoa?

·  Do you know the difference between a Cappuccino, Machiatto, Latté or Café au lait?

·  Quick and Easy Spaghetti and Meatballs Recipe

(Image: Daniel Greene/ Flickr)

Quinoa is very tasty and versatile, which allows it to be added or replaced in most recipes such as rice or couscous.

Cooking quinoa is similar to cooking rice, by how fast and easy it takes to make it.  There are three different kinds of quinoa that can be found in markets: the most common one is the white variety, but also the red and blank ones.

Here is a basic way to cook quinoa:

1.  Measure and rinse quinoa.  One cup of dried quinoa makes three cups of cooked quinoa (just like rice).  Measure out your chosen amount, rinse thoroughly with cold water in a mesh strainer and then drain.  Rinsing the quinoa will remove its natural coating, called saponin, which can make the quinoa taste bitter.

2.  Transfer quinoa into a small saucepan.  Add 1 1/2 cups water & 1/2 tsp salt if desired.  You can also use vegetable, chicken or meat stick if preferred.

3.  Boil, Cover, and Simmer.  Bring to a quinoa to a boil, cover with a tight fitting lid, and turn the heat down to simmer for 15 minutes, or until all the liquid is absorbed.

4.  Remove from heat and let rest.  Remove quinoa from heat and allow to sit for five minutes with the lid on.  Fluff quinoa gently with a fork and serve.

(For Quinoa stuffing recipe)

• That’sSoYummy was interviewed on The Chatterbox Show, so if you missed it check it out here!

• Garlic has a tendency to linger on your hands when cooking, find out how to remove the smell.

• Massive Cabbage topped Alaska State Fair and also wins the Guinness World Record for largest cabbage in the world.

• Can you believe that living inside Julia Child’s Cambridge home resides a vegetarian animal-rights activist, which means NO BEEF!

• New Video: Come in and take a peak into The White House Garden.

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the kitchn teaches how to make a super quick summer dessert… Peach and Biscuit Crostata.

Also in the kitchn, homemade falafel and whether they can be freezed, chip clips from Capco, microwaved lime cheesecake, secret garden treat in a jar.

• Can I Freeze Homemade Falafel?: Is it best to freeze cooked or uncooked, is the question?

• Improving On The Chip Clip: Bag Caps From Capco: Can these pricey gadgets really keep our bags closed tightly.

• Recipe Review: 2 Minute (Microwaved) Lime Cheesecake: Can it really be that simple… Possibly!

• Guess What Garden Treat Is In The Jar!: Can you guess what’s inside the jar?

Ever have the smell of garlic lingering on your hands hours after you season and cook your dish of choice?

No matter how much I love the taste of garlic in my food, I absolutely hate the lingering potent smell it gives off on my hands and I don’t know about you but smelling like a garlic garden isn’t very attractive, if you get what I’m saying.

To remove the garlic smell from your hands, simply rub your hands with a stainless steel spoon or other stainless steel utensil.  If you don’t have any stainless steel utensils you can always just rub a little salt or baking soda on them and wash again with soap and water.

Now you should be smelling like your rosy self again!!!! For me it would be more of a lavender pomegranate!

(Image: Morberg/Flickr)

·  New Idea We Love: Cheap and Easy Brown Paper Bags Turn Into Take-Away and Menu Bags.

·  New Location for Farmer’s Market… at the White House.

·  ”21 New Ways” To Serve Hamburgers

·  Quick and Easy Recipe: Lamb Burgers, Different but Yummy!!!

·  Want to Host Your Own Wine Party, learn how now.