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NEWS
May 3, 2012 | By J.M. Hirsch ASSOCIATED PRESS
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?
NEWS
August 2, 2008 | By Dan Lieberman and Sam Wood INQUIRER STAFF WRITERS
Olga's Diner, the landmark at Routes 70 and 73 in Marlton, reopened for business yesterday morning, with owner John Stavros vowing to keep serving the fare that customers have come to expect over the last 62 years. Last week, state revenue agents seized the property after the diner's owners failed to pay $37,000 in back taxes, but on Tuesday Stavros struck an agreement with the Division of Taxation to repay the debt. Olga's morning manager, Libby Karaiskou, and the 25 people she said were employed there were eager to get back to work after an unscheduled seven-day vacation.
ENTERTAINMENT
February 26, 2009
SOUP OFTEN qualifies as health food, but sometimes greasy or creamy ingredients can ladle plenty of extra calories and fat grams into your bowl. Take Subway's cream of potato soup with bacon, for example. A cup of that soup contains 210 calories and 12 fat grams. You could have a small order of McDonald's french fries instead for just 40 more calories and one more fat gram. So when Rachel Reynolds of Wichita, Kan., asked me to slim down a recipe for bacon-jalapeno corn chowder that had 235 calories and 9.1 fat grams per cup, I aimed to show that you don't need cream or even half-and-half to create a thick and creamy soup.
NEWS
June 3, 2006 | By Kathleen Brady Shea INQUIRER STAFF WRITER
Give peanut butter a pass and bank on bacon if you want to avoid getting skunked. That was one of several lessons learned this week by 74-year-old Harry Sanford, whose dogged efforts to rid his Berwyn residence of an uninvited houseguest finally succeeded yesterday. The culprit: a baby black-and-white fur ball who burrowed through a garden and under the home's vinyl siding during Sanford's two-week Shore vacation. Sanford made the discovery on Tuesday when he got home, opened his basement door, and quickly backpedaled.
NEWS
October 28, 2014 | By Jessica Parks, Inquirer Staff Writer
A Doylestown man who was awaiting sentencing for child pornography continued to view and share explicit images online until he was rearrested last week, court documents show. Edward V. Bacon, 21, of Doylestown, was one of eight men charged in a statewide sweep targeting online child predators by the Pennsylvania Attorney General's Office. Two weeks after he pleaded guilty to child pornography charges in Bucks County Court, state prosecutors found videos of children uploaded to an online file-sharing site and tracked them to Bacon's computer, according to the criminal complaint.
FOOD
August 11, 2011 | By Bonnie S. Benwick, Washington Post
This is guaranteed to satisfy even the non-salad-eaters in your house - as if the words "warm bacon" weren't enough.   Nectarine Salad With Warm Bacon Dressing 4 to 6 servings For the salad: 6 strips thick-cut, hickory-smoked bacon, plus 1 strip for the dressing 6 large ripe nectarines 7 ounces green leaf lettuce 1/4 cup roasted, unsalted,...
FOOD
May 22, 2008 | By Maureen Fitzgerald, Inquirer Food Editor
There are always eggs in my fridge. If you have bacon left over from the weekend, and some nice greens, you can throw together this light, elegant dinner in no time. "As with many classic French salads, there are a few hotly disputed versions in circulation," writes cookbook author Trish Deseine, describing her recipe for Frisee au Lardons (Bacon and Poached Egg Salad). But in her mind, "eggs and croutons don't seem to cohabit well, and I always prefer mopping up the egg yolk with a fluffy baguette to chasing it around with fried cubes.
FOOD
October 31, 2001 | By RACHEL ROGALA For the Daily News
The word picnic conjures up checkered tablecloths and wicker baskets packed perfectly for a warm day. However, at Picnic, 3131 Walnut St., it doesn't matter what the temperature is for hungry folks to partake in the offerings. Chef/owner Anne-Marie Lasher orders much of her food straight from the farm. This makes items like Picnic's Breakfast Sandwich extra special. It's made from organic Lancaster County eggs and cheese (both sold retail at Picnic) and bacon (an option left out for non-meat eaters)
NEWS
December 11, 2002
What is it about the holidays that makes us long for the past? For the times when cards came through traditional mail. Presents were bought at a store. Turkey was never tofu. And spam . . . well, it was just a Monty Python routine: Man in cafe: "Well, what've you got?" Waitress: "Well, there's egg and bacon; egg, sausage and bacon; egg and spam; egg, bacon and spam; egg, bacon, sausage and spam; spam, bacon, sausage and spam. . . . " Back then the joke was on a canned meat product.
FOOD
November 21, 2007
Chad Beene likes peanut butter on everything, says his wife, Kellyann. When the couple opened the Urban Saloon in Fairmount recently, there was no question they'd serve a burger topped with peanut butter and bacon. Stop making that face! People put mayo on their burgers, right? Peanut butter-and-bacon has that fat-fat, salt-salt thing, with the added smokiness of the bacon and earthy nuttiness of the peanut butter. It's served on Texas toast, with a lettuce leaf. (Given the fat content, it should come with a nitro tab.)
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