Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Monday, June 4, 2012

Curing bacon

Last month we ate brunch at Balliceaux, which has a gorgeous interior with buttery leather seating and themes of nature running through an otherwise repurposed urban industrial space that makes me want to reconsider my decorating philosophy, but I digress.  Most importantly, they have a bacon menu.

They house-cure all their bacon and serve each slice with accompaniments. Applewood smoked bacon with nutella. Chinese five spice with orange marmalade. Garlic cured with olive oil.  Oh man, it's really good.

On Saturday I needed some bacon. At the farmer's market I checked in on the Root Force collective farm and they were selling unsliced, uncured bacon and I was feeling inspired to give curing a try.

I loosely followed this recipe for the rub, but chose a combination of salt, brown sugar, rosemary, garlic, cinnamon, and pepper.

I generously coated two pounds of bacon with the rub and then dropped the whole thing into a weck jar where it will sit for 7 days, until step two.

Have you ever cured your own bacon?


  1. I have never cured my own bacon..I order it online and love it.... How did yours turn out after this? I am curious!

  2. It's still in the fridge curing! I think tomorrow will be the 6th or 7th day. I'll definitely post an update over the weekend or monday at the latest. Thanks for checking back :)


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