This week Adam and I tried duck bacon and fell head over heels in love.
It’s probably a good thing that that package cost $14 or we’d be eating duck bacon for every meal!
Our other flavor theme was lavender caramelized almonds.
Love Our Nuts sent me a giant bin (<– free sample) and I put them to good use.
In a pan over medium-high heat dry toast 2 cups of raw almonds for 2-3 minutes until starting to brown. Add 1 Tbsp evoo, 2 pinches of salt, and 1/4 cup lavender sugar and cook 1-2 more minutes, stirring regularly, until the sugar is fully melted and the almonds are coated. Spread almonds on a greased cookie pan or sheet of tin foil until fully cooled before storing. If you want to try this recipe at home Love Our Nuts is actually hosting a giveaway right now, all you have to do is visit their social media pages.
I also had a lavender doughnut from Doughnut Plant.
For this week’s coffee I cold brewed my Birch cold brew blend.
The tasting notes say caramel and chocolate finish so I stirred a dollop of caramel into this cup because why not?
I also had a really fantastic latte from Gorilla.
And a Starbucks latte that didn’t actually pair that well with savory trail mix.
Yogurt bowls for lunch. Plain Siggi’s with chopped plum and lavender almonds.
And fig with chopped plucot and KIND maple chia granola. Plus a so-so kombucha from Trader Joe’s.
A coworker and I got tasty drinks at Grand Army after a particularly long day. This Trans-Siberian tasted like an adult Capri Sun! I also had a fantasmic peach sour beer.
The night Adam was at work I ate Mexican leftovers in bed.
But the other nights were duck bacon extravaganzas!
Like this duck bacon, double cream gouda, and egg toasted croissantwich.
Served with a spinach salad with lavender almonds (dressed in evoo and lavender honey and lavender salt!).
Killer cheese plate.
Envy apple, baby carrots, orange and yellow bell pepper, lavender almonds, duck devils on horseback, gouda, and sharp cheddar.
Have you tried duck bacon yet?