If I were to name this group yes, they would be known as the Susetarians. Sus is the latin for pig and as I, and a friend of mine recently discussed, it is only right that this group be named as eminently as the others. Susetarian- it has a beautiful scent to it, doesn’t it? Due to my curiosity about bacon’s effect of ‘reckless abandon’ I came across a wide number of sites that recognize the effects of bacon on groups that do not eat meat or pork. It is amazing how many people have realized that the smell and taste of bacon has vegetarians, and others, at odds with their morals and principles.

Not only are there bacon replacements like Bacon Salt, turkey bacon, Facon (aka bacon-shaped tofu) , and a few others not yet perfect to go public but there are many reports of people going after the real thing to satisfy that uhhhhhhhhhhhhhh- urge. It could be said that bacon has the ability to bring out the animal within all people. The smell, the sound of it frying… it takes people’s memories back to the image of a perfect, Beaver/Cleaver family breakfast and, the smell… well…A powerful smell can trigger memories, inspire lust, and soothe an anxious personality. Bacon has been shown to do all these things; and when so many things are done to try to emulate, how can you question it? Bacon is the wonder food.
If you don’t believe it. Look below.

http://www.neatorama.com/2008/07/07/why-we-love-bacon/http://www.salon.com/life/feature/2008/07/07/bacon_mania/http://hornybacon.com/http://answers.yahoo.com/question/index?qid=20070331050927AAqJW1Vhttp://www.food.com/recipe/vegan-bacon-48899http://tribes.tribe.net/ilovebaconhttp://www.npr.org/blogs/health/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-forvegetarians?sc=emaf

http://www.thekitchn.com/thekitchn/vegetarianism/vegetarian-except-for-bacon-079562

  Walking through the entry way he smiled at my frilly and floral apron, handed me a Pinot, and then, gazing at the wine and cheese setup, he awed at my “sweetness”.  My nerves finally calming down from their all-time high took notice that we had a little over an hour before we had to head out to Silver Lake. I took off my ’susie homemaker’ apron and relaxed.  We sat, chatted about the cheeses and how they paired with the berries and wines.  I fed him.  He fed me. It was lovely.  Sweet and lovely.  Before we knew it it was nearing reservation time and I thanked my lucky stars for pushing the res back a half an hour. 

  The rain and my [lack of] sense of direction gave us some more time to exchange smiles and chit chat.  We had laughed a lot by the time we finally found Tracy off of Hyperion and I saw Barbrix in orange lettering.  We passed the car off to the valet and scooted out of the rain and into the small, white, chalet-like building.  Inside it seemed much larger with a great dining foyer, large wrap-around bar, and backroom with a view of the open kitchen.  Luckily, we were seated in the backroom on a small two-seater table which was perfectly placed in the corner- just how I like it. 

  The menu(s) were simple.  One for beer, another for wine, and another for tapas.  He took care of wine selection and passed the tapas menu to me.  I flipped through and decided to do it ‘on the fly’.  I glimpsed quickly and decided upon a Spanish chorizo, a watermelon turnip salad, garlic-fried sweetbreads with a garlic aioli, and a tri tip (which we compromised to be not medium, not rare, but medrare).  He chose a beautiful Grenache from the Ojai Valley and decided to throw in some veal meatballs. 

  The plates came out with perfect pace.  The table was not cluttered and we were enjoying the taste of each dish and the subtle robustness of the Grenache.  I, of course, wondered about saving room for dessert and stopped the waitress to inquire about it only coming to hear that savory was the way to go.  Hmmmmm… well… the savory dishes were incredible.  The bites to remember for me were the Spanish chuleta, the juicy tri tip, and the watermelon radish and farro salad (which was quite surprising), and the fried sweetbreads were unbelievable! 

  Needless to say the meal was delicious.  The company was a pleasure.  I am glad we started with the cheeses however because it would have meant an extra two hours at Barbrix and who knows what else…

The night was perfect.  We had the intimate, romantic meal I had sought out along with the wine and tapas that indulged the senses and led to some great discussion about the exotic combination of ingredients.  I can only hope that my subsequent dates with him will be as successful.

            “With a sprig you will regain your memory. You’ll open your heart; find love;

            be free. If you sleep upon the evergreen’s heavenly blue or adorn a piece… a    crown- it will relieve you.”

            Rosemary is found in many important spiritual pieces symbolizing pure love, an important moment (that need be remembered), and a healing touch.  It is seen in the clutch of the Virgin Mary and in the gaze of Aphrodite in more than one representation.  Although these women represent love- they are very different; Mary is a luminary known for the pure heart chosen to perform a god-like duty; and Aphrodite is a goddess of beauty, love, passion, and celebration.

            In ancient times, rosemary was used to release the obstacles to happiness. It was used to provide pleasant dreams.  Placed under the pillow, it will release the negativity of the subconscious.  If used in a sachet and blessed, love will come to you in a stronger form or it will strengthen existing love.  When steeped in water it was drunk to defeat ailing health, to calm nerves, and strengthen circulation.  However, as a cure, it was commonly used for its oil and applied externally to conquer skin problems and put end to hair loss.

            Love was the prevailing purpose of rosemary.  For love it was bound to weddings to celebrate the bride and groom for their commitment and loyalty. As a bouquet at funerals and festivals it represented the importance of remembering the moments of life that give us purpose.

            Rosemary has not lost its power in the present-day.  As part of a dish, its use becomes unforgettable. Besides- who knows- if you use it at the right time and for the right person rosemary may find you love.

            Sandalwood entices through scent, taste, and touch.  Due to its strong aroma and its ability to soothe, sandalwood is used in cosmetics, perfumes, incense, alternative medicines and food. In fact, sandalwood’s power has always been embraced by Buddhist and Hindu religious practices.  However, the popularity of the heartwood of the sandal tree has brought devastation to the forests of Asia and Australia. 

            Asian religions use sandalwood’s scent and touch to promote clarity and susceptibility to enlightenment.   When applied as a ‘third eye’ or bhindi, sandalwood paste is meant to bring the practitioner closer to the divine. The temples’ wafting smell of sandalwood incense is believed to relieve anxiety and increase receptivity to goodness.

            The coveted aroma of sandalwood is a sensual, masculine scent that has always been a popular purchase in today’s culture.  The cosmetic industry embraces the soothing powers but has also found that the scent and chemical effects of sandalwood are similar to those of androsterones- human pheromones. Androsterones are produced by male and female metabolic hormones, however women are more commonly attracted to the woody scent.  The androsterone-like effect makes way for sensuality by relieving tension and mental blocks which can cause impotence and stiltedness.

            Sandalwood’s power is not limited to spirituality and sex. It is also prevalent in alternative medicine because of its ability to relieve internal and external maladies.  The Sandal tree’s semi-parasitic property makes it nutrient-rich by absorbing the minerals of the vegetation in its surroundings.  A healing tree, products of the sandal tree can treat skin conditions, digestive problems, metabolic afflictions and anxiety or tension.  The potent nutritional value of sandalwood boosts the immune system so that it may cleanse itself.   

            Historically, sandalwood has been used to dye foods a scarlet red.  The color flaunted prestige and made the food distinctive.  Today, Vietnamese Pho cuisine is the only cuisine that embraces the smoky and pungent attributes the tree provides.  A small amount of sandalwood is necessary for preparing the strong broth of Pho soup but steeping too much sandalwood into the broth could cause digestive problems and illness. Nonetheless, used with proper proportion it will add a robust flavor and can heal deficient immune systems.  These days it is rare to recipes that use sandalwood with the exception of those who can cook Pho in the ancestral methods.

            Despite the fact that their culinary use is out of fashion, sandal trees are being depleted from Asia and Australia, the only continents on which they exist.  Trees of more than thirty years of age are poached for their stems and roots- from where all sandalwood products come.  Although the best products come from trees upwards of seventy years of age, the high demand for the soft wood and oil means trees won’t reach maturity.  The loss of a plentiful supply of Sandal trees has led to lessened usage of sandalwood in various applications; however its importance to the world of spirituality will never cease.

  The truth is mushrooms are full of vitamins that enhance your personal performance.  B1, B2, B6, Vitamin C, and Folic Acid all run rampant through the mushroom maintaining your cardiovascular and health as well as the health of your nervous system.  They keep your blood flowing through a strong immune system, sending stron signals from the brain, to the heart, and on to complete the cycles of a healthy being.

  Find a reason for a dry white wine, a cocktail hour with a spread of roasted mushrooms.  Serve rosemary or thyme crostinis with a light cream sauce, a white wine and cream reduction, or a fluffy cream fondue.  Make use of your local farmers market and find a unique array of shrooms that people rarely see and educate your friends or lover with their flavors and mouthfeel.  Enjoy your cocktail hour with a toast to your health.

            Of course my love of popcorn does not stem from the holiday season; actually it comes from the college days of frugality.  Popcorn, Top Ramen ®, PB&J – the food of students with no time and no money for grocery shopping- I always preferred popcorn.  Popcorn is filling and flavorless so if you don’t have a lot of time it’s the best thing to fill a void with a crunch.  It is also easy with which to be creative and only experience can show you its potential. 

            I recommend everyone to push their popcorn.  I like styling it sweetly with a mixture of peanut M&M’s® for that salty-sweet quench.  Or, if you don’t mind sticky finger food you can pour Maple syrup all over and get some great vitamins and anti-oxidants with each sappy crunch.  Some warm, seedless strawberry marmalade adds tartness to lightly salted popcorn gives an incredible spread to your snacking.

            If you want a savory variety of popcorn I suggest using crushed garlic, parmesan, and a pinch of pepper.  To make it a little more satisfying for a ball game melt down some cheddar, add a little cream to soften, a pinch of chili flake and pour over unsalted kernels.  If you have enough money to buy a pound of shrimp I would sauté shrimp in garlic butter and toss the finish product with popcorn – you may not believe it but the end result is delish. 

            Any way that you do it, enjoy it.  Don’t be scared to test the boundaries and just think of it as a challenge.  You and your guests will be amazed by what you can do with the simple little carb and I encourage you to try it- why not?- most carbs are played out anyway.  Be innovative and find some inspiration within a tin of holiday popcorn.