Wednesday, February 16, 2011

Are you ready for the BIG THAW, Bella's?

I can barely sit still, waiting for Friday to come and melt it all away--it gives me the giggles!

I will, however, sit still long enough to have our little chat of what is happening here at KAZA!

This month, we have brought in Subway Rolls (nooo...not the "eat fresh" kind)--I mean the Metro kind!
10" x 12" on canvas 20$ each!
Maine, New York, London, Chicago & New Orleans --even got a special order for Russian!
(Larger ones are coming soon!)

Earthway's New KYOTO Line Of Soaps!
I seriously love my job! How many people would love to sit with Mary from Earthway and get to opine on upcoming lines? Not to brag....but dolly garnet, it is FUN!

The new fragrances for Spring:
*Cherry Blossoms
*Mondo Grass
*White Tea & Ginger
*Mandarin Black Tea
*Lotus Blossom

Just some yummy-feel-good stuff (and part of KAZA's 2011 Feel Good Checklist!)

In our spare time (huh?! who said that?), we decided to hand-punch the lyrics to "La Vie En Rose" on an old wooden chair--how romantic is that?

Check it out in the KAZA window display (not there for much longer though, it just sold!)

On the other window we have a British Invasion At KAZA!
A bit rock n roll, man! (said with a British accent, of course).

Antiqued Union Jack, London Metro Roll and a flashy skull....yeah, baby! (ala Austin Powers)

(Red desk already sold!-oy! sorry Bella's--these shoppers are faster than me!)

On another note, Interior Designer, Deb McBride from McBride Designs came to KAZA to take pictures for her "Favourite Haunts" section of her blog :

Cool beanage, eh?

And last but definitely not least...the recipe for the NAUGHTIEST of all naughties!
BACON JAM!!(Cue Hallelujah choir again please!)

Bacon Jam!

(photo from Art Nectar)

An Original Recipe by Not Quite Nigella

* 1 pound smoked bacon (or use regular bacon and liquid smoke)
* 4 cloves garlic, chopped
* 1 medium brown onion sliced
* 3 tablespoons brown sugar
* Tabasco sauce (according to taste)
* 1 cup coffee
* 1/4 cup apple cider vinegar
* 1/4 cup maple syrup
* Black pepper to taste
* extra water

1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.

2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.

4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

Enjoy on a piece of crispy baquette ...maybe with a thin slice of fresh buffalo mozzarella and a sprig of baby spinach (ya keep it healthy-lol) ;)

Ciao Bella's!


Lorraine @ Not Quite Nigella said...

Hehe I'm so glad that you like it. I always get asked how long this keeps in the fridge but I never know as it disappears so quickly hehe :P

Kaza Blog said...

It is a fabulous and beautiful thing, Lorraine!

Thanks so much for sharing this delicious knowledge with the world! :o)