Friday 6 July 2012

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Braving the Bacon Sundae

Bacon. It's the perfect add-on to anything. It goes perfectly with eggs, tastes excellent on burgers, and fits very well in the title of one of my favorite bloggers names (Bacon is Magic...a fellow Canadian even).

But a Bacon Sundae?



Somebody once told me that bloggers are supposed to enjoy the exploration of new and exotic foods, so when we stumbled upon this in South Beach, I was kind of obligated to give it a try.


Look at the enthusiasm that I'm launching in to this with. It's two of my favorite foods. How could this not be the most incredible food ever?


Oh....that's how. Maybe I'm just not in the mood for this today. I'd better get a second opinion...


You'll notice that unlike the display picture, they don't really use little bacon bits and lots of caramel sauce. It's more like breaking up a few of the pieces of bacon that go on the Whopper and putting them on top of a sundae. You'll also notice that Lori is trying to dig down the side to avoid most of the bacon. I may not have picked the perfect person to get a second opinion from...


I'm not sure if that's a "What a weird taste!" look or a "Why would you let me try this? You'll pay for that later!" look. I'm really hoping for the former.

After watching their parents try it, none of our kids was willing to take even a bite of the bacon sundae. Even the boy, whose go-to burger at Wendy's is the Baconator. So by a vote of 2-0, we're going to have to give the Bacon Sundae a thumbs down. On the other hand, if you pick off the strips of bacon from the top then dip them in the chocolate and caramel sauce...it's still not great. Just don't say I don't try new things for you guys.


This post is a part of Photo Friday at Delicious Baby and Friday Daydreamin at R We There Yet Mom. If you didn't get here from one of those sites, you should really go check them out. There's people there who are still going at full pace all summer long. They won't tease me though. They've been raised to show respect to their elders.


Written by Steve Pratt