Aug. 4th, 2009 11:39 am
This is a real show? Really?
Watch the 'Making Bacone' video. It's... something.
Yesterday we arrived, and then we left the hotel around 1130 and walked: through the Encore and Wynn, along the strip and across to Treasure Island, through the Mirage (including the secret garden with its flora and fauna - baby dolphin! baby leopard), stopping for lunch at blt burger (split a burger, reg fries, sweet potato fries, and had a kahlua/baileys/espresso milkshake). Through the Forum Shops and Caesar's Palace, in and around the Bellagio, stopping to watch the fountains. Across the street to/through Paris and Bally's, then we took the monorail back to the hotel, arriving around 5 something. Considering we had each slept about 3 hours, we thought we did pretty well. I'd estimate we walked around 5 miles, and I did it hauling at least 3 pounds of quarters. I had no idea you couldn't gamble with quarters any more. It makes me sad. Takes most of the fun out of slot machines.

Today, up and out bright and early to Bouchon at the Venetian for breakfast which was AMAZING: egg & brioche toast, bacon, sausage, 1/2 pecan sticky bun, 1/2 sourdough waffle with toasted walnuts and caramelized bananas, fresh oj and coffee. My travel buddy and I ordered and split two menu items. I think I would eat there every day if given the opportunity. Walked around the canals and shops, then monorailed out to MGM Grand and NY NY, grabbed a sandwich from Colicchio's 'wichcraft and brought it back for lunch (BLT for me). We did actual work stuff for a couple hours, then back out, brazilian steakhouse at Mirage, Margaritavilles for beverages, Flamingo for some slots (I came out 12 bucks ahead!) and back to the hotel, at which point I thought I had better write some of this before I forget it. I had bacon at all three meals today. Hard to beat that.
must try this later... from Kathy:

This is a soup recipe I got from a book called Japanese Country Cookbook. It was interesting to find that this is considered a Japanese dish, even the name (which surely comes from the French potage). Any way you look at it, it's warm and simple and delicious.

4 oz. bacon or fatty ham (can use a little more if you like), sliced into bite sized bits
1 medium onion, diced
6 cups water
4 medium potatoes, peeled and chopped
2 carrots, peeled and diced
salt and pepper to taste (give it a good bit of pepper)

Saute bacon or ham in a large pot over medium heat until most of the fat has separated. You don't want the bacon or ham to crisp. Add onion and saute until transparent. Add water slowly so it doesn't splatter. Bring to a boil, then turn down to a simmer and cook for 20 minutes or so. Add potatoes and cook until potatoes have come apart, around 30 minutes. Add carrots, salt and pepper and simmer until carrots are soft. You can serve the soup as is, or mash the vegetables a bit to thicken.



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