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Thank you, I want to make more immediately! …

Comment on Seared Scallop BLT with Candied Maple Bacon by Jillian Bedell.

Thank you, I want to make more immediately!

Jillian Bedell Also Commented

Seared Scallop BLT with Candied Maple Bacon
Yes, that totally makes more sense. Sometimes I do things goofy. I will edit the recipe!

Recent Comments by Jillian Bedell

Thin and Crispy Coconut Cookies
Sometimes when you make changes to recipes, they don’t work as well.

Blueberry Clementine-Soaked Cake with Blood Orange Bitters
I found mine at the grocery store, Judy. The glaze can be made from any citrus juice whisked with confectioner’s sugar. We had the bitters on the bar and I thought it would it would make this rustic cake le fancier. Use what you’ve got it my cooking motto always.

Blueberry Clementine-Soaked Cake with Blood Orange Bitters
I wish I was making my own bitters. Store-bought. Yes, those tiny, wild Maine blueberries make everything better.

Blueberry Clementine-Soaked Cake with Blood Orange Bitters
Love that idea! Orange and chocolate is an awesome combination!

Banana Applesauce Muffins
Awesome! I am so glad everyone likes these muffins as much as I do. They’re delicious and you can feel pretty good about eating (lots of) them!

•December 16, 2019

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.