Monday, June 13, 2016

Saying Goodbye to a Friend

On Sunday, a huge group of playgroup moms and kids gathered to be a fond farewell to our North Carolina friend, Miss S.  She is returning to her home below the Mason-Dixon line after eleven years up here in Connecticut.  She's not the first playgroup friend to move but the first one so close to all of us for so long to move so far.  We ate and drank, took many photos, and marveled at the passage of time, most obvious in the large tween kids running around the yard.  We had first met when the kids were mostly a few months old.  We'd gather weekly for hours, sharing lunch and joys, fears, and hopes, with lots of questions and advice.  All of us were first-time moms who probably had only that in common in the beginning, but that is a strong bond that has stayed with us more than a decade.  We sent our friend off in fine style, with lots of food, stories, laughter, and tears--pretty much like playgroups of old.  Except there were some gifts . . . and some husbands, too.  We all made promises of keeping in touch--easy enough in this day and age--but we also know that it is never the same.  But the memories are golden.


Miss B's Maple Bacon "Crack"

1 lb. bacon
1 pkg Pillsbury crescent rolls
½ cup maple syrup
¾ cup brown sugar
Preheat oven to 325 F. Line a rimmed baking sheet (like a 15x10) with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.

Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.

Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.

Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

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