Mother’s Day can be confusing in my family, since my daughter and I live on different continents. To complicate matters further, in England they celebrate Mother’s Day in March, so it’s hard for Tatjana to know exactly what day it will fall on in America.
She sent me two cards in March this year – one marked “open March 9th (for my birthday) and the other marked “open on Mother’s Day.” By omitting the date she gave me the option of choosing which nationality I wish to identify with as a mother (I did become one in England), although it’s probably more likely she was just ensuring she wouldn’t forget. Either way, it is the thought that counts, and I couldn’t ask for a more loving, kind, and thoughtful daughter.
Tatjana, I hope one day (in the not too distant future) you will be a mother too, so you can experience the astounding joy you have brought into my life. You embody an entirely different meaning to the word love – one that defies the improbable and makes my heart swell bigger every day.
I’m not so good with cards, so to the only person I can call Mom – HAPPY MOTHER’S DAY! I love you Mom, and I know how lucky I am to have you as my mother.
I’ll be playing food fairy this Sunday for one of The Roving Stove‘s clients, but I have posted a brand new Mother’s Day Brunch Menu for all you PCA members to print and leave it out as a not-so-subtle-hint for your loved ones to use, and for all you Jewels from The Roving Stove readers here is one of my latest (and most addictive recipes yet)…
Spicy Maple-Bourbon Candied Bacon
Hitting all the right sweet, salty, spicy, and crunchy notes – what’s not to love about Spicy Maple-Bourbon Candied Bacon? Serve this as an enticing hors d’oeuvres, or a kicked-up special occasion side dish for breakfast or brunch. Better still, you’re likely to have all of the ingredients already on hand to throw together to impress your guests for an impromptu gathering.
Non-stick cooking spray
1 cup brown sugar, packed
2 tablespoons maple syrup (+ 2 if omitting Bourbon)
2 tablespoons Bourbon whiskey, optional
1/2 teaspoon cayenne pepper, optional
12 slices thick cut bacon
Black pepper, freshly ground
1). Preheat oven to 375 F. Line a sheet pan with heavy duty foil, then place rack on top and spray with non-stick cooking spray; set aside.
2). In a small bowl, mix together the brown sugar, maple syrup, Bourbon, and cayenne. Brush generously onto both sides of each slice of bacon, then place on prepared rack; repeat with each piece of bacon. Sprinkle with freshly ground black pepper to taste on top side.
3). Bake in the preheated oven for 20-25 minutes, or until bacon is cooked and browning nicely around the edges. Be sure to keep on eye on it towards the end because the candied bacon can go from nicely caramelized to burnt quickly. Remove from oven and let cool completely to set before handling.
4). It never lasts that long in my household, but the candied bacon can be stored up to 3 days in advance. Place a layer of wax paper between slices of bacon in an air-tight container in the fridge.