Tis the Season - Bacon Chronicles

I didn't make it home to the Range yesterday with this last storm, but Partner made a run to Home Depot  to make sure there were proper supplies for another round of Winter, as I'll be tending the place without backup for a while. He sent this photo from his i-phone while he was there.  Sorry Barkley, we're not getting a set.  You'll just try and eat them like you did the wreath (it's NOT a bagel!) and the neighbors might talk.

We only got about 4-5 inches  of snow down at the crash pad, but then it warmed up, even rained, briefly, then the temps plummeted and everything froze.  My driveway is an ice rink.

Barkley did his best Dorothy Hamill impression getting to the grass to do his business, and quickly skittered back in while Mom put out the Pet Safe Ice Melt, (as we were out of C4 after the last casserole clean up).

Sorry Barkley - we're not going to drive anywhere til that melts and the roads are clear.  But if you're a good boy I'll make us breakfast. How does a bowl of kibble sound?

WELL OK, IF YOU INSIST.

I'm not sure how "French Toast" got it's name as it's been around since the Middle Ages in a whole lot of places other than France (who call it "Pain Perdu").  Day old bread, dipped in egg and milk and fried is something that translates to Yum" in any language.  In Norway, where my Grandfather  Gullikson is from, it is called  “Arme Riddere”. This translates to “Poor Knights” and it is often topped with a bit of sugar and cinnamon before frying and then topped with fresh jam. It's also sometimes made with savory ingredients, such as ham or cheese, whatever is on hand.  This makes it a dish the  Norwegians would refer to as “restemat”, Norwegian for ‘leftovers’.

And I have leftover bacon!

Arme Riddere (French Toast) Panini.  Using what little bits I had on hand in the fridge, I smeared some sourdough bakery bread that was getting  dry, with a Tablespoon or two of low fat Neufchatal Cheese (low fat cream cheese) and then smeared with a thin later of Golden Shred orange marmalade picked up in the UK. Then stopped that with some freshly cooked thick cut bacon. Perfect!  It was then dipped on each side in an egg whisked up with a little milk and then popped into the chicken grill/panini contraption and baked until it's golden and toasty.  Norway Meets Italy!!

I drizzled it with just a bit of maple syrup and ate it like a sandwich.  Sweet and savory, creamy inside with just the right bit of crunch outside, it was the perfect little weekend Breakfast.