17 days until Spring!
I saw daffodils blooming yesterday! Now, I feel like I’m on a mission – there must be more somewhere. I’m also really enjoying the cardinal family that is visiting my bird feeder. From where I’m sitting, writing this, I can look out the window and see the bird feeder in the back. This is very convenient, not just for enjoying the birds but also, for seeing the squirrels when they attempt to raid the feeder. Then it is time for me to let Bailey, the wonder dog, out to chase them off.
Bailey loves to chase off the squirrels but he never really even tries to catch them. I’m glad he is happy just to chase. Once he has chased them off, he comes trotting proudly back in ready for praise and pets for his daring exploit.
I’m also watching to see where the robins will build their nest. Last year, a robin couple built a next on the porch outside our bedroom. It was so much fun to watch them build and then tend the nest. We watched when the baby robins were hatched and watched mom feed them. We watched as they left the nest and how the mother watched after them as they first got started.
Boy, I’m ready for Spring!
Photo by Plesantpointinn at Flickr Creative Commons
Today’s Lagniappe: Chicken Fried Bacon with Cream Gravy
I posted on Facebook the other day that I was looking for inspiration for this blog. I was sent an article about chicken fried bacon. I’ve actually never had it and it really inspired me to take a walk. I found this recipe this morning. I’ll have to admit, it sounds pretty good.
SERVES 6
Fried Bacon
* 1 lb thick sliced bacon, cut in half
* 1 egg
* 1/2 cup milk (or cream or half & half)
* 1/2 cup flour
* spices (optional)
* oil (for frying)
Cream Gravy
* 3 tablespoons drippings or butter
* 3 tablespoons flour
* 2 cups milk
* 2 tablespoons heavy cream (whipping)
* salt and pepper, heavy on the pepper
1. Heat oil in a frying pan over med-high heat.
2. Whisk egg and milk together in a bowl.
3. Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
4. Double dip – first in the egg mixture, then into the flour and repeat.
5. Fry in oil until golden brown.
6. Serve with cream gravy for dipping; also good served with steak.
7. To make cream gravy:.
8. Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
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