Breakfast here at Ironwood Hollow is a much busier event than it was when I was alone. Instead of mixing up a bowl of kashi with fruits and nuts added, with milk from the farm next door, which was my old routine, now we're doing a big egg scramble with bacon, or waffles with blueberries, still with the great milk from next door though. I find myself smiling the whole time, appreciating the warm magic of sleepy "good morning" mumbles and the steady rustle that is kids getting ready for school, liking how they pitch in with dishes without being asked, feeling the coffee warm me from within, the family warm me from all around.
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| Bacon Parmesan Breadsticks...dip in maple syrup! Yum... |
Today I wanted to try something that could be grabbed on the way out the door, for those mornings when the kids might want to sleep until ten minutes before the bus comes. Planning ahead, I picked up a pre-made can of breadstick dough, and made sure we had a half-pound of thin-sliced bacon and some grated Parmesan on hand. The results are great! We dipped them in maple syrup for best effect. One can of twelve breadsticks was not enough for five people, though, so it's a good thing the test-flight was on a weekend day.
The recipe:
Bacon Parmesan Breadsticks
Ingredients:
One package breadstick dough
Half pound thin bacon
1/4 Cup fresh-shaved parmesan cheese
Preheat oven according to breadsticks directions.
Cook bacon and blot dry.
Twist bacon, about a half-slice, into each breadstick, breaking it into smaller pieces as needed, then dip each stick into a plate of the parmesan.
Arrange on a baking sheet, and cook according to breadstick directions.
Serve hot or cold, with syrup to dunk in as an optional extra.
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