Moose Jaw - - News -

It started out as one of those silly cocka­mamie no­tions and seemed like a good idea af­ter an af­ter­noon of au­tumn leaf and branch burn­ing, along with a few beers for whis­tle-wet­ting. Some­one said, “Next time we make s’mores we should wrap them in ba­con.

Af­ter that mo­ment of still­ness when ev­ery­body is ac­tu­ally con­sid­er­ing the idea, Mrs. B broke the si­lence and of­fered to go get the in­gre­di­ents. We had a few guests over for a small fire down at our well-equipped tree­house and a cast-iron fry­ing pan warmed and ready by the time my bride re­turned with choco­late, gra­ham wafers, marsh­mal­lows and …ba­con. Af­ter some pre­ci­sion pro­duc­tion prepa­ra­tions, we were munch­ing on ba­con-wrapped s’mores. They couldn’t have tasted bet­ter! Who would have thought? Ap­par­ently, many other peo­ple!

I know there are folks who will try any­thing with ba­con in the recipe or name, in­clud­ing the “Foot­loose” guy Kevin Ba­con. To be hon­est with you, I am not one of those guys… or am I? I do en­joy ba­con, eggs and pan­cakes for break­fast (when we travel) and I do love a good BLT from Jim Nor­tons. And if asked, I

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