It’s not too late to start planning a little Mother’s Day gesture. But you had best hurry up. I would advise you to put a little thought in it, though. I had an email this morning suggesting that a trip to Jersey Mike’s Subs would be a good idea; “Treat Mom to a Sub!” Perhaps not. I like a good cheesesteak as much as the next mother, and this is definitely a first world problem, but I’d like something homemade. It doesn’t have to be fancy, or well-crafted (and believe me, I have a drawer of summer camp ashtrays, plaster handprints, and dollar store jewels). Maybe this Mother’s Day I could get first pick of sections of the Sunday New York Times, some sweet and crunchy French bread, and some bacon.
I love bacon. I don’t like cleaning it up. Bacon is one of those foods that tastes better when someone else has cooked it. And then poured the bacon grease into a can, cleaned up the splatters, washed out the pan, and has tossed the dish cloth into the laundry, where more elves will take over. Such a life of fantasy I enjoy!
In real life, I tried this glazed bacon recipe from the New York Times last weekend as part of my exhaustive food research for The Spy. We also had French toast. It was divine. Be sure to get thick bacon – otherwise, why bother?
“½ pound thick-cut bacon slices (about 6 slices)
½ cup light brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine
Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.”
I did not cut up the bacon – I divided it evenly between Mr. Friday and myself. With no apologies to Luke the wonder dog, who went without.
This is my standard recipe (practically foolproof) that I pull out for every occasion that calls for French toast: houseguests, Easter, vacation, first day of spring, Sundays, and even birthdays. It was featured once on Food52, although they did not use my illustration, which still makes me a little huffy.
We always have day-old French bread (in fact we have a collection of French bread in the freezer – we will never starve) and it always seems a sin and a shame to pitch it, so this is a delightful and economical way to be frugal consumers. And Mr. Friday loves the added kick of the rum on an otherwise uneventful Sunday morning.
Prep time: 10 min
Cook time: 5 min
1 cup milk (or half and half)
1 pinch of salt
3 brown eggs (any will do, actually – brown are prettier)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg – grate it fresh – do NOT use dried out old dust in a jar
1 teaspoon pure vanilla extract
1 generous dollop of rum
1 tablespoon brown sugar
8 1/2-inch slices of day-old French bread
Whisk milk, salt, eggs, cinnamon, nutmeg, vanilla extract, rum and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until super-saturated. Cook bread on each side for a couple of minutes, until golden brown. Serve with warm maple syrup and powdered sugar. If you add some strawberries and whipped cream it will remind you of the Belgian Waffles from the World’s Fair in the 60s. Childhood bliss!
Your mother will thank you for this breakfast, especially if you remember to use cloth napkins, and if you wash up afterward. Then leave her alone to wander over to her Adirondack chair on the back porch, so she can read Normal People, all by herself.
Happy Mother’s Day!
“No one can be independent of other people completely, so why not give up the attempt, she thought, go running in the other direction, depend on people for everything, allow them to depend on you, why not.”
― Sally Rooney