My oldest son, Mick, is one of those unique kids that makes me often realize how lucky a parent I am. He fortunately takes after his mother in the ways that really matter in life - an eclectic taste in music, a fascination for all things vintage, a respect for Mother Earth, a passion against corrupt government, and a love of chocolate that is absolutely genetic.
Mick is a free spirit, an incredibly talented musician (please check out their amazing reggae band - SPRED THE DUB), and as of yesterday, a twenty-five year old man.
|Spred the Dub|
Birthday traditions run deep in our family. Growing up with Principessa (my Mom), our birthday was almost as celebrated as Christmas. It was our special day, and we got to choose whatever we wanted for dinner and dessert. Some traditions you just don't mess with - and this in one of them. Mick choose Beef Stroganoff for his dinner, and left it up to me this year to "surprise" him with dessert.
Coming in a very close second to chocolate in his favorites category, is bacon. Thick cut, maple cured bacon to be exact. The kind of bacon that, as it's cooking, fills the house with an aroma that attracts neighbors I haven't seen in months. The kind of bacon that makes a vegan salivate. I think I came up with a perfect culinary treat that combined Mick's favorites.
Now quit making that face, and try it for yourself. Seriously. You are gonna love it!
|They may look spooky, but they taste amazing. Just ask Mick.|
1 lb bag of Snyders of Hanover Sourdough Specials pretzels
1 lb Maple Cured Bacon - cooked till Elvis Presley well done, then broken into small pieces
1 bag Ghiradelli Milk Chocolate Chips - melt gently in double boiler
1 bag Heath Toffee Bits (optional)
Dip the pretzels, one at a time, in the melted chocolate. Place on a parchement paper lined tray. Generously sprinkle on the bacon pieces, and if you are so inclined, add some of the Heath Toffee bits as well. Set the tray in the refrigerator to allow the chocolate to set, one hour.
Now, I dare you to eat just one.
Happy birthday, Mick. I love you!