By Teri Cayton
The Parsons Advocate
I was listening to the radio on my way to work and the DJ announced a song from l993 and it got me to thinking. That was 31 years ago, how did that happen? It was 1993 only a few years ago, right? WRONG!!! Well that just about blew what mind I have left and by the way that is not much. Time has a way of escaping us very quickly.
I used to work out quite a lot and I did enter one physical fitness contest in the year 2000. I was so proud to go to the hospital and show Mom my trophy, not knowing that just a month later she would be gone. It is hard to do in the moment but cherish the ones you love. Momma Said, “You never know when you kiss them goodbye for the day that it might be the last chance you get.”
Time is infinite, it goes on with or without us but at the same time it does have an expiration date for us. It is so easy to waste time and then think Maybe I should have been doing this or that instead of just sitting here feeling sorry for myself or have your head stuck in a game on the video. Visit your family, go for a walk and enjoy nature, play with your dog just do something instead of sitting around watching the hands on the clock slowly tick your life away.
I wish all the time that I would have joined the military when I graduated high school. See the world, have an adventure, meet new people and at the same time serve and protect this great nation. When I got out of the military I would have used the GI Bill and went to college to become a veterinarian. That is what I was meant to do, I just know it. But instead I sit here at the age of 66 and have nothing to fall back on. I guess I will have to wing it and hope that I live long enough to see some more of this great nation. Momma Said, “Hopes and dreams are what made this nation what it is today.”
Bacon Jam
INGREDIENTS
- 1 POUND bacon diced
- 2 sweet onions diced
- 1 TABLESPOON butter
- 1 parchment paper circle cut to fit your skillet
- ¼ CUP dark brown sugar
- ¼ CUP apple cider vinegar
- 2 TABLESPOONS balsamic vinegar
- ½ CUP water
- 1½ TEASPOONS fresh thyme divided
- ½ TEASPOON freshly ground black pepper
INSTRUCTIONS
- Heat a large skillet over medium heat. Add the bacon and cook until it is crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Drain away the bacon grease, leaving about 2 tablespoons in the skillet.
- Add the butter and onions to the skillet. Stir together to coat the onions with the fat and cook over low heat with a circle of parchment paper placed over the onions to prevent them from drying out while cooking. Cook for about 10 minutes and stir occasionally when the onions start to brown. Keep cooking over low heat for about 10 to 15 minutes more until the onions have caramelized.
- Add the brown sugar, apple cider vinegar, balsamic vinegar, water, 1 teaspoon of the fresh thyme and black pepper. Return the cooked bacon to the pan. Bring the mixture to a boil and then lower the heat and simmer for about 20 minutes until the liquid reduces and the consistency is thick and syrupy. Stir in the remaining fresh thyme.
- Serve warm on burgers, steaks, waffles, sandwiches, crostini or as a condiment for a cheese board. To store, refrigerate in jars for up to four weeks.