By Frank E. Vaerewijck, The Firehouse Foodie

You can never overstate the importance of taking the time to plan. This is equally important in life and the fire service. Nevertheless, it’s surprising to see how many of us haven’t done so. You might look at those who are rich and famous as way ahead of the curve when it comes to estate planning and retirement. Just as many think that seasoned firefighters know a different kind of estate planning, they are also familiar with every square inch of every building in their district. An impossible task, right? Well, not so much. We don’t have to memorize these buildings, because just as everyone has tools to help with their financial estate planning, security and retirement, we have tools for preplans and prearrival assignments.

If you die without a will or other testamentary documents, you die intestate; in most states, your estate can transfer to the state. Imagine working so hard all your life, thinking that you have left your family a nice legacy only to have it sold off and the funds feed the state’s general fund, or your will gets wrapped up in court filings forever and ever by people you may or may not know. If you die in the fire service because you failed to plan, then you failed yourself, your crew, your family, and the brotherhood. This a dangerous job, and being a career firefighter, I know these dangers all to well. Planning is an interictal part of this job. Planning starts from day one, from your initial training to your advanced training. Planning is checking off your equipment at the beginning of every shift, reading informational articles, and having roundtable discussions at the dinner table in the station.

Cooking is the same way. You have an idea of what you want to make. Step one, find a recipe. Step two, shop for ingredients. Step three, prepare your dish. Step four, serve your dish. Step five, enjoy your dish. Step six, clean up, or, if your cooking in the spirit of firehouse tradition, the cook don’t clean. Simply stated, always, and I mean always, plan to be the cook, and “That’s Bringing the Firehouse Home!”

Bacon Jala-Peno Poppers: (said like in the commercial)

Ingredients:

8 Jalapeno peppers

1 Block Cream Cheese

1 lb thick cut bacon

Pepper based seasoning

Directions:

1. Preheat the oven to 450° F (220°C).
2. Half Jalapeno peppers and clean out seeds
3. Fill shelled peppers with cream cheese using a small cereal spoon, filling the whole void completely.
4. Wrap the cream cheese-filled pepper with one piece of bacon, wrapping completely, then place on a greased baking pan. (If you have a ribbed baking dish, use it, so that the peppers will not sit in as much grease.)
5. After all wrapped peppers are arranged on the pan, dust with your favorite pepper seasoning, and bake at 425°F (220°C) for about 30 minutes or desired crispness to bacon.
6. Let cool slightly and enjoy!!

For a little extra added zing, stir up some strawberry jam vigorously until smooth and drizzle jam on your poppers. This is well received at the station, just saying…

Frank E. Vaerewijck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with Smithfield Volunteer Fire Department (yes, where the bacon comes from, THAT Smithfield). He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters but as the firehouse chefs they truly are.