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"We're getting to the short rows now." ............. Huh? ....... I worked, what they called "the graveyard shift" (7p.m.-7a.m.), for what seems like a zillion years (actually 30). I was (am) a mother-baby nurse and chose to work the night shift in order to be at home as much as possible with my children. The children grew up, but I loved the people I worked with and the more relaxed pace of the night-time hours, so I stuck with it. I retired from my nursing job in September, though I currently still work a few days a month.
The first part of the 12-hour shift would always whiz by as we'd be assessing moms and babies, teaching parents how to take care of of their new little acquisitions (babies), helping mom's learn to breastfeed, etc. But often, around three or four in the morning, fatigue would settle in as the hustle-bustle slowed down. Sometimes every minute seemed like an hour in those wee hours of the morning and I would struggle to just keep my eyes lids propped open.
A long time ago, in the midst of one of those early morning "sinking spells", I first heard the expression "We're getting to the short rows". I'd grown up in the Midwest, but moved to the South shortly after Scott and I were married. This common southern phrase sounded quite foreign to me. "What are you talking about?" I asked and suddenly I was a bit more awake as I listened to the fascinating explanation.
My co-workers shared that "getting to the short rows" was an old southern tobacco expression. Some of these friends had spent summers working in nearby tobacco fields as a way to earn spending money. It wasn't an easy job, as the summers here in North Carolina are usually long, hot and dry. These gals were no "southern belles" sitting on white-columned porches fanning away the heat and sipping on mint juleps. Oh no, they educated me about picking tobacco and it boils down to, in simple words, plain old-fashioned HARD WORK!
They explained that tobacco fields were usually planted on a diagonal. The work would start in the center of the field early in the morning. After working in the hot sweltering sun for a good part of the day, the workers were always quite elated when they'd begin to see "the shorter rows" toward the corner of the field. It meant their work would soon be completed.
After hearing this explanation, I understood my friends were encouraging me that morning would come and I would make it through the long night. And I did. After that, when 3 or 4 a.m. would arrive at the hospital, I'd tell my weary co-workers, "Don't worry, we're getting to the short rows now". It always made me feel like a bonafide Southerner!
We're getting to the short rows now before Christmas, aren't we? It's time to pare down the "To Do" list, simplify and focus on what really matters at this time of the year; celebrating the birth of the Christ child and enjoying time with family and friends.
That's why I've got a super easy, super quick (but incredibly delicious) recipe for you today These Southern Praline Bars can be thrown together in less than 20 minutes and everyone goes crazy over them. They're a perfect treat/gift if you're feeling like you're getting to the "short rows".
- 18-20 whole graham crackers about 2 sleeves
- 1 ½ cups dark brown sugar packed
- 1 ½ cups butter 3 sticks
- 1 teaspoon vanilla extract
- 2 cups roughly chopped pecans
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Preheat oven to 350ºF. Line a sheet pan (13x18) with foil allowing the foil to overhang pan by a few inches on the long sides.
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Place graham crackers in single layer on prepared pan. Cover the entire pan. You will have to cut a few of the crackers to fit.
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Melt butter in a medium-size saucepan. Add brown sugar and whisk mixture together over medium heat. Stir continuously until sugar is fully incorporated. At first the butter and sugar will seem to separate. Just keep whisking till smooth.
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Bring mixture to a rolling boil, add pecans and continue cooking, stirring frequently for 2 minutes. Remove from heat and stir in vanilla. Be careful as mixture will bubble furiously when you add the vanilla.
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Working quickly, pour mixture over graham crackers and spread to cover with a knife.
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Bake for 12 minutes. Entire surface should be bubbly. If not, bake a bit longer. Remove from oven and allow to cool for 15 minutes.
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Using foil, transfer bars to a large cutting board and cut into squares. Allow to cool completely before storing in an airtight container.
Karen says
Thank you for posting this recipe. These pralines are extremely easy to make and addicting to eat. When you said that people go crazy for them, you weren’t kidding!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Karen!
Carol Nachtigall says
Can these be frozen? Thank you
Southerner Forever says
Chris, I wanted to make something quick and tasty for the church coffee bar in the morning, and this recipe definitely "called" to me! While I far and away prefer pecans, I used walnuts, since I had an abundance of those. The same situation existed for cinnamon grahams, and despite these minor substitutions, my husband gives this one a definite thumbs up! I grew up in Tennessee and still have family there and in North Carolina, so "comin' to the short rows" has special meaning for this gal who has picked more than her fair share of tobacco! We LOVE your website and recipes!
Chris Scheuer says
Thanks so much! I'm so happy you enjoyed these bars and I love that you "get" "the short rows".:) Thanks for your kind words!
Brenda Moore says
I’ve made these every year at Christmas time for about six years now. If I don’t make them, my name is mud and I get coal in my stocking!! Taste just like little bites of pecan pie!
Heather says
does the graham cracker get soft or does it stay hard?
Chris Scheuer says
Hi Heather, it does stay crisp!
Mama Ree says
Chris,
I have thoroughly enjoyed your recipes over the years. When I read this post, I had to comment. Ours lives seem to be very similar as I have worked 3p-7a, weekends for 15 years and 10 years 7p-7a in Mother/Baby units. The early morning "sinking spells" are very familiar. Now I work as an orientation/education in Mother/Baby, still on 3p-7a. When the down time comes around now, I leave my computer screen and head upstairs to check in on the new nurses and techs to break up the long shift. As far as the Southern expression, I grew up on a farm in Georgia and looked forward to getting to the "short rows". I can remember the "long rows" too; some so long you couldn't see the other end as they wound around the hillside. I too chose the night shifts so I could spend as much time as possible with my daughter. She is grown now... an attorney in Florida and recently married to the love of her life. She also appreciates hard work and the joy of family. I guess all that hard work paid off!! Thank you for our wonderful recipes and reigniting an old memory.
Chris Scheuer says
What a sweet comment! Thanks for your remembrances of days gone by! It's fun when we see things that have also happened in other people's lives, isn't it?
Austin says
How high do I turn the mixture to get it to a rolling bowl while stirring
Chris Scheuer says
Hi Austin, that will depend on your stove. Just turn it up to high but be care that it doesn't boil over.
sue says
DO you need to grease the foil? Thanks!
Chris Scheuer says
I did not grease the foil and they came out with no problem.
Kim says
I usually use parchment paper when I make these.
Chris Scheuer says
Thanks, Kim!
D.J. says
How long will these last stored in airtight container? I would like to make these for a party ahead of time and was wondering how far ahead I could do them. Thanks!
Chris Scheuer says
Hi D.J. - I've never had them last very long but they should be good for a couple of days.
Cora says
I grew up on one of those southeastern NC tobacco farms and the short rows were surely something to look forward to! Also we called taking the leaves, cropping, not pulling. Interesting how many names were used for the same job. Thanks for the great recipe!
Chris Scheuer says
So fascinating how different areas of the country have their own jargon. Thanks Cora, for taking the time to leave a comment 🙂
Ellen Dean says
I know all about the short rows. We picked tobacco. We didn't pull.
Hard work. I remember picking up pecans after they climbed and shook the tree
.:)
Chris Scheuer says
Those were the days, huh? Wow, that was hard work!
roxanne vitai says
Thank you for sharing this recipe and the explanation of the "short rows". My parents were born and raised in Kentucky but moved north for many years. They raised five of us children, and being the youngest, I was still living with them when they returned to Kentucky after retirement. My vocabulary has always been an eclectic mix of northern speech and southern expressions and witticism. I still recall being teased as a small child when the southern twang I picked up at home crept into my voice in the school playground. Now despite my northern upbringing, I call Kentucky home and consider myself a bona fide southerner! After all, I have spent more years down here than I did up there, although I do miss always having a white Christmas. Thanks again for posting, can't wait to try the recipe!
Chris Scheuer says
Thanks Roxanne, other than my family, I think the white Christmas is one of the few things I miss about the north. Besides the bratwurst and cheese, of course!:)