BACON

It’s a buzz word … BACON!  It makes my mouth water.  I want it for breakfast, lunch, dinner, dessert (no joke … it’s that salty to the sweet), and in my bloody mary!

My biggest complaint about bacon is how frying it a) has to happen in batches, b) it makes a mess on my stove and c) my entire house and my clothes smell like bacon (my guys have no problem with this).

TIP:  Make it in the oven

This tip is why I watch Food Network.  Thank you Ina, Giada and Ree!

The trick is don’t preheat the oven.  Lay the bacon slices in a single layer on a baking sheet with sides (I use a stoneware bar pan) and place the baking sheet in the oven.  (If you are making a lot of bacon, use two baking sheets and rotate the baking sheets between the upper and lower oven racks half way through baking.) Then preheat the oven to 400 degrees.  By slowly increasing the temperature of the bacon you avoid the grease splattering all over your oven.  Set your timer for 20 minutes.  Total baking time will depend on a) the thickness of your bacon and b) the amount of bacon you are making.  When 20 minutes are up, turn the bacon over, strain most of the bacon drippings from the pan and into a cup or bowl, and return to the oven.  Continue baking, checking every 5 minutes until desired crispness.  Remove bacon from pan and place on paper-towel-lined plate.

Crispy … flat … salty … what’s for dessert!?!

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