Makin' Bacon

For the past six years I've worked in education, and had the days between Christmas and New Years off.  Not so this year.  I had to work shifts at the mall Customer Service desk yesterday and today.  The mall was packed both days, with people returning things and picking up after-Christmas bargains.  We answered a lot of questions about the location of stores, gave out quite a few wheelchairs and electric scooters, and sold a handful of gift cards.

I didn't mind working, but Hubby Tony's been off, and all the kids are only going to be in town for a couple of days.  I felt like I wasn't seeing them much, so before I left for work this morning everyone graciously rolled out of bed and we had a big breakfast...eggs, french toast with warm maple syrup, bacon, fruit, and assorted leftover breads and pastries.

I was in charge of the bacon.  We all love bacon, so frying it for six people can take a long time, and it leaves a greasy mess all over the stove.   Some time ago I discovered Alton Brown's never-fail method for cooking bacon.  He bakes it.  The "recipe":

Arrange strips of bacon on a sheet pan fitted with a rack and place the pan into a cold oven. Turn the oven to 400° and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove and drain on paper towels.

It takes my oven a long time to preheat, so I have to cook the bacon an extra five minutes, but I'm rewarded with crisp, perfectly flat strips of porky goodness.  The perfect compliment to a meal.