…and some tricked out bacon.
Today is our 2nd wedding anniversary and while tradition dictates that it’s the “cotton anniversary”, I think we’ll choose bacon. Last year we whooped it up and thew party…a Mississippi Luau, in fact. My hand-drawn invite featured a pig eating a sausage, so I think sticking with the porcine family kinda works.
This morning, I made a breakfast worthy enough to declare my love to Cornelius: poached eggs, toast, freshly picked strawberries and some tricked out bacon. And coffee, of course, but that goes without saying! Over the weekend I found myself browsing through the Gourmet Cookbook and spotted a recipe for sweet & spicy bacon. I just adapted the recipe to my needs and was pretty pleased with the results. It’s easy to put together and super delicious. I especially loved preparing the bacon in the oven (less mess and splatter) and next time I make bacon, it’s definitely forgoing the stovetop.
sweet n’ spicy bacon
6 strips of european bacon
2 t brown sugar
1/4 t cayenne pepper
1/4 t crushed black pepper
Preheat oven to 350. Place bacon strips on cookie sheet and bake in oven for 15-20 minutes. Meanwhile, in a small bowl, mix together the sugar, cayenne and black pepper. Turn bacon over and sprinkle with sugar mixure. Continue baking for 10 minutes until bacon gets crispy.