I know, I know… I’ve been gone. I could sit here and make up excuses about how I was in Alaska for two weeks straight with choppy internet and then flew home to have Thanksgiving with my family and my amazing boyfriend… but we all really know what happened: I got busy. However, I’m back. Not only back on this blog, but back in Seattle, and back as me.
I always feel so much more like myself after I go home, and I truly think it has a lot to do with seeing Frankie. He’s pretty amazing, and awesome, and so, so supportive of me…all the time. I also know he’s reading this because he listened to me and subscribed to get emails every time I post something new on here (aww… such a good boyfriend). I don’t know how he does it, but he makes me happy every day. When I go home to see him, it’s like I click into place and suddenly remember who I am. It’s refreshing.
I’m refreshed. And back. If you’ve been following my Twitter, you know I also have a new look:
A new look, AND new stuff to share? I must have a fever. I’m losing it. IT’S JUST GETTING CRAZY NOW.
I know everyone is in Thanksgiving mode (I am too… don’t be fooled), but I really think November should be declared the official month of bacon. At least on this blog, it should. I know we’ve talked about my love of bacon previously, here, but I don’t think you understand just how intense this affair I’m having with the food is. I may or may not be putting bacon on questionable things… hmmm are you intrigued? Don’t you worry, I’ll tell you ALLLLLL about my little experiments with bacon, soon enough.
But not today.
Yes, I am a tease.
You’ll learn to love it someday.
Today, I’m gonna share a more traditional bacon dish. A bacon sandwich, if you will…
I’m going to teach you how to make the perfect BLT (I’ll hold the T… but you don’t have to, you get to keep the T).
Like most of my ideas, this one started from a picture I saw on Pinterest (I’m really enjoying all these shameless self promotions). I saw this picture and was like: “omg”… Yeah, that’s it. I might have died a little bit inside for not thinking it up myself, but it was just a moment of me staring at the screen in awe of the genius that thought this up.
The bacon fits perfectly… which means you get a delicious bite of bacon in Every. Single. Bite.
And, yeah, I’m really into that idea.
So last night I sought out how to make this basket-weaved-bacon square:
I didn’t look at how they tell you to make it on Pinterest, I just experimented… not that it was that hard to figure out, but hey, I like to sound adventurous. Anyway, I think my way is pretty cool because the bacon doesn’t sit in its own grease while its cooking (and then I get to tell myself its healthy-er, but who’s counting calories anyway… not me that’s for sure).
Anyway, I’m going to tell you how I made my sandwich, but let’s face it: everyone has their own preferences. For example: I like a light layer of mayo on both pieces of bread, some people like no mayo at all. You should make your sandwich the way you like it, people.
If you want to throw something else in there for fun, like avocado, you do it. Get crazy! More power to ya. Just tell me what you try :)
Yields: 1 Sandwich Prep Time: 5 Minutes Cook Time: 20 Minutes
3 slices of bacon
2 slices of bread
Preheat the oven to 375 degrees. Place a cooling rack on top of a cookie sheet.
Cut the slices of bacon in half, to make six approximately 4 inch pieces. Take three pieces and place them side-by-side on the cooling rack, to make a square. Take the remaining three pieces of bacon and weave them, facing the opposite direction, through the pieces in the square. The square should look like a weaved basket.
Place the cookie sheet in your oven and allow to cook for ten minutes, then flip the square and cook for another 5-10, until the bacon achieves your preference of crispiness.
Toast two slices of bread and spread a thin layer of mayonaise on each slice. Place lettuce and tomato on one slice and the cooked bacon square on the other. Manuever the slice of bread with the bacon square on top of the other slice and cut the sandwich in half.