Diner Bacon

Have you ever noticed that the greasier and seedier the breakfast joint the better the bacon? It's always perfectly straight strips that are never overdone on one part and chewy in another. And they make so much of it! Once you try this restaurant method for making bacon you will never dig out your frying pan again. Besides, you need that for your eggs and this makes much more efficient use of your time not to mention no more spatters!

• bacon
• parchment paper

Preheat your oven to 350F. Line a cookie sheet with parchment paper. Lay bacon strips flat on the cookie sheet. Do not overlap the strips. Bake until desired crispness is acheived - no need to flip!!! ***It's difficlut to put a time on this because it's so different for everyone. Ryan likes his bacon chewy and I prefer mine a little crisp but it's usually between 10 and 15 minutes.

Serve with whole wheat or rye toast, eggs with a few drops of tobasco and a ripe sliced tomato. A great way to start the day or for a quick dinner.

***This is a low and slow way to make bacon - much better than high heat which causes uneven cooking and spattering. The first time you cook it keep a fairly pretty close eye on the bacon and the clock. Once you determine how long it takes for your desired crispness remember it and you will never have to monitor it again. I also recommmend this when you are making breakfast for a large group. Make as many cookie sheets as you need and cook them all at once.

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