How is it that something as greasy as bacon can stick to the pan when you cook it? I decided to bake my bacon tonight (breakfast for dinner). It never ocurred to me to grease the pan first. There is always a surplus of grease after cooking bacon. My challenge is normally getting it done just right.
This time I thought I had it. I watched and nurtured that darn bacon until it looked perfect. Then, much to my dismay, when I went to remove it from the pan…it was stuck. Really stuck! I was able to salvage enough for my meal. It looked so bad I couldn’t even take a picture. The good news is that the parts I saved tasted just fine. I know people that would have thrown it all away simply because it didn’t look perfect. What would you have done?
Not me. No perfectionism here. I had an enjoyable meal of greasy bacon bits and eggs!
Happy Wednesday ya’ll…