Torts & Tots

Motherhood. Lawyer-dom. And maybe a few nice recipes.

Archive for May 2012

The End of Humankind As We Know It. Or, Candied Bacon.

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Monday.  You again?  The only thing getting me through today is a little leftover candied bacon.  This weekend, I had a sip and see for one of my friends.  At almost every shower I have that is in the a.m., I serve candied bacon.  Yes, I am a terrible person and am trying to single-handedly bring down humankind, one serving of pork-fat-drenched-in-sugar at a time.  But here is the beauty of showers and such, you only have to have a nibble (no one ever only has a nibble, especially not me).  In addition to the guilt induced by the clogging of my guests’ arteries, I then also have a smidge of guilt because everyone oohs and aahs and wants the recipe, and it is the easiest thing ever.  So here it is in all its glory – candied bacon.  The recipe that got me started on this many years ago is here.

You will need:

  • 1 lb of bacon.  As an experiment, this time I did half thick cut bacon and half regular.  The thick cut was pretty amazing, but the regular is, too.
  • 1 cup of brown sugar per lb of bacon.  I’m pretty sure I use more than this.  I just dump brown sugar in my bowl and refill as needed.

Two ingredients?  How easy is that?

Line a jelly roll pan with tin foil.  Then set a cooling rack into the jelly roll pan.  I put brown sugar in a bowl with a broad, flat bottom (so many jokes, so little time).  Next I take each slice of bacon and immerse in the sugar, trying to rub as much sugar into the bacon as possible.  Lastly, I put each piece of bacon on my cooling rack-jelly roll pan combo.  After I place each slice on the rack, I typically sprinkle more brown sugar over each piece and then pat it down.

After I fill the rack, I bake in a 350 degree oven for 20-25 minutes.  My oven cooks hot, and I usually bake at least 25 minutes.  The bacon is done when the sugar is bubbly and the edges look crispy.  Even if you don’t like your regular bacon crispy, I think the candied bacon is best crispy.  I also think it’s best made a few hours ahead because it should be served at room temperature and a few hours gives it time to harden up like candy.  Once it has hardened, I break each piece into halves or thirds, depending on the size of the bacon.  For a group of 20, I would typically make two pounds of bacon, especially for a group of women.  They (we) can put it down.  Here’s a (blurry) pic of what it looks like directly out of the oven.

Go forth, candy your bacon, and fall into a sticky food stupor.  I’ll be de-bacon-greasing my kitchen if you need me.


Written by tortsandtots

May 7, 2012 at 10:12 am

Posted in Uncategorized

Wishful Wednesday.

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Today, my Wishful Wednesday centers around another little Avery besides our own precious AJS.  Many of you have likely been following the story of Avery’s Bucket List, a baby with an incurable genetic disease called SMA.  Their Avery passed away this week, just short of six-months-old.  Read her story here.  So this week, my wishes are three-fold.

First, my wish is for Avery’s parents.   I wish them solace and peace.  Having a baby is typically such a hopeful journey.  All your hopes and dreams for yourself and your child are invested in that swaddled bundle.  It is unfathomable to think about your hope for your baby being transformed into hope for additional months, days, hours to get to know your child before she is gone.  However, Avery’s parents lived their six-months with their daughter in the most inspiring and hopeful manner possible, having the most experiences and joy they could, and packing a lifetime of love into that short time. 

Second, my wish is for my own children.  May God give you healthy and long lives, both for you and also for me because life is unimaginable without you. 

Third, my wish is for me.  May I appreciate all that is good in my life each day, especially my children.  May I appreciate them when they are healthy/ill, behaving/misbehaving, crying/laughing.

Written by tortsandtots

May 2, 2012 at 8:41 am

Posted in Uncategorized