Alternate title:  Grey Meat Area

I’m making candied bacon.  Why?  Because I can.  And because I can’t think of anything better to use as a swizzle stick in a bourbonbacontini.

And because this is a prime example of the fact that there are no bad decisions.  Just decisions, and we roll with the results of our choices, like how I might feel if I really make and drink a bourbonbacontini.  Otherwise we get paralyzed by the good vs bad and do nothing until we lash out and eat all the bacon.  Raw.  Which is decision with terrible results.

Candied Bacon

• 1 pack of bacon (real bacon, non of this turkey nonsense)
• brown sugar (approx 1/2 cup)
• 1 teas cinnamon (optional, but encouraged)

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil.  (Do a really good job with this.  You do not want to ruin your cookie sheets with charred bacon goo.)  In a small bowl, mix cinnamon if using and brown sugar.  Coat bacon strips and lay out on cookie sheet.  Bake for 20 minutes or until carmalized and crispy. Remove from foil. Eat.