In my convection oven with three racks, three pounds of bacon can be fully cooked drained and ready to eat in under thirty minutes.
After thirty years of homemaking (a few years ago), I finally hit upon the best, easiest, cleanest, least-time-consuming (in actual work time) way to make bacon: bake it!
What non-daily jobs do you dislike the most?
For me, it is errands (agghh….they feel so purposeless….then you have to come home and put things away/cook things/organize/store/sort…) and little tasks like writing a letter/email explaining something or preparing a package to mail or cleaning a stack of something….etc.
For those jobs I dislike, I do the following:
I have been working on recipes for my newlyweds–Jonathan and Maelynn (son and daughter-in-law married in August 2014) and Will and Kara (daughter and son-in-law married in January 2015). I like to categorize my recipes just like I have done with all of my mega-cooking/freezer cooking recipes for the past twenty-five years…according to type of meat/main ingredients. For freezer cooking, this is ideal because I can cook up twenty, thirty, or forty pounds of that type of meat and put a lot of entrees together quickly.
