Baken bacon.

Bacon is not an ingredient/side dish/star of the sandwich that is treated lightly in our house. We have had many discussions about how to properly prepare it...it's a hot spot really... as some of you who were at the Lake Powell '07 trip may well know. I like mine melt-in-your-mouth crispy, nuked in the microwave or 'grilled' on the George Foreman. Ben likes his...however Chelsey made it. But we both agree that this may be the best bacon we have ever had and keep having. I think it's pretty healthy too :) I wish I had a pretty picture but it goes too fast to photograph. If you make it, make a lot.

From: Marth Stewart via Darby Van Uitert

This delicious recipe is adapted from the May 2004 issue of Everyday Food. It's the perfect addition to any breakfast meal, and it's a Good Thing.

Ingredients:

16 slices medium-to-thick-cut bacon (about 1 pound (or two)), cut in half crosswise (or not)
Nonstick cooking spray
1 1/2 teaspoons ground pepper
1/3 cup firmly packed light-brown sugar

Directions
Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper (or not). Place a wire rack (like for cooling cookies) over parchment paper; spray racks with nonstick cooking spray.

Arrange bacon in a single layer between the two racks (or if you only have one rack like I do do one at a time, if you don't have one, take your tax return money and go buy one, it's worth it). Evenly sprinkle with pepper and sugar.
Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Transfer to a paper-towel-lined plate. Eat immediately (or someone else will).

Serves about eight maybe two.