When the fridge is getting empty and the cupboards are looking bare, it's time to cook up some brinner. A little mix of breakfast for dinner, our brinner of choice is pancakes and bacon.
Now, I don't want to brag or anything, but I make a mean skillet o' bacon. The hubs likes to throw things in a pan and let them cook themselves (this goes for everything from burgers on the grill to a pot of mac-n-cheese) but you just can't cook good bacon that way. Good bacon requires almost-constant flipping to ensure that both sides cook evenly and to achieve that perfect ratio of crispiness to oh-my-gosh-this-bacon-fat-just-melts-in-my-mouth goodness.
I like to cut our bacon strips in half so they make little 2-3-bite sized pieces - and they tend to fit in my pan a bit better that way, too.
Photos by me. Please don't use without permission. 'Cause they're just that great.