You know how I feel about bacon, it's my one true love. I make no apologies, not to the mister nor to my cardiologist. Bacon is my life-force. In other words, life without bacon is not worth living. Amen.
The mister and I went on our monthly outing to the nursery, where we go to purchase new plants to replace the ones we killed the previous month. We made our selections after being told by the plant expert, "These plants are hardy, practically impossible to kill," we laughed, and told them him we'd see him in a month and as we headed to the parking lot I spied this rosemary plant. The mister, who was being punished for various infractions, happily ponied up the $$$ for the extra plant and we drove home...he was thinking a rosemary plant would get him out of the dog house, I was thinking it was time for him to put an addition on the dog house, after all, winter is coming and I want him to be semi-warm!
I can't take credit for this divine creation - I borrowed some cookbooks from the Aussie, Donna Hay cookbooks to be exact. (Donna Hay is to Australia what Martha Stewart is to America.) While browsing through one of the books I came across this simple yet unforgettable way to make bacon...and since I had the rosemary plant, I was all set! Because that's all you need, rosemary sprigs and bacon...the genesis, or should I say genius(?) of the best way to cook bacon since bacon itself.
Rosemary Bacon Wraps - From Donna Hay
8 sprigs of rosemary, about 8-inches in length
8 strips of bacon
Preheat oven to 400 degrees. Wrap one strip of bacon around one sprig of rosemary. Place on a rimmed baking sheet and bake in 425 degree oven, turning after 10 minutes, and bake for a total of 20 minutes or until bacon is crisp. Remove from oven and serve. To eat rosemary bacon wraps, gently pull the rosemary out of the bacon and enjoy. Serves 4. (Hahahaha...serves 4! As if! In our house, eight strips of bacon will only serve TWO! Again, I make no apologies!)