Bacon sizzling on the stove – I know the smell. It can rouse me from a sound sleep (although, who am I kidding – I’m the one cooking it). One whiff and my mind has run away with thoughts of crusty bagels with butter, scrambled eggs sprinkled with cheddar, and a steaming cup of black coffee.
But there is another kind of bacon smell. The one where you unwrap those last few pieces that were leftover from a couple of weeks ago, and you know when it hits your nostrils: it’s rank. Then the disappointment sets in – there will be no bacon this morning.
This scenario has happened countless times in our household. In fact, I can remember G and I as newlyweds hovered over leftover packages of bacon trying to determine if they were “bad.” Chances are if the pink has turned a shade of brown, and the enticing smell is “a little off,” then throw it out. But I’m happy to say that there is not a slice of bacon wasted in our house anymore. And it’s not because we have increased our serving sizes. It’s because of our freezer. We wrap those precious slices o’ fat in plastic wrap, and put them into a deep freeze. It’s a simple idea that many others probably have employed for years, but we’ve just discovered this past year. And our lives (or at least our meals) are better for it.
(This is what the slices look like in the freezer – squeezed in amongst the ice cream.)
Here’s how those oft forgotten slices transform some meals:
- Baked potatoes (the picture says it all)
- Pasta with sauteed bacon and onions