Bacon is Life. Gluten is Death. Easy.
I should be thankful I get as many long weekends as I do. Really. But something about having 4 days off with no complicated plans makes me…well…want to putz around with no complicated plans for the rest of my life. All I did this weekend was eat, watch reruns of Glee, and do yoga. And make sweet, sweet love to this cheesecake. I love my life sometimes.
Oh! Good news it that I’ve only got a 3-day week. OK, sometimes I do love my job (though I need to hurry up and publish my Great American Novel so I can just work from home forever)…I’m heading out to Miami for another long weekend. And after that, I have a very special surprise coming up–some of you will love me, some of you will hate me. I’m not sorry. I’m actually getting into it. Just doing my part for Paleo and the sustainable food movement. Yep, that’s me!
OK now for the abomination I just pulled out of my toaster oven. And when I say “abomination,” I really mean “Transgalactically Foodgasmic”. Not really sure what prompted the wrapping of a banana in bacon at 6:30am. I’d put it on the same level as putting GI Joes in the microwave–you know, just to see what happens. Except this is about a bajillion times more edible. And please don’t try to do it in the microwave.
The end result? Like…Bananas Foster meets…well, bacon. And Bacon is Life.
(Makes 1 Baconana)
1 Large Banana
2 Thick Slices of Bacon
Preheat your oven or toaster oven to 400 degrees F.
Carefully wrap your banana with the bacon and secure with toothpicks.
Place Baconana on a baking sheet and into the oven. Bake for 15-20 minutes, or until bacon is nice and crisp around the edges.
**Do yourself a favor and toss a nice, runny egg on the side. You won’t be sorry. And drizzle with a little maple syrup if you’re feelin’ a little frisky.**