*What a great looking city.
I arrived in Buffalo late on Wednesday. I had every intention of eating as I have been…i.e., like a human being who doesn’t hate herself. But please allow me to jump to Friday.
What I Ate on Friday
- 1/4 homemade Danish puff and five cups of coffee with cream.
- Three sour cream Timbits donuts, and a small coffee with cream from Tim Hortons.
- A plate of 49’ers with two slices of thick bacon, and 1/4 of my mother’s leftover raspberry waffle from The Original Pancake House.
- Two hamburgers (without the buns because I’m being super healthy) with cheese, bacon, and avocado alongside a five-inch oven-baked egg roll.
- Vanilla soft serve sundae with hot fudge, whipped cream, and nuts.
- There was other stuff too, but I blacked out and can’t remember.
I won’t lie. It was awesome. I feel like absolute shit, but I’m owning it.
All I have for you today is how to cook bacon in the oven. You may think this is a cop-out, and it is, but it is still a useful skill.
Oven Baked Bacon
- Preheat the oven to 400f/200c.
- Go get some bacon and put it on a greased, foil-lined baking tray.
- Cook for 15-20 minutes, but start checking on it after 12 minutes.
- Drain on a paper towel-lined plate.
- It lasts for a week in the refrigerator and three months in the freezer.
- Keep the fat if you’re a disgusting human being.
*I feel embarrassed posting “American Girl,” but I’m doing it anyway. I like the song. It moves me. And it is not my fault there is no rocky/bluesy/hint-of-country anthem for dual-nationality middle-aged women.
Next week’s post will be about how crack is pretty good stuff. The week after that will be a tutorial on giving handjobs for quick cash.
The Lunchadora 