Like most things, cooking is usually better done simply.
- 5 rashers of thick bacon
- 1 large sweet onion
- 1/2 green pepper
- 2 stalks celery
- 1 still-warm baguette
- 1 box rice pilaf (yeah, I know)
Put on some music (Rachmaninoff's Piano Concerto #2 and Rhapsody on a Theme of Paganini for me), and pour a glass of wine (but not the stuff I had – oof).
Cook the bacon slowly until just shy of done, and certainly not crisp. Stash in warm oven on some paper towels on the plate you're going to eat with. Start rice. Drain all but a few tablespoons of the bacon drippings and add the onion, sliced radially and reduce the heat a smidge. Season. Make sure you scrape the bottom of the pan as the onion cooks to get all the bacon debris off the pan and onto the onions (i.e., deglaze with the onion). Looking for a bit more than a sweat, but well short of saute.
When the onions start getting soft, add the green pepper (jullianned) and the celery (cut on the bias) and reduce the heat another smidge. Season. While that cooks, slice your baguette. The rice and veggies should be done about the same time. Get your nice warm plate and bacon (which should now be perfectly done) from the oven, toss the paper towels and dish the veggies and rice up next to the bacon. Grab your bread, ensure your glass is topped off, and enjoy.
Elapsed time from arriving home to sitting down to eat: ~25 minutes. If your cooking for more than one (which I was not), you'll want to increase the ingredient amounts. Yes, I eat a lot. No, there isn't any dairy.
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