I am a bacon-aholic. I could polish off an entire package by myself in one sitting and not even feel bad about it. When I was 17, I took a small trip into the land of vegetarianism. It lasted exactly one month. My whole family was having a big Sunday morning breakfast, complete with pancakes and eggs and sausage and, you guessed it - bacon. I couldn't take it any more. Bacon brought me back. Since then, I have spent years slaving over a hot, popping pan, getting burned by bacon grease at every turn. My forearms were covered in mini burns. I started wearing long sleeved shirts to cook my beloved bacon. I ruined several shirts this way - oil spatters are hard to get out! I relinquished the job to Andrew for a while. Until the day I took back the bacon! "I'll use the oven," I said. "It will be perfect," I said. And it was. And we all lived happily ever after.
I produce string bean children. It doesn't matter how much weight I gain during pregnancy, or how much I feed them after birth, or how many extra calories I pack onto their favorite foods - my offspring seem to be genetically predispositioned to be tall, lanky, all arms and legs and not an ounce of fat anywhere. Don't get me wrong, they're very healthy kids, but a strong breeze could knock them over. That being said, I'm always looking for ways to get some extra protein in their diets, and that powdered whey stuff you turn into milk shakes... well, we'll save that for the bodybuilders - it freaks me out. I wouldn't drink it myself, and so I'm sure as heck not pumping my kids full of it. THAT being said, I'm super excited whenever I figure out a natural way to add an extra dose of protein to a food I know they are going to love, and that's exactly what we have here for you today! I surprised even myself with how good these are - I hope you like them!
