Tipnique of the week

The department of "Because your doctor said so" wishes me to issue the following disclaimer:
I should not be eating bacon and neither should you.
There.
Now, here's a great tip given to me last week by our daughter's great cook-of-a-boyfriend Cody- baking bacon.
Here's a link to a terrific step by step tutorial, and here's how it worked in this house:
First, the baking pan was lined with foil for an easy clean up, and the baking rack nestled inside:

then the bacon is laid out on top

regrettably, this pan and rack set up was only big enough for 6 pieces at a time, so it took two batches to do a pound of thick cut bacon.
In it goes into a 400 degree oven.
After about 20 minutes of absolutely no work at all- that means no turning the bacon, no draining excess oil, no jumping away from a surprise pop of grease- this comes out of the oven:

Hmm. Six pieces went in, and by the time I could find my camera there were four pieces on the baking tray.
The pieces cook flat, the fat drips away, and did I mention no hovering over the pan turning the strips?
No question, our new favorite way to cook bacon
If we ever cooked bacon,
which we don't of course,
because we should not be eating bacon.