We have the kind of microwave where you yank on the handle to open it. The only problem with this design is that sometimes the handle can’t handle it, and it breaks. (Maybe I’m like Peter Parker turning into a superhero, and I just don’t know my own strength? Watch out feeble appliances.)
You would think that a microwave without a handle to open it constitutes a broken microwave that needs to be replaced? Not so. You can totally open that sucker. Just wedge your fingers into the gap at the top of the door. You won’t get radiation. Probably.
OR if there is no gap at the top, but your handle left a tiny little knob of broken plastic behind, you can pinch that between your thumb and forefinger and pull really hard. As long as your fingers are 100% dry and grease-free. (Do you KNOW how many times a day I need to open the microwave with damp fingertips??)
If you’re wondering why I have experience opening 2 different kinds of handle-open-microwaves-without-a-handle, it’s because our last 2 rentals have had broken-handle microwaves. That’s right, I haven’t had a handle since 2011. It sure makes for fun conversation when you have guests over. “Um, how do I open…?” “Oh just pull on that little knob thing. Yeah just pull really hard. Here, let me. Oh and I’ll start it for you. The Frozen Pizza button is the only one that works.”
We finally had a new one installed this morning. It felt like Christmas. I texted my husband, “The handle works great!” Duh. Who brags about the handle when they get a new microwave? I probably opened that door 8 times in a row.
So let me just get this off my chest: I don’t find scones the least bit appetizing. When I think of scones, I think of dried out flavorless crumbly bread. It makes me want a glass of water just thinking about it.
So when my brother brought over a scone for me to try the other day, I was dubious to say the least. (He got the scone from his French friend, who delivered it fresh-baked to his house. People do stuff like this for him all the time. My brother could totally have written that How to Make Friends and Influence People book. He owns this stuff.)
It was by far the best scone I’ve ever had. So flaky and moist, and it was already a day old. The bacon flavor was just amazing. Super intense. My brother finagled the recipe out of his friend, and when I saw the method it all made sense.
These scones are brushed with liquid bacon.
That’s what makes them so amazing, and so bacon-y. You don’t have to wait for a piece of bacon to get bacon flavor (although it really isn’t a problem, there is PLENTY of actual bacon to go around.) There is sugar in the dough and more sprinkled on top, which sounded kind of weird to me (I am NOT a maple-bacon kind of girl) but I ended up really liking it. It adds interest.
My favorite part about this recipe is that it is a make-ahead. The dough requires overnight freezing, which makes it great for when you have company. I think it would be a fun and different breakfast to serve on Christmas morning. (In fact, these can be frozen for up to a month, so you could get Christmas breakfast done right now if you wanted!) All you have to do the day-of is add the last minute touches (bacon drippings, pepper, sugar, cheese). Eat them with a tall glass of orange juice and some fruit. I also think they would be great paired with a nicely seared steak. Or maybe some potato soup! Bacon, oh bacon, how I love you.
P.S. As usual, I adore any and all comments. I mean, who doesn’t have some exclamation to make about bacon?
Source: Authentic Suburban Gourmet, who adapted it from the Thomas Keller Bouchon Bakery Cookbook