You have the BLT making down to a science. These are really good tips. I especially like the bacon weave you make in the oven. This way we know we are getting the proper amount of bacon with every bite, evenly and consistently. The drying of the tomatoes is brilliant. Nobody likes soggy bread from the excess juice. I use a toaster so both sides of the bread are toasty but I like this concept of only having one side toasted as well. I'm definitely going to give this a try.
Thanks, for the bacon I was just playing around that day, the inside weave wasn't crisp enough and the ends were burned. I guess if it were more uniform and had more time it could work better. Good luck with your writing.
Thanks Very Much! I am enjoying getting back into the whole writing thing. Thanks also for the update on the bacon strategy. It seemed ideal from the way you described it, it also makes for a nice photo. I wonder if the weave was fried rather than baked if it would have an evener crispiness.