"What?!? You cook with LSP?" you snort indignantly, "That''s the stupidest thing I've ever heard and quite possibly dangerous." Not so fast, punters. Sure, cooking with LSP can be dangerous but nothing ventured, nothing gained. To prove that, I brought home the bacon.
That's right, bacon, and jalapeno peppers and Philadelphia cream cheese. Don't settle for less kids and note, this is a bare minimum, you're supposed to have dove breasts from the birds you've shot that very day.
Well, I didn't have any dove because I've been babysitting an aspiring Cadet, but whoever said life'd be easy? No one. So make do and get those poppers going.
It's not hard, slice the peppers in half, scoop out the seeds, fill with cream cheese, wrap with bacon and skewer with a toothpick. Perhaps your toothpicks are anodized titanium, very tactical. Or maybe they're wood, whatever, your call.
Then throw those bad boys in the oven for around 20 minutes until the bacon is right. You'll know by the aroma and the sight of the rashers reaching sizzling perfection. Don't overcook, don't undercook. You'll know when it's right.
Next step? Pull those perfect poppers out of the oven and behold the awesomness of bacon wrapped around the cream cheese filled morsels and count yourself a lucky man. And then?
Eat your scoff like a warrior. And that's cooking with...
LSP
