re: Things you love to eat, but hate to cook

I felt the same about cooking bacon until about 6 months ago. Then I learned about doing bacon in the oven between 2 sheet pans lined with parchment paper and it changed the game.

Get two half-sheet baking pans (they have a 2-pack at Sam's) and a roll of parchment paper. Line a sheet pan with parchment paper, lay out the bacon on the pan, put another sheet of parchment paper over the bacon, and then sandwich the whole thing with the second sheet pan on top. 400 degrees for about 25 minutes on the bottom rack is what I do them at, but of course you'll need to do this once or twice to get the tming down for your oven. When I take them out, I pull them from the pan with tongs and lay them out on paper towels. As they drain on the towels they become perfectly crispy.

This makes PERFECT bacon ...flat and cripy without risking any burnt edges. There's zero grease splatter, easy cleanup, can do a whole pack at once, you don't even have to turn it or keep an eye on it while it cooks, and you still get the great bacon smell wafting through the house in the morning as you prep the rest of your breakfast. I put the bacon in the oven first, and easily have grits and eggs done by the time the bacon is ready, maybe even hash browns and biscuits depending on my level of kitchen gangster that morning. By the time the Wife and kids have awaken and come downstairs to the smell of than bacon, everything is ready.

ADDED BONUS - if you save bacon grease for other things (I use it to grease my cast iron when making cornbread from scratch), this produces great, pretty much "clarified" bacon grease that's easy to pour out the corner of the sheet pan into whatever container you want to save it in. Because of the way it coooks, there's no burnt fats in the grease. It looks as clear as canola oil stright out of the bottle. I have a pint of the stuff in my fridge right now that's white as snow.