I figure the most appropriate way to introduce my first entry is with the first meal of the day—breakfast.

The only thing I knew that would get me out of bed this morning was something comparable to trade my fluffy pillow for—the ultimate fluffy pancake. For years I didn’t feel guilty about settling for the trusted Bisquick box to make my hotcakes. To cut out that box taste, I’d upgrade their mix with the addition of some good-quality french vanilla, ricotta cheese, or fresh lemon zest. But at the very least, I’d make the respectable choice of using REAL maple syrup. It’s taken me about 10 years to get my mother to stop buying the high-fructose imitation syrups that “includes butter.” The difference in overall quality and flavor is remarkable.

For the holidays, we always start the morning with potatoes and eggs with plenty of bacon to go around a few times, so it’s safe to say I’ve got frying it down to a science. Trust me, there is more to cooking bacon than it may seem.

My grandpa always taught me to sizzle them low-and-slow. Don’t start with a burning hot pan—the initial shock of the cold fat of the bacon on the heated surface will only begin to scorch the outer layer, and you end up with crunchy edges and uncooked sections since you’ll have to pull them out of the pan so quickly.

Fire up the pan to medium, and after a minute or so add the bacon strips to the pan. I let them kick it for about 2 minutes before I start flipping them. I turn them constantly to ensure that they get golden brown an crispy from end to end. I NEVER leave the stove for long when these babies are sizzling—a few minutes too long on one side and you’ll risk them to a point where they go from delicately salty to bitter. When the size of the grease bubbles go from large and thin to very small and foamy, you know its cooked through and done. The slices should no longer have a droopiness to them when you turn them over. Let them cool on a paper towel before eating, and if you want to keep them warm while you make the rest of breakfast, stick them in a 200 degree oven until you’re ready—it will keep them hot but won’t continue to cook.

: Lose the Box Pancakes :

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sour cream
• 3/4 cup, plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• Butter

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, 3/4 cup milk, eggs, and vanilla until no lumps remain. Add the wet ingredients to the dry ones, mixing only until combined. Add remaining tablespoon of milk to thin it if necessary—the batter should be thick but still viscous.

Pre-heat a large non-stick skillet over medium heat. Add a dollop of butter and spread over pan as much as possible. Ladle the pancake batter into the pan to make 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Repeat until all batter is used,10-12 total. Serve with hot, real maple syrup and butter.

: TIP : When your pancake looks like this, now is the time to add any of your pancake’s favorite friends: sliced bananas, chocolate chips, blueberries… Never add them to the batter when mixing—they will either mush or sink to the bottom. Simply drop them onto the cakes while they cook and flip as usual.