I had what seemed to me like a momentous idea, herb crusted bacon! Think about it for a moment; of all the things we use bacon for, and how much better that dish would be IF we used the addition of an herb as the dish's highlight but roasted with the bacon! And don't forget the basic, but great cracked black pepper, & yes, you can buy it that way, or make your own! I have not tried all of these, but here are a few examples to get your mind racing: simple BLT sandwiches, but when cooking the bacon use some fresh basil, or rosemary pressed onto the bacon when you cook it. Or, how about filet mignon, with rosemary or cracked black pepper as your highlight, pressed onto the bacon before wrapping the filet and cooking. Or, how about a quiche with cracked pepper, basil or rosemary on the bacon, or how about all those bacon hors d'oeuvres that we all have great recipes for, try your favorite herb pressed into the bacon before wrapping or rolling. Or even various mexican seasonings, such as chili powders, ground mexican oregano etc. for any of your south western recipes. I hope some of these ideas inspire your creativity to try your favorite fresh or dried herbs the next time you reach for the bacon! By the way, do try baking or broiling your bacon on a broiler pan or cookie sheet in the oven. I hated cooking bacon for years, frying it in the pan on stove top, I am short and it would always splatter me in the face when turning it. Then, my girlfriend turned me on to the idea of cooking it in the oven. It eliminates the work of turning, (no you don't have to in the oven) and if cooked on a drained pan like a broiler pan, it drains most of the grease off. It's how the restaurants do it, keeps it flat, put it in and forget it until done, while you work on the rest of your meal. Just watch it & don't burn it!