I went to sunny, hot Florida for ten days to escape wet, cold Oregon.  There were quite a few things I didn’t miss.

I didn’t miss the rain.

I didn’t miss the sub-80-degree weather.  (80 is God’s perfect temperature; just sayin’.)

Didn’t miss the cats me-yowling for breakfast.

Okay.  Maybe just a teeny.  Gosh, I did kind of miss the cats, I guess.  Maybe I should list the things I missed, now that I am PATENTLY no longer on vacay.
So . . . Um . . . There has to be something . . .

Jeeves!  I missed my butler-alarm-clock.  Seriously, if you haven’t been woken up by the mellifluous voice of Stephen Fry as your own personal butler (Excuse me, madam, but the Washington Post rang, again . . .), then you have not lived.  I’m sure you can find one for sale online.  Probably not used, though, as the wake-up changes daily and is freaking hysterical.  So, yes, I did miss Jeeves.

And brussell sprouts.  “What?” you say, “How on earth do you cook those miniature cabbages?  They always end up all gooey at the bottom of my veg drawer after 3 or 4 months of being ignored because I can’t figure out how to cook them!”  (Admit it, did I peg some of you?)

So, because I missed brussell sprouts and now you are dying to know how I make them, I present to you my very own deliciousness method of including this cruciferous (I think) veg in your diet.

Brussell Sprouts a la Cidney

1/2 pound of the little buggers, as small of size as you can find*
2 slices of bacon; go for the uncured, happily-raised hog variety*

Start cooking the bacon, on low heat.  Cut off any discolored ends at stem end and make an “X” through the stem end of each sprout.  Place in a veg steamer and steam for about 10 minutes–your mileage may vary depending on size of sprout–and remove.  Slice each in half, lengthwise.  Remove bacon from pan and dice it up teeny.  Leave the bacon fat in the skillet.  YOU HEARD ME.  You’re eating brussell sprouts, for goodness sakes.  Live a little.
Place all the little halved sprouts in the bacon fat and add the diced bacon.  Fry the sprouts in bacon/fat for 2-5 minutes depending on how blackened or light you like it.  Salt and pepper to taste.
*Try Trader Joe’s or a healthy foods store near you if your farmer’s market can’t supply.

If you want to be really decadent, make a cheese sauce to drizzle all over the little yummies.  Enjoy!  Tell me if you do enjoy.  Really.  I want to know.