Tedious Brussell Sprouts
By Rand E. Creitz
As the name suggests, this takes some time. But it's worth it.
1# fresh Brussell Sprouts, washed, cored and with the leaves separated
6 slices bacon
salt and pepper
Coring the little wannabe cabbages gets old, but since this is the only way I can eat the things I put up with it.
Halve the sprouts and soak in salt water. Drain, and using a fine-pointed blade section out the cores and discard. Separate leaves and set aside. In a skillet fry the bacon slices and remove, retaining the drippings. Place the sprout leaves into the hot drippings and crumble the bacon over the top and seasoning with salt and peppper. Cover and cook slowly until sprouts are tender.
Rand E. Creitz
"A merry heart doeth good like a medicine, but a broken spirit dries the bones."