quiet pleasure

Hearing the roar
I listen for the whisper
..................................rustling leaves
..................................sizzling skillets
..................................wafting nutmeg
the breath of autumn








Brussels Sprouts with Caramelized Onions – yields 6

1/4-pound sliced bacon – cut into 1/2” pieces
1-large onion – thinly sliced
4-galic cloves – thinly sliced
6-cups Brussels sprouts – halved
Salt and freshly ground black pepper

Heat a 10-inch sauté pan over a medium heat, and add the bacon. Cook the bacon until crisped. Remove from the heat, and with a slotted spoon remove the bacon. Hold the bacon to the side on some paper towels.

Return the sauté pan back to a medium heat, and cook the onions in the bacon fat until golden brown then add in the garlic. Cook the garlic for a few minutes then add in the Brussels sprouts and crisped bacon. Cook for five minutes, and season with salt and black. Serve immediately.