Almost Audrey's Democratic Party Party Brussel Sprouts

We didn't grow Brussels sprouts in our garden on the farm, so I never met one until I went off to college, and then only those that had had the life cooked out of them in a large quantity of water. They still held their shape, barely,but were mushy and waterlogged. I liked them, but never felt the need to cook them. That has changed. I've mentioned that the Democrats had their Christmas party here and that we Dems can cook! People brought all sorts of yummy food, but the thing I crave is the Brussels sprout dish Audrey brought. By the time I got around to eating that night, I was only able to scrape the bowl to get the very last sprout, but, let me tell you, I could have eaten a whole bowl! That Brussels sprout was the best thing I ever put in my mouth. I could say that this recipe would convert those with the most violent aversion to the sprout, but it won't. The opposed person really does have to want to change and be willing to unclench his/her teeth to accept the poor thing into his/her mouth. That has not yet happened at our house, but that's just more for me. Woo Hoo! Perhaps someone will read this post, prepare the dish and invite us to dinner. My sproutaphobic would eat them cheerfully at your house and be converted, I think. I have to say Almost Audrey's Democratic Party Party Brussels Sprouts because I can't find the recipe she sent me, and am embarrassed to ask again. When I made them, I sort of guessed, and they turned out great. That may be because if it has bacon it's got to be good. Our friends Mary Ann and Bill happily joined me in eating the results and enjoyed them. There were left overs that they may have been expecting at a later meal, but I ate them cold for breakfast the next day, and they were yummy! Turn up your noses if you like, but anyone who knows me well is already familiar with my peculiar breakfast habits. Almost Audrey's Democratic Party Party Brussels Sprouts 1 lb. Brussels sprouts 1 small onion, chopped 1 small clove garlic, minced 3 slices thick sliced bacon Trim sprouts and cut the larger ones in half. Chop bacon and fry until crisp. Remove from pan, leaving at least 3 T of fat in pan. If the bacon does not render that much, you may need to add a bit of oil. Turn eye to medium low. (The stove's, not yours) Add sprouts, onions and minced garlic and stir so all have contact with bacon fat. Cover and cook until sprouts are tender crisp, or as I would prefer, crisp tender, 10 minutes or more, stirring occcasionally. If everything begins to brown too much before the sprouts are tender, lower heat. You may need to add a few drops of water from time to time,to prevent sticking but be sure to let it evaporate so sprouts won't be soggy. Return bacon to pan, stir and pour into serving bowl. Delicious when served hot or at room temperature. (Or for those like me, cold) Makes enough for 4. Note: I only recently saw a Brussels sprout still on its stalk. They must be quite beautiful in the field. Friend Mary Ann tpld me that one reference to "green thumb" refers to the stain cooks get when they trim bunches and bunches of sprouts.