Ahoy! I'm back and with brussel sprouts in tow.

Friends,

I'm sorry it's been so long. Life has distracted me from what's important: blogging about food and alcohol. It'll probably happen again, but maybe I can make it up to you.

Eat this for dinner:

Brussels Sprouts, Pancetta, and Oregano

Ingredients:

6 oz pancetta. thick sliced, cut into one inch long pieces
1lb. brussel sprouts, rinsed and halved
1 and 1/2 tbs. fresh oregano (yes dry is fine just use less)
1/2 tsp salt
1 and 1.2 tsp lemon juice
1/4 tsp aleppo pepper* or black pepper

You can buy aleppo pepper online from dean and deluca and other fine spice purveyors. It is spicer than black pepper and has some other cool flavors going on. If you can find it great. If not, your dinner will still be tasty. In full disclosure you should know this recipe originally came from a union square cafe cookbook, but I have changed it.

Preheat oven to 425.

On the stove top, cook pancetta in ye ole cast iron pan. 5 to 6 minutes to render the fat.

Toss in the sprouts, oregano and salt.

Give er a stir.

Put in the oven and bake for 25 minutes. Stir a few times during that process.

Remove from oven. Stir in lemon juice and pepper.

Serve!

I made this Saturday, but alas, I forgot to take pictures. Next recipe will have pictures. I think next posting will be balsamic green beans. A recipe sent to me by a friend. It's hella easy.

-W