Here was my inspiration: Brussels Sprouts with Bacon and Figs on the NYT site from Mark Bittman. I like watching his videos, as he's funny, he makes it look easy, and it cements the recipe in my mind better [clue: Visual Learner!]. In this one, I learned how one is supposed to use the slicer/ shredder disc in the food processor, without having to dig out the instruction booklet. *Yessssss!*
So, I didn't have figs, but I did have some chi-chi pancetta for the first time, and it made it extra special, along with the balsamic vinegar :-) I made this like 3 times in one week, and didn't tire of it. That's how good it makes brussels sprouts taste!
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