A little post-Thanksgiving weekend food porn for you

Still in leftovers mode a little, at least as far as lunch goes, but did original food last night and test drove a recipe that likely will make the Thanksgiving cut next year. It was supposed to be a go this year, but it requires fixing it right at the end, and I was too busy. We'll see how that plays next year. I think I could have fit it in, but my turkey was late. Anyway, I fixed it last night, and Mrs. Wolves deemed it a keeper. So here goes.

Start with some bacon, two tablespoons of butter, a pound of Brussels sprouts:

Chop your onion, people, and sautee it up right:

Take those Brussels sprouts and cut them in half, also trimming the stems:

Cook about four full strips of bacon (more if you like, and who doesn't?) and crumble that stuff up:

Toss the sprouts into the pan with the onion once the onions are starting to get soft:

Keep cooking over medium heat until the sprouts are turning golden and the onions are carmelizing, then toss in the bacon, mix it up right, season to taste with salt and pepper, cook it all a little more and serve immediately:

Now eat, people. Bon appetit.