Skillet Brussels Sprouts with Crispy Lardons

A blank canvas of Brussels sprouts ... waiting for the bacon

 For someone who didn't eat any meat (except for the occasional fish) for over 10 years, I certainly seem to be making up for lost time, don't I? Take this dish - I could have gone on making Brussels sprouts one of the two delicious ways I always do: either roasted in the oven with olive oil, balsamic, salt and pepper, or sauteed in butter with some fresh lime juice. Brother-in-law Trix made them, to great acclaim,  the latter way at Thanksgiving a few years ago.