I struck gold in The New York Times!

Mark Bittman wrote about three of my favorite foods in last Friday's New York Times. Figs, Brussels Sprouts (only cooked with something else!) and bacon. His Brussels Sprouts with Bacon and Figs is an ingenious and simple combination of sweet yet savory flavors, contrasting crunch with chew.

This is a must try fall side dish -- or even light lunch!